Yuzu Basque Cheesecake with Vanilla Sugar
Yuzu Basque Cheesecake with Vanilla Sugar
A Basque cheesecake is a special thing. Unlike a typical cheesecake, it is crust-less, and is intentionally burnt on the outside, with an irresistibly creamy center. While there are few greater joys than a classic cheesecake, this updated version features fragrant Yuzu Zest, and a sprinkling of Vanilla Sugar, for a springtime twist. Yuzu is a citrus fruit, with a flavor similar to lemon, grapefruit, and mandarin oranges. Needless to say, it’s a complex flavor that packs a punch! Serve on its own, or with a simple whipped cream.
Ingredients
- 32 ounces cream cheese, at room temperature
- 1 ½ cups granulated sugar
-
1 1/2 teaspoons Oaktown Spice Shop Yuzu Zest
- 2 cups heavy whipping cream
- 3 tablespoons all purpose flour
- 5 large eggs
- 1 large egg yolk
-
3 tablespoons Oaktown Spice Shop Vanilla Sugar
Directions
- Preheat oven to 450°F. Line a 10-inch springform pan with two pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit snugly in pan. Leave at least 2-inches of overhang around all the edges. Set aside.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, combine the cream cheese, sugar, and yuzu zest until smooth and creamy, about 4 to 6 minutes, scraping the sides of the bowl, as needed.
- In a separate bowl, whisk the heavy cream and flour until smooth. Add to the cream cheese mixture, mixing on low until incorporated.
- Add the eggs and egg yolk, one at a time, beating between each addition.
- Transfer the batter to the prepared pan and top with the vanilla sugar.
- Bake until the top is a dark brown, and the center is still jiggly, about 35 to 40 minutes. Transfer to a wire rack to cool to room temperature. Chill uncovered for at least 4 hours before serving.
