Basque Cheesecake
User Reviews
5
Basque Cheesecake
Description
Basque Cheesecake combines large quantities of cream cheese with sugar, flour, eggs, vanilla extract, and heavy cream to create a smooth batter. The high baking temperature produces a distinctive nearly blackened top, which adds a subtle caramelized flavor and a rustic appearance. The cheesecake is baked in a parchment-lined springform pan to contain the creamy batter and allow for easy removal. Cooling to room temperature followed by an overnight chill in the refrigerator helps the cheesecake set properly while preserving its creamy texture. The result is a luscious dessert with a contrast between the dark exterior and the velvety interior, offering both richness and a slight tang. It can be served plain or alongside fruit or a light sauce, depending on preference.
Ingredients
- 32 ounces cream cheese room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 egg large
- 1 1/2 cups heavy cream
Instructions
- Preheat the oven to 400 degrees F. Line a 9.5-inch springform pan with 2 layers of parchment paper leaving about 2 inches of overhang.
- Add the cream cheese to a large mixing bowl. With a hand mixer on medium, beat until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar, flour, and salt. Continue to beat until incorporated.
- Add in the vanilla extract and the eggs one at a time. Beat in each egg before adding the next. Scrape down the bowl.
- Add in 1/2 cup of the heavy cream and beat until combined.
- Add in another 1/2 cup of heavy cream and continue to beat until combined.
- Add in the remaining 1/2 cup of heavy cream and beat until incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place in the oven and bake for 1 hour until the top is dark brown.
- Remove from the oven and let cool to room temperature. Once cooled to room temperature, place in the fridge to chill overnight.
- Cut and serve.
User Reviews
Overall Rating
5
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