Cherry Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart Polish cherries.
This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The Polish frozen cherries add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.
Ingredients:
- 250 g cream cheese, room temperature
- 120 g heavy cream, room temperature
- 2 eggs, room temperature
- 60 g sugar
- 20 g flour or corn starch
- 100g sour cherries + 50g for the topping
Instructions:
1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by lining the bottom with parchment paper.
2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.
3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.
4. Pour in the room temperature heavy cream, add flour and cherries, blend until smooth.
5. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.
6. Add the remaining cherries on top of the cake.
7. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.
8. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.
9 Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.
10. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve.
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