Basque Cheesecake
The famous Basque cheesecake, also known as "torta de queso" and "pie of dreams of the baker who is not so-so-fan of sweets". It is intense, has a very present cheese flavor, is burnt on top and is creamy. A great indulgence.
Preheat the oven to <temperature>210<unit>°C</unit></temperature>
Add <quantity>1.2<unit>kg</unit></quantity> of cream cheese to the bowl of a stand mixer
Add <quantity>375<unit>g</unit></quantity> of sugar
Beat with the whisk attachment on medium-low speed until combined
Add <quantity>5</quantity> eggs, one at at time, and whisk on low speed until combined
Add <quantity>450<unit>g</unit></quantity> of heavy cream slowly. Whisk until barely combined
Add <quantity>10<unit>g</unit></quantity> of cornstarch, <quantity>5<unit>g</unit></quantity> of salt, and <quantity>20<unit>g</unit></quantity> of all-purpose flour
Add <quantity>75<unit>g</unit></quantity> of finely shredded parmesan cheese
Split <quantity>1</quantity> vanilla bean down in its length and scrape out the seeds
Add the vanilla seeds to the bowl
Whisk by hand just enough to combine the ingredients
Transfer the mixture to a springform pan lined with parchment paper
Bake at <temperature>210<unit>°C</unit></temperature> for 40m until dark brown, inflated, but still slightly soft in the middle
Add <quantity>2<unit>l</unit></quantity> of milk to a large pot over medium heat
Bring to a boil
Turn off the heat. Add <quantity>½<unit>cup</unit></quantity> of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid
Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in
Let it slowly drain on its own
Remove the ricotta and reserve the whey
Add <quantity>1.2<unit>l</unit></quantity> of the whey to a pot over medium heat
Simmer until it is reduced to ¼
Add <quantity>350<unit>g</unit></quantity> of white sugar. Do not stir to avoid crystallization
Simmer over medium heat until it starts to foam and is golden brown
Add <quantity>175<unit>ml</unit></quantity> of heavy cream and stir with a whisk
Turn off the heat and add <quantity>100<unit>g</unit></quantity> of cold butter cut in cubes. Mix until it's completely melted. The whey caramel is ready
Cut a slice of the cheesecake and drizzle whey caramel to taste on top. The Basque cheesecake is ready. Enjoy!
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