Basque Cheesecake

Serve with berries or a berry coulis.

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.

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.

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.

Keyword Cake