Basque Cheesecake

Name: Basque Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Mediterranean, Spanish
Ingredients: 750 g / 1.5 lb cream cheese blocks (, room temperature (I use Philadelphia, Note 1)); 1 cup caster / superfine sugar ((regular white sugar ok too)); 1 1/4 cups whipping cream (, take out of fridge 15 minutes prior (Note 2)); 1/4 cup flour (, plain/all-purpose); 1 tsp vanilla bean extract (or paste); 3/4 cups + 1 tbsp lightly whisked eggs (, at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3))

Instructions

Prep:15minCook:45min

Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.

Updated at: Thu, 21 Nov 2024 16:32:13 GMT