Basque cheesecake
This deliciously creamy cheesecake is very simple to make. It is refreshing and perfect for summer days. But it's also great to indulge with this cheesecake in long winter nights with a big cup of cocoa. Doesn't require any special water baths to bake, and even the burnt top is part of the recipe.
Servings: 12 slices
Calories: 262kcal
Equipment
- 8" springform pan & parchment paper
Ingredients
- 3 packages (750 g) full fat cream cheese in room temperature
- 1 cup (250 g) white granulated sugar
- 1 pinch salt
- 5 large (250 g) eggs room temperature
- 1 ⅓ cups (300 g) heavy cream chilled
- 1 teaspoon vanilla extract
- 7 tablespoons (60 g) all-purpose flour sifted
Instructions
- Preheat the oven to 400 °F / 200 °C. Line a 9-inch (23 cm) spring form pan with 2 parchment paper.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar to the cream cheese and beat until well combined. Add the eggs one at a time, beating well after each addition.3 packages (750 g) full fat cream cheese, 1 cup (250 g) white granulated sugar, 5 large (250 g) eggs
- Pour in the heavy cream and vanilla extract and mix on low speed until combined. Sift the flour and salt in the batter and mix until well combined and smooth.1 pinch salt, 1 ⅓ cups (300 g) heavy cream, 7 tablespoons (60 g) all-purpose flour, 1 teaspoon vanilla extract
- Pour the cheesecake batter into the prepared pan. Bake the cheesecake for 50 minutes, or until the top is golden brown and the edges are set.
- Remove the cheesecake from the oven and let it cool completely to room temperature. Then transfer the cheesecake to the refrigerator for 2 hours.
- Remove the cheesecake from the pan and transfer it to a serving plate. Slice and serve the cheesecake, garnished with whipped cream and fresh berries, if desired.