Basque Style Cheesecake

60 mins
Serves 1
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Directions

  1. 1Butter a 9-inch (or 10-inch) cake pan.
  2. 2Butter a 9-inch (or 10-inch) cake pan.
  3. 3Butter a 9-inch (or 10-inch) cake pan.
  4. 4Line the cake pan with parchment paper, pressing and crumpling it to adhere to the sides, ensuring a 2-inch overhang all around.
  5. 5Line the cake pan with parchment paper, pressing and crumpling it to adhere to the sides, ensuring a 2-inch overhang all around.
  6. 6Line the cake pan with parchment paper, pressing and crumpling it to adhere to the sides, ensuring a 2-inch overhang all around.
  7. 7Add 1.5 pounds (678g) of cream cheese to the stand mixer with the paddle attachment (or use a whisk if preferred).
  8. 8Add 1.5 pounds (678g) of cream cheese to the stand mixer with the paddle attachment (or use a whisk if preferred).
  9. 9Add 1.5 pounds (678g) of cream cheese to the stand mixer with the paddle attachment (or use a whisk if preferred).
  10. 10Add 0.5 pound (226g) of mascarpone to the stand mixer.
  11. 11Add 0.5 pound (226g) of mascarpone to the stand mixer.
  12. 12Add 0.5 pound (226g) of mascarpone to the stand mixer.
  13. 13Start mixing the cream cheese and mascarpone on medium-low speed.
  14. 14Start mixing the cream cheese and mascarpone on medium-low speed.
  15. 15Start mixing the cream cheese and mascarpone on medium-low speed.
  16. 16Once the mixture begins to smooth, gradually add 1.5 cups (320g) of granulated sugar, a little splash at a time, while continuing to mix.
  17. 17Once the mixture begins to smooth, gradually add 1.5 cups (320g) of granulated sugar, a little splash at a time, while continuing to mix.
  18. 18Once the mixture begins to smooth, gradually add 1.5 cups (320g) of granulated sugar, a little splash at a time, while continuing to mix.
  19. 19Once almost all sugar is added, increase the speed to medium.
  20. 20Once almost all sugar is added, increase the speed to medium.
  21. 21Once almost all sugar is added, increase the speed to medium.
  22. 22Continue mixing and intermittently scraping down the sides until the mixture is smooth like fine suede.
  23. 23Continue mixing and intermittently scraping down the sides until the mixture is smooth like fine suede.
  24. 24Continue mixing and intermittently scraping down the sides until the mixture is smooth like fine suede.
  25. 25Add six whole eggs one at a time, allowing the mixture to incorporate everything in between each egg.
  26. 26Add six whole eggs one at a time, allowing the mixture to incorporate everything in between each egg.
  27. 27Add six whole eggs one at a time, allowing the mixture to incorporate everything in between each egg.
  28. 28Add an additional egg yolk.
  29. 29Add an additional egg yolk.
  30. 30Add an additional egg yolk.
  31. 31Add 0.75 teaspoon (4g) of fine sea salt.
  32. 32Add 0.75 teaspoon (4g) of fine sea salt.
  33. 33Add 0.75 teaspoon (4g) of fine sea salt.
  34. 34Add 1.75 cups (415ml) of heavy cream, scraping down the sides again.
  35. 35Add 1.75 cups (415ml) of heavy cream, scraping down the sides again.
  36. 36Add 1.75 cups (415ml) of heavy cream, scraping down the sides again.
  37. 37Add 1.5 teaspoons (8g) of vanilla extract.
  38. 38Add 1.5 teaspoons (8g) of vanilla extract.
  39. 39Add 1.5 teaspoons (8g) of vanilla extract.
  40. 40Add 2 teaspoons (9g) of orange blossom water (optional, but adds a huge flavor).
  41. 41Add 2 teaspoons (9g) of orange blossom water (optional, but adds a huge flavor).
  42. 42Add 2 teaspoons (9g) of orange blossom water (optional, but adds a huge flavor).
  43. 43Keep mixing until everything is nice and smooth; a couple of tiny lumps are okay, but it should be relatively smooth.
  44. 44Keep mixing until everything is nice and smooth; a couple of tiny lumps are okay, but it should be relatively smooth.
  45. 45Keep mixing until everything is nice and smooth; a couple of tiny lumps are okay, but it should be relatively smooth.
  46. 46Sift in 0.25 cup plus 2 tablespoons (52g) of all-purpose flour and mix again on medium speed until nicely incorporated.
  47. 47Sift in 0.25 cup plus 2 tablespoons (52g) of all-purpose flour and mix again on medium speed until nicely incorporated.
  48. 48Sift in 0.25 cup plus 2 tablespoons (52g) of all-purpose flour and mix again on medium speed until nicely incorporated.
  49. 49Pour the cheesecake batter directly into the parchment paper-lined cake pan.
  50. 50Pour the cheesecake batter directly into the parchment paper-lined cake pan.
  51. 51Pour the cheesecake batter directly into the parchment paper-lined cake pan.
  52. 52Place the cake pan on a baking sheet.
  53. 53Place the cake pan on a baking sheet.
  54. 54Place the cake pan on a baking sheet.
  55. 55Place the baking sheet with the cheesecake into a preheated oven set to 400°F (205°C) for about an hour, or until it's a deep dark brown.
  56. 56Place the baking sheet with the cheesecake into a preheated oven set to 400°F (205°C) for about an hour, or until it's a deep dark brown.
  57. 57Place the baking sheet with the cheesecake into a preheated oven set to 400°F (205°C) for about an hour, or until it's a deep dark brown.
  58. 58Once baked, pull the cheesecake out of the oven; it will be nice and puffy and super jiggly, which is totally okay as it's quite wet in the middle.
  59. 59Once baked, pull the cheesecake out of the oven; it will be nice and puffy and super jiggly, which is totally okay as it's quite wet in the middle.
  60. 60Once baked, pull the cheesecake out of the oven; it will be nice and puffy and super jiggly, which is totally okay as it's quite wet in the middle.
  61. 61Let it cool at room temperature while still in the cake pan.
  62. 62Let it cool at room temperature while still in the cake pan.
  63. 63Let it cool at room temperature while still in the cake pan.
  64. 64Once it has cooled and fallen all the way down, take the cake pan mold off.
  65. 65Once it has cooled and fallen all the way down, take the cake pan mold off.
  66. 66Once it has cooled and fallen all the way down, take the cake pan mold off.
  67. 67Let it cool completely to room temperature before peeling the parchment paper off.
  68. 68Let it cool completely to room temperature before peeling the parchment paper off.
  69. 69Let it cool completely to room temperature before peeling the parchment paper off.

