BASQUE CHEESECAKE
About the Recipe
I've been making this cheesecake for years. I'm not sure where the recipe came from or how much I've adapted it along the way. But it's easy and delicious and somewhat foolproof if you use a thermometer to check the finished temperature. This is critical as timing for baking cheesecakes is all over the map and often inaccurate because of various factors. If you take it out of the oven to cool when the thermometer reads between 150 and 155 (no higher), your cake should be perfect. Be sure to cool completely and to then leave it in the fridge to develop flavor at least 24 hours before serving.
If you don't eat it all, just wrap leftovers in plastic wrap and then airtight in foil, your cake will freeze perfectly for at least three months. You can slice it as you need it. I recommend thawing in the refrigerator for best results.
Basque Cheesecake
Serves 12 or more
Ingredients
2 ¼ pounds cream cheese at room temperature
1 ½ cups sugar
large pinch fine sea salt
1 ½ teaspoons finely grated lemon zest (or use lemon oil)
1 ½ teaspoons finely grated orange zest (or use orange oil)
6 whole eggs at room temperature
1 ½ egg yolks at room temperature
1 tablespoon best vanilla extract
1 ½ cup plus 2 tablespoons heavy cream
⅜ cup (6 tablespoons) flour
Fresh berries for serving (optional)
Whipped cream for serving (optional)
Method
For the Duck:
Preheat oven to 400F
Using an electric mixer, cream sugar, cream cheese and salt well.
Add zests and then eggs and yolks and beat until light and fluffy, about 5 minutes.
Add vanilla and then heavy cream. Beat till well combined.
Fold in flour
Transfer to a greased 10 or 12-inch springform cake pan.
Bake for about 40 minutes or until an instant read thermometer registers 150-155F.
Cool completely and then cover and refrigerate at least 12 hours (24 better and up to 3 days fine) before serving cold or slightly chilled.
Serve with fresh raspberries, blueberries and or strawberries if desired. To seriously gild the lily, pass sweetened whipped cream as well