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Basque Cheesecake with Lapsang Plum Compote

By OcadoLife
In this deeply delicious Basque Cheesecake with Lapsang Plum Compote, whipped up by food writer and stylist Lola Milne, lapsang souchong tea adds a smoky note to the rich and creamy base. This is a fabulous dessert for…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 drizzle of flavourless oil, for the tin
  • 330 g of cream cheese
  • 400 g of ricotta
  • 250 ml of double cream
  • 400 g of golden caster sugar
  • 0.5 tsp of fine salt
  • 5 medium eggs, lightly beaten
  • 2 tbsp of plain flour
  • 1 lemon, juiced
  • 2 lapsang souchong teabags
  • 500 g of plums, quartered and stoned

Method

6 steps

  1. Step 1

    Preheat the oven to 230°C/210°C fan/gas 8. Grease a 20cm springform tin with oil; line with baking paper.

  2. Step 2

    Tip the cream cheese and ricotta into a bowl and beat with a wooden spoon, until smooth. Beat in the double cream, 225g of the sugar and the salt, then gradually add the eggs.

  3. Step 3

    Put the flour in a small bowl and stir in a little of the cake mix, until smooth (this prevents lumps); fold into the remaining cake mixture.

  4. Step 4

    Pour into the prepared tin; bake for 35-40 mins, until the top is brown and it has a wobbly middle. Cool, then chill for 6 hrs, or overnight.

  5. Step 5

    For the compote, put the remaining 175g sugar, lemon juice, teabags and 100ml water in a pan. Simmer on a low heat, until syrupy. Add the plums; simmer for 5-7 mins, until tender. Set aside to cool. Lift out the plums; discard the teabags. Reheat the syrup and reduce to thicken slightly.

  6. Step 6

    Serve the cheesecake with the plums and syrup spooned over. It’ll keep for 2 days in the fridge.