Ingredients

  • 1.5 pounds cream cheese
  • 1.5 pounds cream cheese
  • 1.5 pounds cream cheese
  • 0.5 pound mascarpone
  • 0.5 pound mascarpone
  • 0.5 pound mascarpone
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 6 whole eggs
  • 6 whole eggs
  • 6 whole eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.75 teaspoon fine sea salt
  • 0.75 teaspoon fine sea salt
  • 0.75 teaspoon fine sea salt
  • 1.75 cups heavy cream
  • 1.75 cups heavy cream
  • 1.75 cups heavy cream
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons vanilla extract
  • 2 teaspoons orange blossom water
  • 2 teaspoons orange blossom water
  • 2 teaspoons orange blossom water
  • 0.25 cup plus 2 tablespoons all-purpose flour
  • 0.25 cup plus 2 tablespoons all-purpose flour
  • 0.25 cup plus 2 tablespoons all-purpose flour

Equipment

cake panparchment paperstand mixerpaddle attachmentwhiskrubber spatulabaking sheet

Tips

  • Don't be scared if the cheesecake appears burnt; it's meant to be deeply dark for unique flavor notes like nutty and sour, almost like brown butter.
  • The cheesecake is meant to be eaten at room temperature; no need to set it in the fridge.
  • If storing in the fridge, let it sit out for an hour or two before serving to reach room temperature.
  • No need to add anything like whipped cream; enjoy the cheesecake by itself.