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Basque Cheesecake (w/ a middle-eastern twist)

cook:

4 h

0.0

(4)

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!

9 inch cakes

US

original

metric

Picture for Basque Cheesecake (w/ a middle-eastern twist)

9 inch cakes

US

original

metric

Ingredients

cream cheese

1 kg cream cheese

heavy cream

450 gr heavy cream

sugar

300 gr sugar

AP flour

40 gr AP flour

salt

10 gr salt

pasture raised eggs

6 pasture raised eggs

vanilla paste

5 gr vanilla paste

orange blossom water

5 gr orange blossom water

cardamom powder

5 gr cardamom powder

Directions

Step 1

Preheat your oven to 400F or 200C.

Step 2

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.

Step 3

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).

cream cheese

1 kg cream cheese

sugar

300 gr sugar

Step 4

Add eggs one at a time, once incorporated, add another one. Scrape down sides of bowl.

pasture raised eggs

6 pasture raised eggs

Step 5

Add heavy cream, salt, orange blossom, cardamom powder, and vanilla and beat until combined, about 30 seconds.

heavy cream

450 gr heavy cream

salt

10 gr salt

orange blossom water

5 gr orange blossom water

cardamom powder

5 gr cardamom powder

vanilla paste

5 gr vanilla paste

Step 6

Turn off mixer and sift flour in. Fold the flour in making sure there are no lumps remained.

AP flour

40 gr AP flour

Step 7

Pour batter into the prepared pan. Bake cheesecake for an hour until deeply golden brown on top and still very jiggly in the center.

Step 8

Let cool to room temperature. Place in the fridge overnight.

Step 9

The day after, take the cake out of the fridge at least 1 hour before slicing and serving.

Step 10

YASSS!

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