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How to make Basque cheesecake recipe
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kcalAbsolutely! Here’s the Basque cheesecake recipe rewritten in a more casual, home cook-friendly style:
Calling all cheese lovers! This Basque cheesecake is about to become your new obsession. It’s ridiculously easy to make, uses just a handful of ingredients, and delivers a punch of rich, creamy goodness with a hint of caramelized magic on top. Get ready to impress your friends and family with this stunning yet simple dessert.
Ingredients
Cream cheese: A whopping 2.2 lbs (about 1 kg) – full-fat is the way to go here, for ultimate indulgence. Make sure it’s nice and soft at room temperature.
Eggs: 7 large ones – gather your egg squad!
pen_sparkSugar: 2 cups (400g) – to add sweetness and help create that beautiful caramelized top.
pen_sparkFlour: Just 1 tablespoon (all-purpose) – a little goes a long way in this recipe.
pen_sparkHeavy cream: ⅔ cup (200ml) – for extra richness and a smooth texture.
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Now, let’s get baking!
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- Preheat your oven to 410°F (210°C). We’re aiming for a hot and fast bake.
- Grab your springform pan (10-inch) and some parchment paper. Line the bottom of the pan and consider going up the sides a bit with the parchment paper for easier removal later.
- Time to get creamy! In a large bowl, whip that softened cream cheese with your electric mixer until it’s smooth and dreamy.
- Sugar rush! Gradually add the sugar to the cream cheese party and keep mixing on medium speed until it’s light and fluffy – think cloud-like!
- Introducing the egg crew! One by one, beat in those eggs, scraping down the sides of the bowl after each addition. We want everything nicely incorporated.
- Dry ingredient cameo! In a separate bowl, whisk together the flour. Then, gently fold the flour mixture and the heavy cream into the wet ingredients with your mixer on low speed. Remember, don’t overmix – we’re aiming for a smooth batter, not a tough one.
- Pour the batter into your prepared pan and bake it for 50-60 minutes. The edges should be golden brown, and the center will still have a slight jiggle – that’s a good sign! Don’t worry if the top cracks a little, it adds to the rustic charm.
- Patience is a virtue! Let the cheesecake cool completely in the pan at room temperature. Then, for the big payoff, refrigerate it for at least 4 hours, or ideally overnight. This allows it to set beautifully and develop its full flavor potential.
Notes
- Tips for a perfect Basque cheesecake:
- Room temperature ingredients are your friend. They help create a smoother batter.
- Mix with a gentle touch. Overmixing can lead to a dense cheesecake.
- The jiggle test is key. Don’t overbake! A slightly jiggly center firms up as it cools.
- Feeling adventurous? Add a teaspoon of vanilla extract for an extra flavor dimension.
There you have it! This Basque cheesecake is sure to be a crowd-pleaser. Enjoy every delicious bite!