Basque Cheesecake

 

Creamy, probably the best cheesecake I've eaten recently. Also, probably the easiest to make, and the most provocative looking cheesecake with it's burnt top. It was actually it's burnt top that caught my eye in the 2020 July Food and Wine, our family tends to like the burnt bits :). I decided to translate it to real measurements, but I'll share the cups and spoons, too, if that's what you prefer.

Ingredient

1 kg (36 Oz) cream cheese

300 g sugar (1 2/3 cup)  

6 large eggs

1 egg yolk

450 ml (2 cups)  heavy whipping cream

50 g (3 tbsp) flour

1 tbsp vanilla extract

Serving

some sour berry or sour cherry fruit compote.

Preheat the oven to 230C (450F). Line a 10" springform pan with 2 piece of parchment paper to overlap at the bottom, and overhang by about 5 cm (2").

In a mixing bowl combine well cream cheese and sugar until creamy using the paddle attachment.

Start slowly, and increase the speed, beating it for about 5 minutes.

Whisk together the heavy cream and the flower in a medium bowl, and slowly incorporate it into the cream cheese mixture.

Add the eggs + egg yolk one at a time, beating them in at medium speed until well combined.

Add the vanilla on low speed until well blended.

Pour the mixture into the springform.

Bake for 30-35 minutes, until the top is dark brown and the middle is still very wobbly.

 

Remove from the oven and let it chill on the counter for 3 hours (some residual cooking will happen from the heat), and in the fridge for another 4.

I recorded it with the wobble wobble :D, just for fun.

Before serving remove from the fridge and let it sit at room temperature for about 30 min.

Enjoy!

Dallaspulla

Hubby's favorite. And not only.

Ingredients (makes ~18 buns)
pullataikina, bun dough

Filling (version 1)
150 g butter

200 g vanilla cream cheese (a bit different than the Finnish vaniljarahka, but better than nothing)

1 bag organic vanilla pudding powder (prepared with 1/3rd of the suggested amount of milk)
1.5 dl milk
0,5 dl maple syrup (was too sweet for my liking, so I don't add it, but up to you)
1 vanilla bean seeds or vanilla extract
 

Brushing:

1 egg

Prepare the vanilla pudding with 1/3rd of the suggested amount of milk, adding the vanilla bean seeds. For home made vanilla pudding I will post a recipe soon, but this is how I shortened the work this time.
Prepare the bun dough. While it's rising prepare the filling.
Melt the butter and add all ingredients including the cooked pudding, cream cheese, and maple syrup if you choose to add. Let it cool until the butter firms again, stirring occasionally to prevent forming a skin.
Prepare a tray covered with parchment paper and preheat the oven to 225 C, 435 F.
Roll out the dough into a rectangle (~35x25), about 0.4 mm thick. Spread 2/3rds of the cream on top, and form a firm roll.
Cut about 2 cm thick peaces and place them on the tray.

Let them rise for additional 15-20 min, then brush them with the egg.
Divide the remaining cream on top of each bun and bake at 225 C (435 F) for ~15 min, until golden brown.
Enjoy while fresh!