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Basque cheesecake

Preppy Kitchen · ♥ 8.7K likes · 493.6K views · 8 min video

Read about cream cheese in the BrightCulinary Book

Basque cheesecake, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:00
Set the oven to 400F.
A hot oven for the burnt top
▶ 0:15
  • 3 block cream cheese
  • 200 g granulated sugar
Put the well-softened cream cheese in the stand mixer bowl (soften on the counter a couple of hours, or in the microwave at 50% power), so the cheesecake is not lumpy.
Softening the cream cheese
▶ 1:08
  • ¾ tsp salt
  • 2 tsp vanilla
Add the sugar, salt and vanilla; with the paddle, beat on low for three minutes without beating in much air, which would expand at 400F, crack the cake and harden the texture.
Salt, vanilla and a low-speed beatBeating
▶ 1:57
  • 4 whole eggs
Scrape down the bowl and the paddle before adding the eggs.
▶ 2:46
Add the room temperature eggs one at a time, letting each incorporate fully and scraping the bowl between.
Adding eggs one at a time
▶ 4:05
  • 360 ml heavy cream
With the mixer on low, slowly pour in the heavy cream; scrape the bowl down once more.
Heavy cream and sifted flourSifting
▶ 4:23
  • 2 tbsp all-purpose flour
Sift in the flour while mixing on low.
▶ 5:15
Line the pan with two sheets of parchment pressed in crosswise and set it on a baking sheet.
Lining the pan with crossed parchment
▶ 5:38
Pour in the batter and tap a couple of times to bring air bubbles to the surface.
▶ 5:38
Bake 45 minutes, or until the top is dark brown, between milk and dark chocolate.
▶ 6:05
Cool completely, then chill in the fridge overnight so the middle is not molten when cut.
Baking until dark brownBaking
▶ 6:30
Optional: 10 minutes more for a darker, more burnt top.
Chilling overnight and serving
▶ 7:04
Lift out with the parchment; serve on the paper or remove it, then cut.