Basque Cheesecake
A crustless cheesecake (I promise you won’t miss the biscuit crust!) with a signature “burnt” surface. To me, Basque Cheesecake tastes like créme caramel, with the caramel flavor of the golden surface and patchy sides, and vanilla cheesecake underneath.
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Servings: 8 people
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 ¼ cups whipping cream take out of the fridge 15 minutes prior (Note 2)
- ¼ cup flour plain/all-purpose
- 1 teaspoon vanilla bean extract or paste.
- ¾ cups + 1 tablespoon lightly whisked eggs at room temperature, ~4-5 large egg
Instructions
- Prep - Preheat oven to 220C / 425F with the shelf in the middle. Press scrunched paper into a 20cm/8" springform pan.
- Batter - Beat cream cheese for 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In a separate bowl, hand whisk ¼ cup cream with the flour (it becomes like a paste). Whisk in the remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).
- Bake - Pour into pan, bang pan on the counter, and pop bubbles with a knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs. on counter then 8 hrs.+ in the fridge uncovered. Ready for serving!
- Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off the base onto a cutting board or plate. Fold down the sides. Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is or add fresh berries, chocolate sauce, etc.