Basque style Baked Cheesecake
At one bite per serving, this melt in the mouth cheesecake is a must!
- 1kg Lightest Philadephia (room temperature)
- 200g Canderel baking sugar
- 5 Eggs (room temperature)
- 320ml Fat free greek yoghurt
- 2 tsp Vanilla extract
- 1/2 tsp Salt
- 45g Plain flour
Preheat the oven to 200. Line a 9 inch springform plan, with two large crisscross sheets of parchment paper, and tuck in as best you can. Allow the side of the paper to stand up rather than hang over the edge, as the cheesecake will rise.
In a large mixing bowl, whisk the Philadelphia and sugar for about 4 minutes until smooth
Add in the eggs, one at a time, mixing in between each addition.
Add the rest of the ingredients and whisk until just combined. Pout into the tin, bake for 1 hour and remove and allow to cool in the tin. It may look wobbly but that’s ok. Serve at room temp or chilled with some raspberries or a little drizzle of warmed Nutella. Enjoy!