Begin typing to search, use arrow keys to chicken basque, press Enter to select and submit search query. Have a recipe of your own to share? Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way. Estimated values based on one serving size.
In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed. Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate.
The batter should be very smooth and homogenous. Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine. Use a fine-mesh sieve to sift in the flour, then mix until just incorporated. Pour the batter into the pan and smooth the top. Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake. Try this Spanish-style baked cheesecake with a burnished exterior.
9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Tip the soft cheese and sugar into a large bowl or a stand mixer.
If it feels grainy, keep mixing for another minute or so. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins. Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin.