Basque Cheesecake
Basque Cheesecake originated in the 1980's at a family run restaurant called La Vina in San Sebastian, Spain. It is a creamy, crustless cheesecake with a beautifully caramelized top. Baked at a high temperature, it forms a signature dark exterior while keeping a creamy, custard-like center.
Servings: 8 slices
Equipment
- 1 Large Blender
- 1 Ten Inch Springform Pan
Ingredients
- 2 cups heavy cream
- 7 eggs
- 1 ⅔ cup sugar
- ½ tsp salt
- ⅓ cup all purpose flour
- 1 tsp vanilla
- 32 ounces full-fat cream cheese
- Zest from 2 oranges
- Butter for greasing
Instructions
- Preheat oven to 425F
- To a large blender add heavy cream, eggs, sugar, flour, vanilla, and cream cheese. Blend until smooth and creamy. Mix in orange zest and set aside.
- Grease a 10 inch springform pan with butter. Press an 18 inch piece of parchment paper into the springform then grease again as shown. In the opposite direction, layer another 18 inch piece of parchment paper over the last. Press down and grease once more. If you have wrinkles, you are doing it right.
- Bake for 55 minutes on the middle rack. The cake will be very jiggly when you remove it from the oven. ALLOW IT TO COME TO ROOM TEMP, THEN REFRIGERATE OVERNIGHT BEFORE SERVING.
Nutrition
Serving: 1slice | Calories: 835kcal | Carbohydrates: 54g | Protein: 14g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 325mg | Sodium: 573mg | Potassium: 267mg | Fiber: 0.1g | Sugar: 48g | Vitamin A: 2605IU | Vitamin C: 0.4mg | Calcium: 172mg | Iron: 1mg
