Praline Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A creamy, caramel-topped cheesecake with a French twist.
Ella x
Ingredients
- 250digestive biscuits
- 120 gbutter
- 300 ggranulated sugar
- 4 egglarge eggs
- 120 gcreme fraiche
- 250 gcream cheese
- 5 gsalt
- 80 mlunsalted milk
- 120 mlheavy cream
- 100 mlpraline syrup(Store-bought or homemade)
- 5 gflaky sea salt(For garnish)
- 120 gfresh raspberries(For garnish)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even cooking.
- 2
Grind the Digestive biscuits into fine crumbs. Mix with melted butter until well combined.
Tip: Press the mixture into a 20cm springform tin.
- 3
Bake the crust for 10 minutes, then set aside to cool.
- 4
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
Tip: Use an electric mixer for best results.
- 5
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 6
In a separate bowl, whisk together the creme fraiche and heavy cream.
Tip: Add the flour and whisk until just combined.
- 7
Add the whisked cream mixture to the cream cheese mixture, beating until smooth.
Tip: Scrape down the sides of the bowl again.
- 8
Pour the cheesecake batter into the cooled crust.
Tip: Smooth the top with a spatula.
- 9
Bake for 25 minutes, then reduce the heat to 150°C (300°F) and continue baking for a further 10-15 minutes.
Tip: Check the cheesecake is set around the edges before removing from the oven.
- 10
Remove from the oven and let cool in the tin for 10 minutes.
Tip: Run a knife around the edges to release the cheesecake.
- 11
Transfer the cheesecake to a wire rack to cool completely.
Tip: Drizzle with praline syrup before serving.
- 12
Garnish with fresh raspberries and a sprinkle of flaky sea salt.
Tip: Serve immediately, or refrigerate for up to 24 hours.
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