Basque cheesecake is even easier to make than regular, and some say it tastes even better.
It differs from the classic cheesecake in that it has no base and is baked at a high temperature, which achieves an apparently burnt crust... The Basque cheesecake was invented in 1990 by chef Santiago River. The original recipe contains only five ingredients: cream cheese, sweet cream, sugar, eggs and flour. The recipe we found is not very different from the original; vanilla flavoring is added, but you can leave it out.
ingredients:
- 300 g of cream cheese
- 120 g of sugar
- 2 eggs
- 20 g of smooth flour
- 200 ml of sweet cream
- 3 g of vanilla (pod, paste or aroma)
- 2 g of salt
<strong>Preparation: </strong>
Heat the oven to 200 degrees. Line a round baking pan with baking paper and grease it with butter.
In a mixing bowl, mix the cream cheese and sugar until you get a creamy texture. Add the eggs one at a time, mixing on low speed. Then add flour, a pinch of salt and vanilla. Add sweet cream. Combine all ingredients with a mixer.
Pour the mixture into the prepared mold and bake for 55-60 minutes, that is, until the surface of the cheesecake takes on a nice golden-brown color. The surface should be dark and the inside should be soft like pudding.
Leave the cheesecake to cool at room temperature.
Bonus video:
