Basque Cheesecake
The little cake that delivers big!
Recipe adapted from The Little Epicurean.
Serves 6
Ingredients for a 6” cake
Prep time - 20 minutes
Cooking time - 35 minutes
Watch IG video here: Basque cheesecake video
Ingredients:
12 ounces whole fat, regular cream cheese (not whipped or low fat) at room temperature.
4 ounces softened plain goat cheese - If you don’t want to use goat cheese, use a total of 16 oz of regular cream cheese.
½ cup sugar
1 tsp vanilla
3 eggs, room temperature
2 Tbl all purpose flour
1 cup heavy cream
Pinch of salt
Needed:
One 6” false bottom cake pan or a springform pan. If it’s an 8” springform, it will not be as high, but it will still be amazing.
Food processor or stand mixer or hand mixer.
Parchment paper and sheet pan
Get started:
Preheat oven to 425 degrees.
Prepare the cake pan with two layers of parchment paper. No greasing required. Don’t try to smooth it out either, the irregularity of the paper creates the coveted ridges and imperfections that become golden during the baking process.
Combine cheeses and sugar together in the processor (or mixer with paddle attachment on medium) until smooth.
Add vanilla, then add eggs one at a time, incorporating each egg before adding the next.
Mix dry ingredients in a bowl.
Add some cream and whisk until there are no lumps, add the remaining cream, whisking until it’s all smooth.
Transfer the creamy-flour slurry to the cheese mixture in the bowl and continue processing (mixing) on medium until mixture is smooth and all ingredients are incorporated.
Pour mixture into the prepared cake pan. Smooth out the top with a spatula.
Place filled cake pan on a baking sheet and place in center of your preheated oven.
Bake for 35-40 minutes until top is browned yet center is stilly jiggly. Remove from oven and cool in pan until it’s room temp.
Remove from the pan. Cut away the excess parchment paper and place on serving dish.
Note: I was able to cut 8 pieces from the 6 inch cake, and we were all very satisfied.
