Gredos Goat’s Curd Basque Cheesecake
This recipe comes from a dream collaboration of Brindisa and La Maritxu who both have stalls; Lucia and Monika are also big fans of the Chiswick Cheese Market.
The exceptional curd cheese that Brindisa import is a raw milk, from the Gredos mountains in Ávila where the goats roam the rich pastures grazing. It has an a ricotta like texture and adds a light goat’s milk flavour and citrusy notes to this delicious cheese cake.
Ingredients
270g Gredos Goats Curd, available Brindisa
330g Cream Cheese (any brand)
200g Caster sugar
1/4 tsp fine sea salt
4 large eggs (room temperature)
300g Double Cream (heavy cream)
Before you begin: take all the ingredients out of the fridge 1-2 hours before baking. Room temperature ingredients blend more smoothly and create a better texture.
Preheat your oven: Set to 220C fan or 240 conventional fan.
Prepare your tin: Line your 20cm springform tin with two overlapping sheets of parchment paper, pressing into the corners. The paper should come up above the sides of the tin by 5cm.
Method
Weigh out the sugar and salt in a small bowl and mix together. Set aside.
Combine the cheeses: Add the full tub of Gredos goat’s curd and cream cheese to the bowl of your stand mixer fitted with the padel attachment. Add the sugar and salt mixture.
Using a stand mixer: Beat on medium speed for 4-5 minutes until completely smooth and creamy, scraping down the sides of the bowl half way through.
Mixing by hand: If you don’t have a stand mixer use a large bowl and electric hand mixer, or a sturdy whisk. Beat vigorously for 6-8 minutes until the mixture is completley smooth and without lumps. Your arm will get a workout but it’s worth it!
Add the eggs one at a time: Crack in one egg and mix on a low speed (or stir by hand) until just incorporated before adding the next. Scrape down the sides between additions. Don’t overmix- you want to avoid incorporating too much air.
Pour in the double cream: Add the cream and mix on a low speed until just combined. If mixing by hand fold gently with a spatula or whisk slowly until smooth.
Check the consistency: The batter should be thick and pourable, like double cream – not watery or lumpy. If you see lumps gently whisk or strain through a sieve.
Pour into the prepared tin: Pour the better into your lined springform tin. Give it a gentle tap on the counter to release any air bubbles.
Bake for 30-35 minutes: The cheesecake is ready when the top is deeply golden brown (almost burnt looking) and the cake has risen but still has a pronounced wobble in the centre when you gently shake the tin.
Cool completely: Remove the cheesecake from the oven and leave it to rest at room temperature for 3-4 hours. The centre will sink and settle. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Tips for sucess
Don’t be afraid of the colour: A true Basque cheesecake should have a dark, almost burnt top. The caramelisation adds incredible flavour.
The Wobble test: When done, the outer edge should be just set but the centre should still jiggle like a jelly. It will firm up as it cools.
If it browns too quickly: If the top is dark but the cake hasn’t risen. turn off the oven and leave the cake inside with the door closed for an extra 10-15 minutes.
Serving: Best served at room temperature or slightly chilled. Remove from the fridge 30 minutes before serving for the creamiest texture.
Storage: Keep refrigerated for up to 5 days. The flavour actually improves after a day or two!