Скачать или смотреть Basque Cheesecake

Basque cheesecake is easy, creamy, and can be served the same day as it bakes. This cake doesn't have to cool for long hours in the fridge before slicing. It makes a beautiful luxurious dessert for a variety of occasions.

Basque Cheesecake from MEK

4 blocks full-fat cream cheese, 900g- at room temp
½ cup icing sugar
⅔ cup granulated sugar
5 eggs at room temp
Orange zest, optional
½ tsp vanilla paste
¼ tsp salt
1 tbsp cornstarch
2 tbsp flour
1 ⅔ cup heavy cream

Line a 9” springform pan with parchment. Make sure the parchment is hanging down the pan sides 2-3 inches extra. Heat oven to 400 F.

Add both sugars to the cream cheese along with zest. Mix with a wooden spoon. Crack one egg into the mixture at a time and mix after each addition. When all the eggs are added, switch to a whisk and whisk the mixture till very smooth.
Add the heavy cream and vanilla. Whisk again. Dust the flour and cornstarch over it, along with salt, and whisk it all well till nice and smooth.

Pour it into the prepared pan and bake it for 55-60 minutes. Quickly remove from the oven. Place the whole pan on a wire rack for an hour. Then unlock the pan and remove the ring to cool it further.
You can serve it at room temperature after two hours of cooling. Drizzle some chocolate sauce over it and serve with fresh berries.
May it be healthy for you. Enjoy!❤️