Basque Cheesecake
HB-17561 · Hand-built original
A crustless cheesecake baked hot until its top darkens almost to burnt, with a soft, creamy, barely-set centre.
1 hr 5 minVegetarianGluten-free
Main ingredient: temperature
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 3/4 cups plus 2 Tbsp. full-fat cream cheese, at room temperature
- 1 1/2 cups caster sugar
- 5 eggs
- 2/3 cup sour cream
- 1 cup heavy cream
- 1/4 cup plus 1 Tbsp. corn starch
- 1/2 tsp. sea salt flakes
Method
- Heat the oven to 425°F while the cream cheese softens.
- Beat the cream cheese until pliable, add the caster sugar and beat until fully combined, then add the eggs one at a time, beating well after each.
- Stir the sour cream and heavy cream together in one bowl, mix the corn starch and sea salt in another, and combine the two before beating them into the cream cheese mixture.
- Line an 8-inch tin with two large sheets of baking paper crossed over each other, the paper rising well above the rim with no holes, so the baked cheesecake can be lifted out later.
- Pour the batter into the lined tin, set the tin on a baking tray, and bake for 45 to 50 minutes until the top is dark, the cake is puffed, and the middle still jiggles.
- Serve the Basque cheesecake warm, or cool it completely and chill it overnight for the creamiest texture before slicing.
Cook: 15 minutes · Total: 1 hour and 5 minutes, plus cooling
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).