Even when taking Zepbound and I have very little appetite, I do not need a whole cheesecake in my refrigerator. I like small desserts we can enjoy when having friends for supper and dessert after golf that leave almost no leftovers. I know my Kryptonite!
This cake is wonderful, uses a few simple ingredients, it is easy to make, makes a small cake that is quite delicious! The Basque style has the very dark almost burnt top that adds so much flavor but the center is still creamy and smooth. Make a simmered fresh raspberry sauce to serve in a puddle under each slice.
The original recipe was in grams so I went with it as I have a kitchen scale that uses both US and gram/ml measurements but I have added equivalents if you do not.
450g softened cream cheese - use 2 eight ounce packages of Philadelphia or Tillimook brand
70g confectioners' sugar - about 1/2 cup
10g cornstarch - 4 teaspoons
3 large eggs
1 large egg yolk
100g heavy cream - about 1/2 cup
1 teaspoon vanilla bean paste or good vanilla
Preheat oven to 425°F(220°C) and line a loaf pan with parchment paper. Spray pan with Pam and cut one strip parchment for lengthwise and a wide strip to fit crosswise.
Using hand mixer, beat the cream cheese. powdered sugar and cornstarch until very smooth. Add eggs and yolk, one at a time beating between additions. Blend in heavy cream and vanilla. Pour batter into the pan.
Bake until puffed and top of cake is dark in color, but center still has a bit of jiggle, 20 to 25 minutes. Let the cheesecake cool at room temperature. Chill overnight. Unmold, remove paper and slice.
