epicurious4.5
Basque Cheesecake
This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.
⏱️ Prep & Cook: 1h 5m🔥 Cook: 15 min👤 Ravneet Gill📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
eggs5(230g) heavy cream1 cup
3
In a separate bowl, stir together the sour cream and heavy cream.
4
In another (small) bowl, mix the corn starch and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
5
Line a 8-inch baking tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
6
Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
7
Bake for 45–⏱️ 50 minutes until dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
8
Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.
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