Basque Cheesecake Recipe
4 8oz packs cream cheese
1 cup castor sugar
6 large eggs, at room temperature
2 cups heavy whipping cream
2 tsp vanilla extract
1 tsp kosher salt
1/2 teaspoon lemon zest
1/3 cup all purpose flour
Preheat oven to 425°F.
Press two slightly overlapping pieces of scrunched parchment paper into a 10’ springform pan.
Beat the cream cheese on medium speed for three minutes. Reduce speed to low, add the sugar and beat for 30 seconds. Add eggs, one at a time. Add the flour. Then slowly pour in the cream, salt, vanilla and lemon zest.
Pour the batter into the pan and bang pan on the counter. Pop any bubbles with a knife.
Bake in the center of the oven for 60 to 65 minutes, until top is a deep golden.
Cool on the countertop for two hours, then refrigerate for 8 hours before serving.
Serve with a Raspberry Cherry Cardamom Compote.
Raspberry Cherry Cardamom Compote
8oz fresh raspberries
1 cup cherries, chopped and pitted
1/2 cup sugar
1/2 lemon juiced
Zest of 1/2 lemon
4 cardamom pods, finely crushed or 1 teaspoon powdered cardamom
In a small saucepan, boil all the ingredients over low heat until fruit has softened and the liquid has thickened.
Store leftovers in the refrigerator.
