If you follow me regularly - or have at least been through my wedding anniversary in March - you'll know how much I love cheesecake. Read more about the Eat the World project, being spearheaded by Evelyne of CulturEatz; here's her challenge.
In preparation for this month's Eat the World tabletop jaunt to Spain, I tried my hand at a Basque cheesecake. It's crustless and has a gorgeous charred skin.
Makes two 6-inch cakes
butter for the pan
2 pounds cream cheese, room temperature
1-1/2 cups organic granulated sugar
6 large eggs
2 cups heavy whipping cream
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup all-purpose flour
Also needed: two 6-inch baking pans, parchment paper
Place a rack in middle of oven; preheat to 400 degrees Fahrenheit. Line pans with parchment paper and set aside. Place pan on a rimmed baking sheet.
In a large mixing bowl, beat cream cheese and sugar until very smooth and the sugar has dissolved, approximately 4 to 5 minutes.
Increase speed and add eggs one at a time, beating for at least 30 seconds before adding the next egg. Scrape down the sides of bowl, then add cream and vanilla. Beat until well-combined, approximately another minute.
Sift flour evenly over cream cheese mixture. Beat on low speed until fully incorporated, approximately 30 seconds.
Pour batter into prepared pans. Then bake cheesecake until charred on top but still jiggly in the center, approximately 60 to 65 minutes.
The cheesecake will fall dramatically as it cools. Lift the cheesecake out of the pan with the parchment paper.
Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
Stay tuned for the official posting date for #EattheWorld. I will be sharing Arroz con Langostinos y Carabineros.