Basque Cheesecake
My favorite thing I had in Spain was this cheesecake. It is SO creamy and complex in flavor, yet so simple in procedure.
Ingredients
(ALL SHOULD BE ROOM TEMPERATURE):
- 800 g cream cheese, room temperature
- 225 g goat cheese, substitute with extra cream cheese if you don't have goat
- 350 g granulated sugar
- 5 large eggs
- 5 g coarse kosher salt
- 500 g heavy cream
- 50 g all-purpose flour, sub gluten free flour
- pan spray, for greasing
Instructions
- Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).
- Prepare a 9″/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30″/75cm long, 6-8″/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.
- In a stand mixer, combine cream cheese, goat cheese, and sugar. Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through.
- With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
- Scrape down the sides, then add salt.
- Slowly stream in heavy cream with the mixer on low speed.
- Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more
- Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.
- Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.
- When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.
- Allow the cheesecake to cool for 2 hours before removing the springform edges.
ALTERNATIVE METHOD (BROWNIE PAN):
- If using a 9×13 metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-4 minutes to finish burning the top
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