Piña Colada Burnt Basque Cheesecake Recipe
Another rediscovered Fit for a King recipe from Annie Mae Herring (@theculinarybee) and this time it’s a deliciously decadent Pina Colada Burnt Basque Cheese Cake! An absolute must try and we’re extremely grateful to Annie for sharing!
Start by preheating your oven to 220C/210C Fan. In a 9 inch cake tin, add a tall collar of baking parchment.
Add the mascarpone, crème fraiche and 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 separate 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 centre and 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.
Twenty 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 and to infuse the pineapple together with the rum.
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