D had been asking for Cheesecake. However, he was very specific about what he wanted. He didn’t want the ones with the base. After some search, he zeroed in on the Basque burnt cheesecake by Bonappetit. The cheesecake was supposed to be baked till it had a burnt look. But the electricity went off just short of the stipulated time. Luck was on my side I guess. The cheesecake was cooked through but didn’t have the burnt look. Both the boys loved it so much that they asked me to prepare this again the very next week.
As expected, the request came for the cheesecake the next week. D’s only condition this time, was not to wait for the burnt look. As Cream Cheese wasn’t in stock, I made it at home. For Cream cheese recipe, click here. As I was using homemade cream cheese, I was a bit worried whether it would work. My joy knew no bounds, when I saw the cheesecake literally rising up to the occasion 🙂
Even though the cheesecake rises well, once off the oven, it sinks. Do not worry. That’s how it should be. Once chilled, the sweetness of the cake is just right. You may cook for longer time if you wish to get the burnt look.
- 450 gms Cream cheese
- 3/4 cup Sugar
- 3 Eggs
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla essence
- 1 cup Heavy cream
- 2-1/2 tablespoons All purpose flour
- Preheat oven at 200C/400 F. Line an 8" spring form pan with parchment paper
- Take cream cheese in a bowl
- Add sugar
- Beat till you get a smooth, creamy texture.
- Add 3 eggs, one at a time, and mix well, scraping the sides in between.
- Add salt and vanilla essence and mix well
- Add cream and mix well
- Add flour and mix well to form a smooth and lump-free batter
- Pour into the prepared pan.
- Bake for 60-65 minutes or till it achieves the colour of your choice.
- Let cool completely.
- Chill for a couple of hours before serving.