Basque Cheesecake
Basque Cheesecake is a delightful rustic and deeply caramelized cheesecake from Spain, with a unique creamy, yet dense texture that is winning dessert lovers everywhere.
Ingredients
Basque Cheesecake
- 32 oz. cream cheese room temp
- 6 eggs room temp
- 350 g granulated sugar
- 70 g cake flour
- ¼ tsp. sea salt
- 2 cup heavy cream room temp
- 1 tsp. vanilla extract
Simple Whipped Cream
- 2 cups heavy cream cold
- 50 g granulated sugar
- ½ tsp. vanilla extract
Instructions
Basque Cheesecake
- Preheat oven to 400 ℉. Prepare a 10-inch springform pan, lined with parchment paper at the sides and pan base.
- In a large mixing, add the cream cheese and sugar. Mix until creamy.
- Add the salt and vanilla. Mix again.
- Add the cake flour, and mix very well.
- Then add the heavy cream, slowly. Mix very well
- Lastly, one at a time, add the eggs. Don't overmix!
- Pour in lined pan and place in oven for about 50 minutes, or until the cheesecake only jiggles the last 1" or 2" in the middle.
- Remove from oven and cool completely. You can consume once cooled, or place in refrigerator for at least 4 hours for greater results.
- Enjoy!
Simple Whipped Cream
- In a mixing bowl with a whisk, mix the heavy cream on medium. While that's mixing, slowly add the sugar. Once all of the sugar has been added, add the vanilla. Increase the speed of the whisk until the whipped cream reaches stiff peak, or not runny.
- Try not to overmix whipped cream, or you'll have sweet butter.
- This is not a stabilized whipped cream, so it must be consumed within a few hours.
Nutrition
Calories: 452kcalCarbohydrates: 31gProtein: 7gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 162mgSodium: 256mgPotassium: 140mgFiber: 0.1gSugar: 27gVitamin A: 1374IUVitamin C: 0.2mgCalcium: 90mgIron: 0.5mg
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