Creamy Melty Basque Cheesecake
By Maya Chen
An incredibly rich, wobbly-centered Basque-style cheesecake that melts in your mouth, made simply without a water bath or crust.
Prep: 15 min · Cook: 40 min · Serves 8 · Cuisine: Spanish
Ingredients
- 600 g cream cheese, softened
- 120 g cane sugar
- 5 eggs eggs (large)
- 1 tsp vanilla extract (or to taste)
- 40 g honey or maple syrup
- 300 ml heavy cream
Method
- Preheat your oven to 210°C (410°F).
- Line an 18 cm to 20 cm round cake pan with parchment paper using a double layer after crumpling the paper well.
- In a large bowl, whisk the ingredients together in the exact order listed to ensure a smooth batter: first cream cheese, then cane sugar, followed by the eggs, vanilla, honey (or maple syrup), and finally the heavy cream.
- Pour the mixture into the lined cake pan through a fine-mesh strainer to guarantee an ultra-smooth, lump-free texture.
- Bake for 40 minutes at 210°C (410°F).
- Remove the cheesecake from the oven. The center will still be extremely jiggly and appear underbaked; do not bake it any longer as this is crucial to achieving the soft texture.
- Allow it to cool, then place it in the refrigerator overnight to fully set before serving. Clean your knife between slices to get neat cuts.
Original: https://www.youtube.com/watch?v=uQVdFpcwmNU
Saved with Dishful, a recipe manager for home cooks.