burnt basque cheesecake
notes
i was taught this one by my friend xochi who cooked it for lamb and i. it's crustless and has kind of a 'burnt marshmallow' top intentionally to both flavor and firm it. you need an oven-safe base to cook it in. we used a japanese nabe dish as the pot, and it came out awesome.
ingredients
Cream Cheese :24 ounces (four of the 8 ounce Philadelphia brand ones)
Sugar :1 cup.
Whipping Cream :1 ¼ Cup
Flour :¼ Cup
Eggs :¾ Cups (About four or five eggs)
Vanilla Extract :1 teaspoon.
Baking Parchment. :Enough to line your baking dish with two big squares.
instructions
1 . Go ahead and pre-heat your oven to 425°F.
2 . Line your oven-safe baking vessel with parchment paper. Use two rotated, overlapping squares to get kind of a star-shaped pattern going on so it's got coverage on all its sides.
3 . Soften and whisk your cream cheese until it's smooth.
4 . Fold in your sugar. Whisk it gently, just enough to thoroughly combine everything.
5 . Take ¼ cup of your whipping cream and combine it with your flour. You should have a yucky paste. Add the remaining cream and your vanilla to the paste, and whisk it until it's distributed evenly.
6 . Whisking slowly, combine your creamed-up flour into your cream cheese bowl.
7 . Add your eggs to the mixing bowl while stirring gently. You don't want there to be bubbles in the batter, so be gentle with it.
8 . Pour your gloop into the parchment-lined oven-safe container. Let it settle and pop any bubbles that appear. Smooth it out with a knife if you need to so that the top is even.
9 . Bake it! Give it 45 minutes or so. Check on it intermittently, especially for the last fifteen minutes or so. It can take up to an hour sometimes, but you want it to be dark gold on the sides. The middle will puff up souffle-style and stay gloopy. That's fine.
10 . Cool your cheesecake for two hours, and then move it into the fridge overnight. Then lift it out from its serving dish by the parchment, peel, and slice it. It should look kind of like it'd heal 80HP in an RPGmaker game.