#20 Pina Colada Burnt Basque Cheesecake
BEST OF BRITISH WEEK 1
Hello all and welcome back! For the next two weeks I will be sending you recipes based in and around my favourite British Bakes- as the Coronation is coming up next weekend. Whether you are fans the monarchy or not, I will definitely be enjoying having a nice long bank holiday off, with lots of cakes (as per).
For this weeks recipe I have been inspired by children’s birthday parties. That’s right cast your mind back to ye old faithful- pineapple & cheese. If you are not from the UK- these were essentially layers of the mildest of “cheddar” sandwiched between sad chunks of pineapple on wooden sticks. As much as they kinda sucked, I wanted to try and create something that definitely wakes up your taste buds rather than makes them question if they are even working at all.
Over on TSK+ I have created a deliciously fun showstopper in the form of a Earl Grey & Panela Custard Strawberry Meringue Tart! To receive bonus recipe posts and to support my work, consider becoming a paid subscriber. Just hit the button below to get full access to all the previous recipes too!
Pina Colada Burnt Basque Cheesecake
(serves 8)
(for the cheesecake)
900g Mascarpone
200g Creme Fraiche
200ml Coconut Cream
280g Golden Caster Sugar + 1 Lime Zest pinched together with your fingers
6 Large Eggs
45g Plain Flour
2 Tbsp Dark Rum
6g Fine Salt
(for the pineapple salsa)
120g Pineapple- finely diced
2 Tbsp Dark Brown Sugar
1 or 2 Tbsp Dark Spiced Rum
1/2 Lime-zest
Method
Start by preheating your oven to 220C/210Fan. In a 9 inch cake tin, add a tall collar of baking parchment.
Add the mascarpone, creme fraiche & rum into a large mixing bowl and beat with a whisk until smooth.
Next add the lime sugar and salt into the mascarpone and mix together until combined. Beat in the eggs one at a time until you have a very smooth texture.
Add your flour into a seperate bowl with the coconut cream and stir . Gently fold this into your mascarpone mix and then pour into your prepared cake tin.
Bake for 50-55 minutes, you want there to be a good wobble in the center & the top of the cheesecake is a very dark brown.
Don’t be alarmed at how much this deflates! Allow to cool on the side until room temperature and pop into the fridge for 2-3 hours before serving.
20 minutes before you want to eat, add all the ingredients together for the pineapple salsa together into a bowl .Allow to stand on the side to draw out some of the juices & to infuse the pineapple & rum together.
