Basque cheesecake with candied walnuts and figs
Improving a Basque cheesecake is nigh on impossible because it is perfect the way it is. But if you’re looking for added ways to impress your guests, we’ve added crunchy, candied walnuts for a textural contrast, along with macerated figs for a fresh element to balance the richness. They may not be traditional but we enjoy the layers of flavour they bring. Candied walnuts can be used in many desserts (and savoury dishes), making them a versatile garnish.
Ingredients
Metric
Imperial
CHEESECAKE
- 1kg cream cheese
- 250g of caster sugar
- 40g of Doves Farm Organic Cornflour
- 2 vanilla pods, seeds scraped out, or 1 tsp vanilla extract
- 6 Freshlay Farms Golden Yolker® eggs, large
- 300ml of double cream
WALNUTS
- 50g of walnuts
- 40g of caster sugar
- 1 tbsp of water
Method
Preheat the oven to 250°C and line a 24cm spring form cake tin with a double layer of baking paper so the excess overhangs by at least 5cm, keeping it rustic and crinkled (this gives the Basque its signature rustic finish around the edges)
In the bowl of a stand mixer fitted with the beater attachment, or in a large bowl, beat the cream cheese, sugar, cornflour, vanilla and a pinch of salt until completely smooth and homogenous, scraping down the sides with a spatula as needed
- 1kg cream cheese
- 250g of caster sugar
- 40g of Doves Farm Organic Cornflour
- 2 vanilla pods, seeds scraped out, or 1 tsp vanilla extract
Beat in the eggs one at a time, scraping down the sides after each addition
- 6 Freshlay Farms Golden Yolker® eggs, large
Gently beat in the double cream until combined, being careful not to overwhip it. The mixture should be slightly thicker than double cream
- 300ml of double cream
Pour the batter into the prepared tin and bake for about 20 minutes, until the top is darkly caramelised but the centre still has a wobble – you can bake for an additional 2-3 minutes if needed. Remove from the oven and leave to cool for 1 hour at room temperature, then refrigerate for at least 6 hours, or ideally overnight
For the candied walnuts, preheat the oven to 200°C and set up a non-stick baking mat on a heatproof surface or line a baking sheet with baking paper
Place the sugar and water in a small saucepan over a medium heat. Heat until the sugar dissolves then cook to an amber caramel colour
- 40g of caster sugar
- 1 tbsp of water
Meanwhile, roast the walnuts until beginning to turn golden brown
- 50g of walnuts
Quickly add the hot walnuts (the nuts being hot helps to prevent the sugar seizing) and quickly stir to coat the nuts in the caramel. Tip onto the non-stick baking mat and separate with a fork into an even later. Sprinkle with a pinch of flaky sea salt and allow to cool completely – the caramel will harden as it cools
30 minutes before serving, bring the cheesecake out of the fridge to come up to room temperature
To serve, slice the cheesecake with a hot knife and transfer to serving plates. Serve the candied walnuts and macerated figs alongside
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