baby basque cheesecake
running fuel, August 2023
adapted from here to use the entire block of cream cheese, and skipped the matcha (this time)
ingredients
250g (1 block) cream cheese, room temperature
63g caster sugar
1 egg
1 tsp vanilla paste
150mL cream
11g plain flour
method
preheat oven to 200°C
prepare a 6 inch round cake tin with baking paper (ensuring the edges of the baking paper stand at least 4 inches high)
in a medium bowl, beat the cream cheese (250g) until smooth (about 1 minute with a hand mixer)
add the sugar (63g) and vanilla (1 tsp) and beat until the sugar has dissolved (about 2 minutes)
add the egg (1) and mix until the mixture is homogenous
pour in the cream (150mL) and mix through
sift over the flour (11g) and fold to combine
pour into prepared cake tin and bake for 25 minutes on a high oven rack until the top is browned and the middle is jiggly
cool to room temperature, then refrigerate completely before serving for best texture
variations
espresso: add 1 tsp instant coffee to half the cheesecake batter and mix until thoroughly combined. pour into the prepared tin, then pour the plain batter on top and bake as written
lemon: infuse the zest of one lemon into the cream overnight, straining before adding to the batter
christmas spice: infuse the zest of one orange, a cinnamon stick, cardamom, cloves, and ginger in the cream overnight, straining before adding to the batter