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  Cheesecakes dates back to 2000 B.C. from ancient Greece.  It’s been through many iterations of recipe design.  One of the most notable is the New York Cheesecake which dates back to the late 1800’s.  The New York style cheesecake is known for it richness due to the extra egg yolks that give it an creamy custard like finish. Cheesecake it know to be labor intensive and have tendency to not turn out well when cooking at home.  Traditionally cheesecakes are cooked in a water bath set up and wont be ready to eat for about 4-7 hours after baking… So why would you want to bake a cheesecake at home.  Maybe you are stuck at home during a pandemic and have a lot of time on your hands.  Save yourself the some time, some stress and make the best cheesecake of have ever had with a Basque Cheesecake.  No need to make a cookie or graham cracker crust.  No need to a tedious water bath. Eat it 3 hours after it out of the oven. Basque Cheesecakes originated  in 1990 in San Sebastian, Spain.  It is often call the “Burnt” Cheesecake due to it dark caramel like surface.  The exterior is dark to the the cook being at 400F when a cheesecake is usually cooked at 350F or less.      

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Basque Cheesecake

Yields: 1 Prep Time – 15 min Cook Time – 1 hour Rest Time– 2 hours Ingredients:

• 24 oz. cream cheese (room temp)
• 1 ½ cups granulated sugar
• 2 tsp. vanilla extract
• 3 large eggs
• ½ tsp. kosher salt
• 1 ½ cups heavy whipping cream
• ¹/₃ all-purpose flour

  Instructions:

1. Let the cream cheese sit out at room temperature for 1 hour
2. Preheat oven to 400F
3. Beat cream cheese in a stand mixer with a paddle attachment until smooth
4. Mix in sugar, vanilla and salt and beat again until smooth
5. Beat in 1 egg at a time until fully incorporated
6. On low speed, pour a slow steady stream of heavy cream
7. Sift flour and add a spoonful at a time to the cream cheese mix
8. Continue to beat until the mix is smooth
9. Oil an 8-inch cheesecake pan and pour in the batter
10. Tap the pan on a counter a few times to level out the mix
11. Bake for 1 hour or until a dark caramel brown with minimal jiggle in the middle
12. Cool at room temp for 1 hour then pop the ring open
13. Cool for 1 more hour at room temp
14. Serve or wrap and chill for later