basque cheesecake.

Ingredients:

  • 700g full fat cream cheese.

  • 200g fresh khoya./marscapone.

  • 300g white sugar

  • 5 eggs, +2 yolks, room temperature.

  • 7g salt.

  • 350g 35% heavy cream.

  • 1 tsp vanilla extract.

  • 2 tbsp sherry.

  • 3 green cardamom pods.

  • 30g all-purpose flour.

  • 20g cornstarch.

Equipment:

  • 9” springform pan.

  • baking tray.

Yield:

Execution:

  1. khoya, this is optional; you can also just use marscapone.

  • Bring the milk to a boil in a wide pot over medium heat.

  • Once it boils, reduce to a simmer and cook over medium-low for 2-3 hours, stirring every 4-5 minutes. Make sure to constantly scrape the sides and bottom of the pan so nothing burns.

  • The temperature of the milk should remain at 80-90°C.

  • Once it curdles and starts to thicken, add ghee.

  • Continue to stir until it forms a grainy, sticky, pliable, playdo-like mass.

  • Remove the khoya from the heat and let rest for 2-3 minutes or until warm.

  • Place the warm khoya onto a flat surface, using the palm of your hands, working in small portions, smear and grind the khoya against your work surface, repeat this until the khoya is perfectly smooth, without grains. This will result in a softer, more aesthetically pleasing mouthfeel in the end product.

  • Knead until the texture is consistent and smooth, this should only take a couple minutes.

  1. mix, bake.

  • Preheat an oven to 450°F.

  • Grease a springform cake pan with butter or spray oil.

  • Press a square of parchment slightly bigger than the pan against the sides and bottom. Repeat with another square diagonally so you have a star of David-type thing.

  • Add the khoya and cream cheese to a bowl and whisk until smooth and homogenous. Or use a stand mixer.

  • Once smooth, add the sugar in batches, about 1/4 of the full amount at a time.

  • Continue to mix until the sugar is dissolved.

  • Add the eggs, one at a time, waiting to add the next until each egg is completely homogenous, repeat with the yolks.

  • Add the heavy cream, vanilla and sherry, mix until incorporated and smooth.

  • Sift in the flour and mix until combined.

  • Pour the batter into the cake pan.

  • Place the cakepan onto a baking sheet and place into the oven for 30-40 minutes, rotating the pan 180° halfway through.

  • To tell if it’s done; give the sheet tray that its resting on a quick shake, if it gently jiggles and waves in the centre, it is done

  • Allow the cake to rest for 4 hours before slicing, it should be room temperature.