I would like to bake a burnt basque cheesecake with a raspberry sauce filling.
My searching, guessing and ChatGPT query suggests:
- Making the sauce first, as thick as possible, the mixture thick, too
- Then carefully pouring a layer of sauce when half the mixture is poured into the pan
- Finally carefully (slowly) pour the rest of the mixture on top
- Bake at 200c fan for 60-70 minutes
This differs from my usual method of baking at 220c fan for 30 minutes.
Would this work? Is there a typical method for making filled baked cakes?
My immediate thought was just to make a chilled cheesecake, but Burnt Basque really deserves a great sauce.
The recipe I use is from the BBC:
- Butter for the tin
- 800g soft cheese
- 225g caster sugar
- 2 tbsp plain flour
- 200g soured cream
- 4 medium eggs
- 2 tsp vanilla
- Preheat oven to 240C/220C fan
- Press two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees into the tin
- Mix the soft cheese and sugar until the grains of sugar have dissolved
- Mix in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency
- Pour into tin
- bang on the worktop to remove any air bubbles
- bake for 30 mins
- Leave it to cool completely in the tin – it will sink as it cools