Basque Cheesecake
Serve with berries or a berry coulis.
Ingredients
Cheesecake
- 2 Lb. Cream Cheese
- 1 1/4 C. Sugar
- 5 Eggs
- 2 C. Heavy Cream
- 1/4 C. All Purpose Flour
- 1/4 tsp. Salt
- Splash of Vanilla
Easy Raspberry Coulis
- ½ C Sugar
- 3 Tb Water or Orange Juice
- 12 oz Frozen Raspberries Thawed
- 1 Tb Chambord Framboise or Grand Marnier Liqueur Optional
Instructions
Cheesecake
- Preheat oven to 425 degrees.
- Spray 10-inch spring form pan wit non stick spray and over line the pan with parchment paper.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the cream cheese for a minute on medium speed.
- Add sugar and continue mixing for 2 minutes, making sure to scrape the bottom and sides of the bowl half way through.
- Add vanilla and salt and mix for 30 more seconds.
- Removed bowl from mixer base.
- Sift flour into the bowl and fold in with a spatula.
- Pour into prepared pan.
- Bake for 45 minutes (Do not over bake. Over baking will make the cheesecake “curdle” and become grainy)
- Remove cake from the oven and allow to cool completely at room temperature before cutting and serving.
Raspberry Coulis
- Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
- Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
- Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
- Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
- Discard the seeds. Add the liqueur, if using and stir to combine.
- Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.
Notes
Cake can also be eaten cold from the refrigerator. Just cover the cake tightly with plastic wrap and place in the fridge over night.
Serve with berries or a berry coulis.
