Name: Basque Cheesecake
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: Butter for the pan; 5 large eggs, at room temperature; 3 large egg yolks; 2 lb. cream cheese, at room temperature; 1 1/2 c. granulated sugar; 1 1/2 c. heavy cream; 1 tbsp. pure vanilla extract; 1/2 tsp. kosher salt; 3 tbsp. all-purpose flour

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- Hello, I'm Samantha Seneviratne. I'm a cookbook author and a food stylist. I'm really happy to be here at Delish. So today we're going to make a gateau basque, which is a basque-style cheesecake. It doesn't have a crust, like American-style cheesecake, and it's baked at a really high temperature so the outside gets caramelized and delicious and its basically full proof. So the first thing I'm gonna do is beat my eggs together and that's a bunch of whole eggs, and also some eggs yolks for extra richness. I find that if you add your eggs one at a time to the cream cheese mixture, you get more of a souffle action, where it rises and falls, and I don't really want that to happen. So I think it works a little better if you beat them all at once and then sort of add them just in two additions to your cream cheese mixture. Okay, so I'm just spraying my pan. The spray is actually just to make the parchment stick, to make it a little bit easier. And I have two pieces of parchment. I'm going to fold it over. This is not an exact science. Just make it so the cheesecake will not touch the sides of the pan. It's okay if it's crumbly. It's okay if it's crumpled and messy. That's another great thing about this cheesecake, it's sort of more relaxed than American cheesecake. So now we're going to make our cheesecake mixture. So that will start with our four blocks of cream cheese. This is not a light cake. And those should be at room temperature. So we'll put those into our bowl, and beat that with our sugar until it's light and fluffy. Now this is all beaten together, I'm going to add my heavy cream. Beat that in until it's nice and smooth. I'll add my vanilla and the salt. And then I can add my beaten eggs. I'll add half, and then I'll add the other half. The last step is to add my flour, which I'm going to sift into the batter just so that I can make sure I don't have any lumps. Okay, so now my batter is done, I'm going to pour it into my prepared pan and bake it at 450 degrees for about 50 to 60 minutes. The top will be set and very dark brown but you'll feel, it's still very jiggly in the center. So my cheesecake has been out of the oven for like 20 minutes or so. It's still pretty warm but you can see that it's very dark on the top, which seems kind of scary but it's supposed to be that way, so don't be alarmed. It did souffle a little but not a lot, which is not a big deal either way. I think it looks perfect. Check it out. This is perfectly caramelized. It looks burnt but it's not. It's just extra delicious. I like these ones better because with an American cheesecake that has a graham cracker crust and you put it in a water bath to bake and then it gets all soggy but this, there's no soggy bottoms. It's just caramelized perfection. Right now we can slice it and the texture will be sort of light and fluffy. If you like a denser cheesecake, you can throw it in the fridge and let it cool down completely and it'll get sort of, like, a more traditional American cheesecake. But I actually like it kind of warm and fluffy. I hope you make this recipe at home. Thanks so much. Bye guys. (upbeat electro music begins)

Originally created by La Viña Bar in San Sebastian, Spain the recipe for Basque cheesecake is basically foolproof. Unlike an American-style cheesecake, it is baked without a crust and at a high temperature. This caramelizes the outer layer while the center stays light and creamy. Serve the cheesecake at room temperature for a fluffier texture or chilled if you prefer it a bit denser.

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