Basque Cheesecake Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
• Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
• Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
• Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
• Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Lay one 16-inch piece of parchment across the bottom of a 9-inch springform pan and lay another 16-inch piece on top crosswise. Press the parchment into the bottom of the pan and crease along the sides, making it as flush as possible to the sides of the pan and allowing the parchment to come at least 2 inches above the sides. Put the pan on a baking sheet.
• Combine the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, until the mixture is very smooth and light, a full 2 minutes. Add the eggs one at a time with the mixer running, beating 30 seconds after each addition. Scrape down the bowl, turn the mixer to low and add the cream and vanilla; raise the speed to medium and beat for 30 seconds. Remove the mixer bowl. Sift the flour over the batter and fold the flour into the batter with a rubber spatula. Pour the batter into the prepared pan.
• Bake until the cheesecake is deep golden brown on top but the center is still quite jiggly, about 2 hours. Let cool completely (the cake will fall dramatically as it cools).
• Release the pan to remove the cake and gently pull the parchment from the sides. Transfer the cake to a serving platter using an offset spatula.

Steps:

• Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don't worry about lining the tin too neatly - the grooves in the parchment give this cheesecake its characteristic look.
• Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved - check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
• Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
• Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin - it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

Steps:

• Preheat the oven to 425°F.
• 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.
• In a separate bowl, stir together the sour cream and heavy cream.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 400°F (200°C).
• In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
• Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
• Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
• Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don't worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
• Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50-60 minutes.
• Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
• Slice and serve.
• Enjoy!