I’m a sucker for cheap thrills. I probably would have written the 2016 Sia song myself- if I had the talent for writing. But sadly, I do not. I love making everything by myself at home because I really do not want to spent my salary on buying incredibly expensive things. It seems like the biggest waste in the world. This Basque Cheesecake has been popping up on my insagram feed for a year now- apparently this was the 2019 dessert of the year. It makes so much sense- it had to be. It’s beating things up and putting them together-leaving it in the oven for an hour and doing whatever you want to do. Easier than making cake (though, I think everything is easier than making cake. Maybe even calculus. Cake is hard.)
This is the perfect recipe for people who are starting to bake or are like me and don’t want to be anxious over anything sweet that goes inside the oven.
How to make Cream Cheese from scratch:
1 litre full cream milk (in Bangalore I use the orange Nandini full toned milk)
2 tablespoons white vinegar
In a saucepan, heat the milk in medium heat till the milk starts to simmer.
Reduce the heat and add in the vinegar. Start staring the mixture.
Stir constantly, till the mixture has separated. You’ll be able to see the curdled white cheese and the water (whey, I’ll write a recipe with what you can do with leftovers!).
Now take a large sieve, over a large bowl pour out the curd mixture on to it. Let is strain and cool.
Let it cool, then put a cloth on top and put this inside the fridge overnight.
Transfer the curd into a food processor and process it till it is creamy for 3-4 minutes. This shouldn’t be grainy at all. If it is, keep mixing.
Store it in the fridge for a week.
How to make heavy cream from scratch:
I ended up making my own heavy-cream. I didn’t have any at home and was too lazy to go outside.
Mix 2/3 cup of whole milk with 1/3 cup melted butter.
(adapted from here)
430g cream cheese, room temperature
100g granulated sugar
3 large eggs, room temp
270g heavy cream
60g cake flour
1 tsp vanilla extract
1 tsp lemon juice (optional)
Preheat your oven at 200C
Line 8” circle cake tin with 2 layers of baking paper, leave them overhanging because this cheesecake is going to expand.
Beat sugar and cream cheese together on medium until smooth with a electric beater
Keep adding eggs one at a time and beat on medium
Add the vanilla
Now take a small bowl add in a little of the heavy cream and add in a little of the flour. Keep adding it a little by little and mix till it is smooth. Make sure there are no lumps.
Slowly pour the mixture of your small bowl into the cheese mixture. Combine it together with a ladle or spoon.
Now pour in the mixture into your tin and bake for 35-40 minutes till it is amber on the top.
When you take it out there should be a jiggle from the middle.
Let it cool in the tin completely at room temperature, the cheesecake will deflate.