Part of my charter was to cook foods new to me and my family. As I had made Basque Cheesecake twice prior, I set off to make Japanese Cheesecake. But when I went down the Reddit rabbit hole of the difference between the two in taste, I read, "Basque Cheesecake is one of the easiest recipes there is. Japanese Cheesecake is f*#@ing rocket science," followed by a slew of photos from different people posting their Japanese Cheesecake fails. So, I stuck with the Basque version.
"Burnt" Basque Cheesecake*
1 1/2 lbs regular cream cheese blocks (not low fat, non fat, or lite)
1 cup granulated sugar
1 1/4 cups whipping cream
1/4 cup flour or GF flour (I used Cup 4 Cup)
1 1/2 teaspoons vanilla extract
5 large eggs or 4 extra-large eggs, lightly whisked (=to 3/4 cup+1 tablespoon egg)
Preheat oven to 425°F. Scrunch up and press 2 sheets of parchment paper, arranged perpendicularly if they are not squares, into an 8" springform pan. Fold down the paper over the rim to hold in place.
Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth. Add the sugar and beat on low speed for 10 seconds.
Place the flour in a small, separate bowl. Slowly pour in cream, whisking as you go, to remove all lumps. Add the vanilla and whisk to incorporate.
Slowly pour the cream and flour mixture into into the cream cheese mixture, beating on low, then add the eggs, still beating on low. Stop as soon as the eggs are incorporated.
Pour into the prepared pan. Bang the pan on the counter, then pop bubbles that rise to the surface with the tip of a sharp knife or toothpick. Repeat a few more times, until no bubbles come for the surface.
Bake 40-45 minutes or until the surface is a deep golden brown. The centre will still be wobbly.
Cool in the cake pan for at least 2 hours on the counter (it will sink), then refrigerate for a minimum of 8 hours, uncovered.
Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides and serve on the paper. Bring to room temp for 30 minutes if time permits, though serving chilled also works.
*Adapted from RecipeTin Eats
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