Basque Cheesecake

There's been a bit of a hype in our household lately about Basque cheesecake!

With so many YouTube and social media posts about deserts in Melbourne and around the world,  DH came across a mouth watering Basque cheesecake video of a newly established shop in Melbourne who's Basque cheesecake have gone viral.  The same shop, our recent dinner guests had also mentioned. 

Many times, passing by artisan stores whether it being here or overseas, whether it's arts and craft or food, I often hear people whispering.."I can make that!".   Guiltily and am not proud to say, I am also one of those people!! 😬

In a snap,  I was out shopping for the required ingredients, baked it and waited overnight for it to set in the fridge, ready for DH to give me his verdict.  😉

Here is the pic of when it first came out of the oven...I have to say it was one of the easiest baking deserts and took no time at all.  I must also add, cheesecake is ever so forgiving unlike sponges and especially macaroons ( my fav ).

My now teenage son whom do not like cakes usually, devoured it and insists on having two slices to take to school to share with his friends (whom also devoured it, leaving them wanting more).  Every body that got a slice, melted into a dreamy desert coma...needless to say, DH was very happy!!  

Ingredients:

 

750g cream cheese blocks at room temperature
1 cup caster sugar 
1 1/4 cups whipping cream
1/4 cup flour plain
1 tsp vanilla bean extract or paste
1 tbsp lemon juice *optional
5 large eggs

 

Directions: 

1. Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.2. Scrunched up sheets of baking/parchment paper to cover a 20cm/8" springform pan and fold down over the rim to hold in place. 3. Beat the cream cheese in a large bowl on medium speed for 2 minutes until smooth and lump free, make sure to scrap down the sides a required.   4. Add sugar while beating for about 10 seconds. 5. In a separate large bowl, add all the flour and 1/4 of the cream and gently mix with a hand held whisk until smooth and lump free.  Slowly add remaining of the cream to the batter and whisk again.  Once flour is incorporated, whisk in vanilla and lemon juice. 6. Slowly pour the cream into the cream cheese bowl with the beater on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimize getting bubbles in the batter.7. Pour into the cake pan, bang the pan on the counter a few time to pop to remove the bubbles.  Any bubbles that rise to the surface, pop with a sharp knife. 8. Bake for 30 to 45 minutes or until the surface is a deep golden brown.  Check on the cake after 30 minutes,  you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.

9. Chill overnight in the fridge for a minimum of 8 hours, uncovered. Now you can dig in!!