Basque Cheesecake
, About 9 h (15 min prep + 45 min bake + 2 h cool + 8 h chill)
Makes one 8-inch / 20 cm cheesecake (serves 12)
Crustless baked cheesecake with a deeply caramelised top and a light, mousse-like vanilla centre.
| prepPreheat oven to 425°F / 220°C (200°C fan), shelf in the middle | |||||||
| prepPress 2 scrunched 16-inch / 40 cm parchment sheets, crossed in an X, into an 8-inch / 20 cm springform pan; fold over the rim | |||||||
| prepTake cream out of the fridge 15 min before using | |||||||
| 750 g cream cheese blocks, room temperature | Beat cream cheese 2 min, medium | Beat in sugar, low, 10 sec | Pour into cream cheese, beat on low | Pour in eggs, stop once mixed | Pan, bang, pop bubbles; bake 425°F / 220°C, 45-65 min | Cool 2 hrs, chill uncovered 8 hrs+ | Cut like cake; serve plain |
| 200 g caster / superfine sugar | |||||||
| 60 ml whipping cream (to whisk with the flour) | Whisk flour with 1/4 cream to paste | Whisk in remaining cream & vanilla | |||||
| 35 g plain / all-purpose flour | |||||||
| 250 ml whipping cream (remaining, whisked in after the paste) | |||||||
| 1 tsp vanilla bean extract or paste | |||||||
| 3/4 cup + 220 g lightly whisked eggs, room temperature (about 4-5 large eggs) | |||||||
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