Published by bbdeveloper on 06 Sep 2022

Soya Milk Basque Burnt Cheesecake

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Made With MARIGOLD

PowerBeans Reduced Sugar Fresh Soya Milk

Ingredients

500g cream cheese, room temperature

140ml MARIGOLD PowerBeans Fresh Soya Milk

120g MARIGOLD Non Fat Mixed Berries Yoghurt

60g whipping cream

110g caster sugar

20g cake flour or plain flour (sifted)

4 eggs

1/4 tsp lemon zest

1/4 tsp vanilla extract

Assorted berries for garnish

Method

1

Line a 7-inch circle cake tin with 2 layers of baking paper and trim to have an overhanging amount of not more than 2-inch. Preheat oven at 240°C for at least 30 minutes.

2

Beat sugar and cream cheese together on medium speed until smooth and all sugar granules are dissolved.

3

Add eggs one at a time and beat on medium speed until smooth. Add MARIGOLD Soya Milk, MARIGOLD Yoghurt and whipping cream into mixture. Add in vanilla and lemon zest and beat until just mixed.

4

Add the sifted flour and mix until smooth and all combined (recommend to use a whisk to ensure there is no lump in the mixture).

5

Bake for 30 - 40 minutes until top is dark amber and almost charred at parts but the middle still has a wobble to them when you give the pan a jiggle. Let it cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.