Cakes
Basque Cheesecake
Basque cheesecake is one of the simplest, yet most impressive, cheesecakes. There is no crust, but it has a heavily caramelized top and a velvety, creamy center that literally melts in your mouth. Baked in crumpled baking paper, it looks rustic and doesn’t require perfect finishing. A dessert that delights with its flavor and simplicity.
Method
1
Preheat the oven to 230°C.
2
Line the bottom of a 24–25 cm springform pan with baking paper. The easiest way is to place a sheet of paper on the bottom of the pan, close the ring and let the excess paper hang out to the outside. You can also simply (carelessly) place crumpled baking paper in the pan—this way the cheesecake will have more irregular, rustic edges.
3
Transfer the cheeses to the mixer bowl. Add sugar and vanilla and mix on medium speed for about 2 minutes.
4
Add the flour and mix for about 30 seconds more. Then add the eggs, one by one, mixing all the time.
5
Pour in the cream and mix for 1–2 minutes, until the cream cheese mixture is smooth and uniform.
6
Pour the prepared mixture into the prepared pan. Gently tap the pan on the countertop to get rid of any larger air bubbles.
7
Place the cheesecake in the preheated oven on the middle rack.
8
Bake for about 30 minutes. After baking, the cheesecake should be heavily browned on top, risen, and its edges may be slightly cracked. The center should still gently wobble—during cooling it will set completely while cooling and then chilling in the fridge.
9
Remove the cheesecake from the oven and cool at room temperature. After cooling, still before chilling, carefully trim the edges with a knife and remove the springform ring.
10
Place the cheesecake in the fridge overnight or for at least 10 hours.