Basque Cheesecake
A Day in the Kitchen recipe - Western
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 227 gram block cream cheese ((I use Philadelphia Cream Cheese))
- 65 grams sugar
- 85 grams heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon Greek yogurt ((optional for a bit of sourness))
Instructions
- 1
Preheat oven 400F/200C.
- 2
Add the sugar to the food processor and process for 15 seconds to make the sugar fine. After you switch it off, leave the lid on for a moment to let any "dust" settle.
- 3
Cut the cream cheese into chunks and add to the food processor. Turn it on and let it run until blended. Remove the lid and scrape down the sides and the blade column and process again for another 15 seconds. Scrape down the sides and blade column. Repeat.
- 4
Add the egg, vanilla extract, heavy cream, and Greek yogurt (if using) and process for about 20 seconds until smooth. Scrape down the sides of the bowl and blade column and process 15 seconds.. Repeat this step a couple more times to make sure all the cream cheese has been blended and the mixture is smooth.
- 5
Line a 6-inch springform pan with parchment paper, making sure the parchment paper comes up the sides of the pan and wraps over the edges.
- 6
Pour the cream cheese batter into the pan. Don't worry if you notice any small lumps of cream cheese! Simply mush them a bit with your rubber spatula and add them to the pan. This is a rustic cheesecake! Tap the pan on the counter a few times to pop air bubbles.
- 7
Bake for 30-35 minutes until top is browned and cheesecake is still slightly jiggly in the middle. The cheesecake will be puffed up in the middle, but will sink once out of the oven.
- 8
Set the cheesecake on a cooling rack and let cool at room temperature for about 1 1/2 hours.
- 9
Refrigerate uncovered for 1 hour before covering to eliminate any condensation build-up. Serve chilled or bring to room temperature.