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Get ready to have your taste buds transported to a whole new level of cheesecake heaven, my friends! We all know that cheesecake reigns supreme as the most iconic Shavuot delicacy, but this holiday, I decided to take things up a notch and introduce you to a divine creation—the Basque cheesecake. Brace yourself for a delightful journey that originated in the picturesque Basque Country of northern Spain, where creamy dreams are made. This cheesecake, also known as “tarta de queso” or “burnt cheesecake,” is unlike anything you’ve ever tasted. Forget about the traditional New York-style cheesecake; this rustic beauty has stolen the show with its creamy texture and caramelized exterior that will have you weak in the knees. And here’s the best part: no crust! That’s right, we’re simplifying the process without sacrificing an ounce of flavor. Just mix all the heavenly ingredients, pour the luscious batter into a parchment paper-lined cake pan, and voila! Your taste buds are in for a wild ride. But wait, my friends, it doesn’t stop there. We’re taking this tantalizing treat to new heights with an Israeli twist that will leave you begging for more. Prepare for a burst of orange blossom-infused goodness and the warm embrace of cardamom that will elevate this Basque cheesecake to new realms of indulgence. It’s a fusion of cultures, a celebration of flavors, and an irresistible creation that will have you coming back for seconds, thirds, and maybe even fourths. So buckle up and get ready to dive into a cheesecake experience like no other. It’s time to indulge in the magic of Basque cheesecake with a delightful Israeli twist. Get ready for a slice of pure bliss!
Stand mixer
Paddle attachment
Spatula
9-inch cake pan
2 parchment paper
Scale
Preheat your oven to 400°F or 200°C.
Butter a 9 inch cake pan, then line with 2 overlapping parchment papers, making sure parchment comes at least 2 inches above top of pan on all sides. If you have another smaller pan, do the same thing with that pan as we probably will have more batter than needed for the 9 inch cake pan.
Beat the cream cheese and sugar in a stand mixer’s bowl with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, and sugar has dissolved (about 2 minutes).
Add eggs one at a time; once incorporated, add another one. Scrape down sides of bowl.
Add heavy cream, salt, orange blossom, cardamom powder, and vanilla and beat until combined, about 30 seconds.
Turn off mixer and sift flour in. Fold the flour in, making sure there are no lumps remained.
Pour batter into the prepared pan (fill up the pan, up to an inch from the top. I use the rest to make a smaller cheesecake). Bake cheesecake for 45-55 min, until deeply golden brown on top and still very jiggly in the center.
Let cool to room temperature. Place in the fridge overnight.
The day after, take the cake out of the fridge at least 1 hour before slicing and serving.
YASSS!
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