Once upon a time, on a culinary trip to the Basque region of Spain, chef Dave Beran stumbled upon a gem of a sweet. It was an amazing, heart-stopping, cannot-stop-eating cheesecake at a teeny, tiny pintxos place. As Dave put it, it was “a happy accident.” Now, this is not your typical cheesecake. It has only five ingredients, comes together in a food processor, and emerges from the oven jiggly and blackened. It is one of the best things you will ever taste and as Dave says, “it’s stupid simple.”
Yield: 10-12 Servings
Time: 10 minutes prep time; 22 minutes stove time, overnight rest uncovered in the refrigerator
1 1/2 cups sugar
10 large egg yolks
4 1/2 cups cream cheese, preferably Philadelphia brand, at room temperature
1 1/2 teaspoons kosher salt
1 1/2 cups creme fraiche
Preheat your oven to 475 degrees.
Spray a 9” springform cake pan with non-stick spray, and fully line the bottom with parchment paper.
Using a food processor, cream the sugar, egg yolks, cream cheese, and salt until smooth.
Add the creme fraiche and mix until the batter is fully incorporated.
Pour the batter into the prepared pan and bake for 22-24 minutes or until the top is caramelized, but the middle is still very loose and jiggly. When you move the cheesecake, it should have a wave effect.
Let the cheesecake come to room temperature on a cooling rack and then refrigerate uncovered overnight.
Bring to almost room temperature and serve in slices.
Recipe adapted from Dave Beran
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