Hello and welcome back!
I am so excited to share another post in “Cooking with…” series. Not only it is the best cheesecake ever, but this time I can also provide you with a link to its recipe.
My husband came across this video (Kitchen and Craft: Basque Cheesecake) on Youtube – thank you, Youtube algorithms! It looked so unique, so easy, so delicious – and it turned out to be all those things, and more. Its author – Tim Bereika – has a beautiful website and YouTube channel (both linked at the end).
Why I love this recipe:
It is reliable. I’ve made it at least 10 times by now and it turned out perfect each time. It has no flour or crust which makes it light, decadent, and unbelievably creamy. And while we’re on the subject of flavor – subtle notes of orange and almond take it to the next level. Amazing.
It is also very easy to make: hands-on time is minimal. Three longest steps are done without you even being in the kitchen: bringing the cream cheese to room temperature, baking, and cooling/chilling in the fridge overnight. And as an added bonus – you don’t have to worry about it cracking in the oven. If it does, it will look even more unique and wonderful. In a way, this cheesecake ruined all other cheesecakes for me. I might sound a little too dramatic but it is that good.
I’ve made this cheesecake to give someone as a gift, to serve after a dinner party, and just because. Every time I take a bite I can’t help but smile at how good it is.
Where to find it:
The only thing I have to add is that I highly recommend sticking with Philadelphia cream cheese. I tried a grocery store brand and it seemed a little more watery.
I sincerely hope you give it a try! Cheesecake can seem intimidating but this recipe is so easy and so rewarding.