Basque Cheesecake Made Easy: No Fancy Equipment Required

 Hey there 👋! If you're craving something decadently satisfying and don't mind turning your kitchen into a mini dessert studio for a bit, then you're in for a treat. I'm about to share a recipe that's a piece of cake (pun intended) and will leave your taste buds dancing. We're making Basque Cheesecake! Let's jump right into this creamy delight that's as fun to make as it is to eat.

What You'll Need:

• Cream Cheese: Hey, Philly cream cheese works wonders, but really, any brand does the trick. Is some spreadable cream cheese chilling in your fridge? Perfect, use that! Just, please, for the love of desserts, don't go for low-fat. It just won't set right.
• Eggs: We need precisely 220g (which is about 200 ml or 3/4 cup + 1 tablespoon) of beaten eggs. That's like 4 to 5 large eggs. Yes, I'm asking you to measure your eggs because, surprise, they're not all the same size! The right amount is crucial for the texture.
• Whipping Cream: Ensure it's actually whipping cream because some are just for pouring or adding to coffee. Skim through the label to check. And again, no low-fat versions, please!
• Flour: We're using just a tiny bit to keep our cheesecake nice and airy. Too much flour, and you'll end up with a dry cake.
• Vanilla: Opt for vanilla extract or bean paste. The real deal, not the imitation stuff.
• Sugar: Castor or superfine sugar works best since it dissolves more easily. But, regular sugar is fine too.

Let's Get Baking:

Prepping the Pan:

1. Crinkle up some parchment paper. This helps it stay put in the pan and gives our cheesecake those signature rustic edges.
2. Press it into your cake pan, folding the excess paper down and over the sides. No need to grease the pan. The batter will do the heavy lifting.

Whipping Up the Cheesecake Batter:

1. Cream Cheese: Start by smoothing out your cream cheese well. Then mix in the sugar until it's blended nicely.
2. Whipping Cream and Flour: In a separate bowl, whip a quarter of the cream with all the flour until it's lump-free, kind of like a paste. Then, mix in the remaining cream and vanilla. Note, that we’re not making whipped cream; we just want it combined.
3. Egg Time: Slowly pour the beaten eggs into the cream cheese mix on low speed. Stop as soon as you've added all the eggs to avoid air bubbles.

Baking and Cooling:

1. Bake at 220°C or 425°F (200°C with fan) for about 45 to 65 minutes. You're looking for a golden-brown color but not burnt. Remember, oven times vary.
2. Let any bubbles rise and pop them for a smooth surface.
3. Cool it on the counter for a few hours, then chill it in the fridge without covering it for at least 8 hours, better overnight. This helps avoid condensation ruining that gorgeous top.

Serve and Enjoy:

Once it's chilled and set, you're good to dive in!

Creating this Basque Cheesecake might seem a bit finicky with the measurements and steps, but trust me, it's all about embracing the cheesecake journey. Each step and ingredient elevates your cake from good to "Can I have another slice, please?" So, grab those ingredients, and let's get whisking. Happy baking! 🍰