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Ingredients
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Ingredients
Method
Directions
- 1
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
- 2
Prepare the Cheesecake Mixture
In a large mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the brown butter, and mix until well incorporated.
- 3
Add Eggs
Add the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- 4
Incorporate Vanilla and Salt
Mix in the vanilla extract and salt until fully combined.
- 5
Add Flour and Creme Fraiche
Sift in the all-purpose flour and gently fold it into the mixture using a spatula. Then, add the creme fraiche and mix until just combined. Be careful not to overmix.
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a springform pan by greasing the sides with butter or lining it with parchment paper.
- 7
Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 35-40 minutes or until the top is deeply browned and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- 8
Cool and Serve
Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving. Enjoy your Basque cheesecake!