Ingredients:
- 226 grams cream cheese (cold)
- 1 cup heavy cream (cold)
- 100 grams granulated sugar
- 2 large eggs (cold)
- 15 grams cake flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat oven: Preheat oven to 450°F (230°C).
- Prepare pan: Line a 6-inch cake pan with parchment paper, ensuring the paper extends slightly up the sides.
- Blend batter: Add cream cheese, heavy cream, granulated sugar, eggs, cake flour, vanilla extract, and optional additions (lemon zest, cinnamon, nutmeg) to a blender. Blend until smooth. Let the mixture rest for 20 minutes to allow air bubbles to settle.
- Pour batter: Pour the mixture into the prepared pan. Drop the pan a few times onto a kitchen towel to coax out any remaining bubbles.
- Bake: Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven, but it may vary. The cake should still be very jiggly in the center when removed from the oven.
- Cool: Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
- Slice: To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice
to ensure clean cuts.
Optional additions:
- For extra flavor: Add zest of 1 lemon, ground cinnamon, or ground nutmeg.
- For a richer texture: Use full-fat cream cheese and heavy cream.
- For a sweeter cake: Increase the amount of granulated sugar.
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