Basque Cheesecake Recipe
Vanilla Bean Cheesecake, Local Palisade Stone Fruit
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Ingredients
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Cheesecake Base
Method
Cheesecake Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 3
Add Sugar and Vanilla
Gradually add the granulated sugar and vanilla bean paste to the cream cheese, mixing until fully incorporated.
- 4
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix.
- 5
Add Heavy Cream
Slowly pour in the heavy cream while mixing on low speed until the batter is smooth.
- 6
Add Flour and Salt
Sift the all-purpose flour and salt into the mixture. Mix until just combined.
- 7
Prepare the Baking Pan
Line a 9-inch springform pan with parchment paper. Pour the cheesecake batter into the prepared pan.
- 8
Bake the Cheesecake
Bake in the preheated oven for 30-35 minutes, until the edges are set but the center is still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove from the oven and let it cool to room temperature.
- 10
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.