I’m having trouble typing this blog post. My tummy is growling, and I appear to be drooling over my keyboard… because CHEESECAKE. And particularly, THIS cheesecake. It looks so airy and delicious, and caramelised. I want it in my belly, now. Thank you to Dani Valent for sharing this Thermomix recipe with us. It looks AMAZING.
DANI VALENT THERMOMIX BASQUE CHEESECAKE RECIPE
Ok, first things first. 1 kg of Philadelphia costs almost $20. At least where I live. My husband pointed out that for that amount you can actually buy a good cake. Just saying. But I was determined to try this recipe, it reminds me of a cheesecake a relative used to make in Italy. The batter can be drunk straight out of the TM. It’s so good. I only had a 20cm cake tin and I could only fit half of the mixture in there. Can’t see how you would fit the whole thing in a 22cm tin. Not to worry, I just made 2 cakes, even better. They’re in the oven now. I’ll let you know how they turn out.
So so good. After 50 minutes they still seemed wobbly but a skewer came out clean. They were ready. Delicious. Even better after being in the fridge for a while. Will be adding to my favourites.
This looks amazing and I want to make it for a ‘bring a plate’ this weekend. Could it be made on a Friday to serve on a Sunday?