Meet our new obsession: Biscoff Basque Cheesecake (it’s baked on the BBQ!)
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We’ve found the perfect dessert accompaniment to our infamous Garlic Bread Cob Loaf recipe—and the humble backyard barbeque will never be the same again.
A cheesecake? On a barbeque? We know it might be hard to get your head around but trust us—this recipe was made for cooking on the barbie.
Why? Because basque cheesecake (basque means ‘burnt’ in Spanish, where this cake comes from) needs to be baked at a very high temperature to give the cake its signature ‘burnt’ outside, a process that les the inside soft, creamy and oh-so-delicious.
And where do you find those high temperatures? Inside your barbeque of course! So after you’ve served up the perfect BBQ lunch or dinner and your guests are all relaxing, don’t head back instead and turn on the oven. Simply slide your pre-prepared cake inside and half an hour later you’ll be in Biscoff heaven. Just don’t blame us if it becomes your #1 requested dish…
What’s more, not only does this cheesecake introduce you to the wonders of this Spanish dessert—it also contains the much-obsessed-over Biscoff spread. Did someone say “instant icon”?
Of course, a brilliant Biscoff cheesecake starts with a brilliant barbeque, so if your humble barbie is looking a little worse for wear, now is the time to level up your outdoor cooking experience. The Weber Store at Burning Log in Fyshwick
in Fyshwick is your home for all things Weber, and has plenty of options for outdoor spaces great and small. They even have an electric range that’s perfect for apartments where gas barbeques are banned and a range of travel-safe portable barbeques for wowing your guests when you’re away. In fact, this recipe was created by Weber—so you’ll be sure to find the perfect barbeque to suit your cheesecake-making needs.
Alright, let’s get to the good stuff. And by good stuff, we mean the recipe.
Biscoff Basque Cheesecake
INGREDIENTS
- 200 grams Lotus Biscoff biscuits
- 1 small lemon, zested
- 80 grams butter, melted
- 500 grams cream cheese, room temperature
- 150 grams (3/4c) cups caster sugar
- 250 grams Lotus Biscoff Spread
- 3 eggs, lightly whisked, room temperature
- 250 millilitres cream, room temperature
- ½ teaspoon fine sea salt
INSTRUCTIONS
Prepare the barbecue for indirect cooking over medium heat (roast setting-200°C-230°C).
Spray a 25cm diameter springform cake tin with a little cooking oil spray or melted butter. Line the tin with baking paper, ensure that the height of the paper is not greater than 1cm over the top of the tin.
Use a food processor or place the biscuits into a large zip lock bag and crush the biscuits into crumbs. Pour the biscuit crumbs into a bowl, add the zest from a lemon and the melted butter. Mix until well combined. Pour into the lined cake tin and press to compact the base.
In the bowl of a stand mixer or using electric beaters, beat the cream cheese and caster sugar for 4 minutes on medium speed, or until light and fluffy. Gradually add the Biscoff spread and keep mixing to combine.
Slowly pour the lightly beaten eggs into the cream cheese mix, ensuring that it is well incorporated before continuing to add more egg. Once just combined, avoid beating the mixture much more. Slowly add the cream and finally the salt. Once the ingredients are smooth and combined stop beating and pour the mix into the cake pan.
Once the barbecue has preheated, bake the cheesecake over indirect medium heat, with the lid closed, for 30 to 45 minutes, or until the mix is just set and the top has coloured. Once finished cooking (if possible) turn the barbecue off and leave the cheesecake to cool in the barbecue for 30 minutes (to prevent cracking from temperature shock).
Leave the cheesecake to cool completely before serving. Once cooled, refrigerate to store the cheesecake. Best to bring to room temperature when you are ready to serve.
Tips
- Have your cream cheese, eggs and thickened cream at room temperature, it will result in a silky cheesecake mix with no lumps.
- Once the egg has been added to the cheesecake mix, avoid beating much further. If you overbeat the eggs in the mixture, it can cause the cheesecake to split.
- If you are making the cheesecake for the following day, add 1 tablespoon of sifted plain flour to the cheesecake mix to avoid weeping when refrigerated.
