salted choc basque cheesecake.

Serves: 8–10 people
Total Time: 40 minutes
Cook Time: 20–30 minutes
Prep Time: 10 minutes
Dietary: Vegetarian & Gluten Free

Ingredients:
450g cream cheese, at room temperature
½ cup white sugar
25–30ml shot of coffee
3 eggs, at room temperature
4 bars Murray River Salt Salted Chocolate, melted to a liquid (microwave in 30-second increments)
1 cup thickened cream
Pinch of Murray River Salt Pink Flakes

To Serve:
Extra Murray River Salt Pink Flakes

Method:
Preheat the oven to 220°C (bake) and line a small or large baking tin with parchment paper. If not using a springform pan, ensure the baking paper is long enough to lift out the cheesecake once baked and set.
In a large mixing bowl, use electric beaters to whip the cream cheese until smooth and creamy.
Add the sugar and coffee, and beat again until well combined.
Add the eggs, one at a time, beating between each addition.
Pour in the cooled, melted chocolate and beat briefly to incorporate.
Add the thickened cream and salt flakes, and gently whisk until smooth and glossy.
Pour the batter into the prepared tin and bake for 20–30 minutes, or until the top is deep golden and slightly burnt in appearance — a signature Basque cheesecake look.
Turn off the oven and allow the cheesecake to cool inside with the door ajar for 10 minutes.
Transfer to the fridge and allow it to set overnight.
Serve chilled with an extra sprinkle of Murray River Salt Pink Flakes.

Notes & Variations:

• The centre should have a slight wobble when you remove it from the oven — it will firm up as it cools.

• For a deeper caramel flavour, substitute brown sugar for white sugar.

• Best served the next day once fully set.