It's been a cheesecake-y kind of week: Regular and Basque

[marilynfl]

My neighbor hasn't been feeling well and I know her favorite dessert is cheesecake, so I wanted to try this recipe that bakes at a low temperature without a water bath. It worked perfectly. Neighbor got the missing wedge topped with cherry pie filling and the rest went to the library with the topping in a separate container.

The Best Cheesecake Recipe

Today I'm so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required! Includes VIDEO.

sugarspunrun.com

Then, because I tasted Basque cheesecake in London and thought it was VERY DENSE...like it should have it own atomic weight, I decided to try ATK's mini version. Now, mini as in 6" springform...not mini as in calories, because this sucker still has a pound of cream cheese, 4 eggs, 1 cup of sugar and 1/2 C heavy cream...plus, you know, some flour.

Since you use a food processor and beat the eggs for over 2 minutes, it's gonna souffle...and souffle it did.


Then it's gonna collapsed, just like the Spanish diva it is.


You typically read a Basque cheesecake is topped with a caramelized exterior. Having used a boatload of sugar prepping/teaching the caramel class at the library, I would lay my sticky little hand on The Cake Bible and testify THAT top is NOT CARAMELIZED. That top is simply burnt eggy sugar.

I even took this out 10 minutes before the total baking time. The cake IS creamy at the very center...to the point where it won't hold a shape. And you are meant to serve it warm or room temperature.

I trimmed off the burnt "caramelized" top and then had to fight the darn thing to lift it off the parchment wrapping.



Here is ATK's mini Basque Cheesecake if you would like it. You can even bake it in an air fryer. Just bake it lower in the oven, and watch carefully. It should NOT be this burnt.

 

[mariadnoca]

That Basque cheesecake looks like it put up a fight. I hate it when that happens. It’s like your oven suddenly pulls a trick on you. Everything was going fine till then.

My favorite basic cheesecake recipe is still Pat in NorCal’s light and creamy cheesecake. It’s baked without a water bath and as the name implies is a creamy cheesecake versus the dryer New York style. I couldn’t find it as an individual post to link to so I just reprinted it. it probably goes back as far as Gail’s, I think I’ve had it that long.

Pat’s Light and Creamy Cheesecake

Servings: 1 - 9 or 10” springform pan
Ingredients

• • 3 8-oz. packages cream cheese (I often use light cream cheese)
  • 2 cups sour cream (I often use light sour cream)
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cube butter
  • 1/4 cup sugar
  • 24 graham crackers, crushed
  • Topping:
  • 1 cup sour cream (I often use light sour cream)
  • 1/3 cup sugar
  • 1 tsp vanilla

Steps

1. • Beat first five filling ingredients until very creamy. In separate bowl, mix butter, sugar, graham crackers and pat lightly into bottom of an ungreased 9" or 10" (I prefer 10") springform pan (not necessary to go up the sides of pan with the mixture). Pour filling onto crust. Bake at 350-degrees about 35-40 minutes or until center is fairly set but only slightly jiggly, sometimes it takes a little longer (like about 10 minutes).
   • For topping, combine sour cream, sugar and vanilla and spread on cheesecake after it has cooled at least 25-30 minutes. Then refrigerate cheesecake. If desired, at serving time you may garnish the top of the sliced cheesecake or alongside on the dessert plate with a few fresh strawberries, blueberries, or raspberries. Note: This cheesecake does not have to be refrigerated overnight. Can be served after being chilled as little as 3 or 4 hours.

Notes

• • Pat’s notes: Easy, delicious and never fails to please. Lovely served plain or garnished with fresh berries.