Basque Cheesecake
How would you like a large creamy dense cheesecake that is not too sweet? This cheesecake has been all the rage lately, and I wondered if it was deserving of the hype. I mean, it looks like a baking mistake with its burnt crust and irregular shape. Having made it a couple of times from a couple of different recipes, I think it is a keeper.
What do I like about it? It's easy to make from ingredients that are easily found. No crust means fewer steps, and the burnt top gives it a slight bitter note that tempers the sweetness. It puffs in the oven like a soufflé, which adds a bit of drama. This is not your grandmother's cheesecake, unless your grandma came from Basque country.
Basque Cheesecake
Makes one 9-inch cake
Makes one 9-inch cake
Serves 8-10
From RecipeTinEats.com
3 8-ounce packages full fat cream cheese, at room temperature
1 cup sugar
1 1/4 cups heavy cream, divided
1/4 cup all-purpose flour
1 tsp vanilla extract
5 large eggs, whisked lightly
Line a 9-inch springform pan with 2 lengths of parchment paper. Wet the paper on both sides to make it more conformable, and criss cross them to line the pan. Crease the paper into the corners of the pan and over the sides.
Preheat the oven to 425 degrees F.
In a large mixing bowl, beat the cream cheese for 2 minutes on medium speed. Add the sugar and beat for 10 more seconds.
In a small mixing bowl whisk together 1/4 cup cream and 1/4 cup flour. Mix until a paste forms. Add the remaining cream and the vanilla and whisk until smooth.
With the mixer on low, add the cream mixture to the cream cheese bowl. Add the eggs and beat gently to mix well. Don't overbeat.
Pour the batter into the prepared pan. Raise the pan above the countertop about an inch and drop it, to release bubbles from the pan. Repeat several times. Smooth the top and bake for 45 minutes until the top is a dark brown and puffed up like a soufflé.
Cool 2 hours on the counter and then 8 or more hours in the refrigerator, uncovered. Serve chilled with berry sauce, chocolate sauce, or just plain.
Once served, cover any remaining cake with plastic wrap and then a layer of foil. Keep refrigerated.