Basque Cheesecake
Delicious and rich Basque Cheesecake, known for its creamy texture and caramelized top.
Equipment
- springform pan
- Mixing bowls
- hand whisk
- electric mixer
Ingredients
- 750 g cream cheese blocks room temperature (I use Philadelphia)
- 1 cup caster sugar regular white sugar ok too
- 1.25 cups whipping cream take out of fridge 15 minutes prior
- 0.25 cup flour plain/all-purpose
- 1 teaspoon vanilla bean extract or paste
- ¾ cups lightly whisked eggs at room temperature, ~4-5 large eggs
Instructions
- Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle.
- Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan.
- Beat the cream cheese in a large bowl on medium speed for 2 minutes until smooth.
- Add sugar and beat on low speed for 10 seconds.
- Combine ¼ of the cream and all the flour in a medium bowl and whisk until lump-free.
- Slowly pour in the remaining cream while whisking, and then add vanilla.
- Slowly pour the cream mixture into the cream cheese bowl, then eggs, while beating on low.
- Pour into the prepared pan, bang the pan on the counter and pop bubbles that rise.
- Bake for 45 minutes or until the surface is deep golden brown.
- Cool in the cake pan for at least 2 hours, then refrigerate for a minimum of 8 hours, uncovered.
- Release the sides of the springform pan and serve.
Notes
Use full-fat ingredients for the best results. Make sure to measure the eggs accurately and avoid low-fat products.
Nutrition
Serving: 1sliceCalories: 398kcalCarbohydrates: 23gProtein: 7gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 146mgSodium: 224mgPotassium: 129mgFiber: 0.1gSugar: 20gVitamin A: 1283IUVitamin C: 0.1mgCalcium: 86mgIron: 0.5mg
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