Basque Cheesecake

Ingredients

• 5 Eggs
• 900 g Philadelphia-style cream cheese
• 250 g Sugar (Can be reduced to 200 g.)
• 20 g Cornstarch (A small amount.)
• 400 g 30% heavy cream, thick part (Isigny) (The thick part of the heavy cream.)
• 200 g Liquid heavy cream (The liquid part of the heavy cream.)
• 1 càc Vanilla seeds (Optional; or the seeds from 1 vanilla bean.)

Steps

1. 1

   Preheat the oven to 220 °C. Prepare a 24 cm-diameter pan.

2. 2

   Mix the eggs, cream cheese, sugar, and cornstarch until smooth. The video does not specify the order or mixing technique.

3. 3

   Add the vanilla seeds, if using, then incorporate the thick heavy cream and liquid heavy cream.

4. 4

   Pour the mixture into the prepared pan.

5. 5

   Bake for approximately 45 minutes at 220 °C, monitoring the baking. The top may burn or become very dark: this is normal. When removed from the oven, the cheesecake should have the texture shown in the video.

6. 6

   Chill the cheesecake overnight.

7. 7

   The next day, remove it from the pan and cut it into generous slices to serve.

Notes

The pan diameter is 24 cm. The amount of sugar can be reduced to 200 g. The vanilla is optional. The source does not specify how to prepare the pan or the cooling time before chilling overnight.

Nutrition per serving

• dessert
• cake
• cheesecake
• Spanish
• baked
• creamy
• vegetarian
• rich