ARTISAN CRUSTLESS CHEESECAKE
Simple to make and easy to love, this rustic-looking dessert is in a league of its own when it comes to the cheesecakes.
This Basque-style cheesecake is a regional recipe enjoyed on both sides of the border between France and Spain. Simple to make and easy to love, this rustic-looking dessert is in a league of its own when it comes to the cheesecakes. With its moist, creamy texture combined with a delicate taste, it’s sure to win over the pickiest of dinner guests.
INGREDIENTS
Serves: 4-6 | Prep: 5 MIN | Cooking time: 40 MIN
1.1 lb (500 g) cream cheese (Philadelphia brand works best), at room temperature
7 oz (200 g) beaten eggs (from 4 large eggs)
7 oz (200 g) sugar
5 fl oz (150 ml) heavy cream
2 rounded tbsp (20 g) all-purpose flour
MISE EN PLACE
Grease a 7-inch (18-cm)–diameter springform pan, then line the inside with a large piece of parchment paper. Make sure the paper covers the bottom and hangs over the sides of the pan. You will also need a food processor for this recipe. Preheat the oven to 400°F (200°C).
Method
Cut the cream cheese into medium-sized pieces and pop them into a food processor. Use the pulse function to smooth the cream cheese a little. Add the eggs and process for 1 minute, or until the mixture is smooth with no clumps. If clumps of cheese start to stick to the edges, stop and use a rubber spatula to spoon the cream cheese back into the mixture before continuing to process. Add the sugar, cream and flour and process for 2 to 3 minutes, or until the sugar has completely dissolved. By now, you should have a pale yellow, creamy batter with no lumps. Pour it into the prepared springform pan, taking care that no batter flows over the paper lining.
Bake the cheesecake on the middle shelf of the oven for 40 minutes, or until the top of the cheesecake is dark brown with slightly burnt edges. Don’t worry about the burnt patches on top. This is the result you want to create that rustic look, and the inside of your cheesecake will be deliciously soft and creamy.
Remove the pan from the oven and rest at room temperature until completely cool. You’ll notice that the cheesecake deflates a little while cooling down; this is normal. You can serve at room temperature, but it’s best enjoyed fridge cold. My tip is to place the cheesecake in the fridge for at least 1 hour before unmolding and serving to eager guests.