If you're here, you probably know what I'm talking about – the famous Basque cheesecake, the one with the special texture (incredible fudge), made in a single bowl, baked on high until it's truly brown, and when you take it out of the oven, it looks almost undercooked… So why will it win your heart? Because after tasting it, you'll be hooked on the unique flavor that comes from the brown crust and the melt-in-your-mouth texture. In short, try it!
Preparation time: 15 minutes Cooking time: 55 minutes Total time: 1 hour and 10 minutes
Ingredients:
800 grams of cream cheese at room temperature (Marscarpone, New York or Philadelphia)
1 and a quarter cups of sugar
6 large eggs at room temperature
2 Metouka liquid fresh cream
1 teaspoon of salt
1 teaspoon of vanilla extract
1/3 cup white flour
Salt without butter for the mold
Instructions:
Preheat the oven to 200 degrees.
Grease a 24cm diameter springform pan with butter (the butter is used to stick the baking paper).
Line the bottom and sides with baking paper so that the paper overhangs the edge of the mold (the cake shrinks during baking) and grease the baking paper as well.
Whisk the cream cheese and sugar in a mixing bowl at low speed until the sugar melts and a smooth texture is achieved.
Increase to medium speed and add the eggs one at a time, until they are incorporated into the batter.
Clean the sides with a spatula to ensure everything is well mixed.
Reduce the speed and add the metouka liquid cream, salt and vanilla.
Beat for about half a minute, until a uniform mixture is obtained.
Sift the flour and beat for about half a minute, until smooth. Scrape down the sides of the bowl again with a spatula to ensure everything is well combined.
Pour the batter into the pan and bake for 50 to 55 minutes, until the cake is a deep brown and golden color, some cracks will form on top but the batter will still be moving and unstable.
Allow to cool to room temperature (the cake will "slump"), refrigerate for several hours, carefully remove the parchment paper, slice and serve.
Enjoy your food!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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