Holiday Basque Cheesecake
Get out your favorite apron & spatula because we're gonna get baking!
Make This Recipe
Ingredients
1x 8oz cream cheese
1x cup sugar
3 Large Eggland's Best Eggs
1x 8z heavy whipping cream
1tsp vanilla extract
2tbsp flour
3/4 cup cool whip
1/4 cup crushed peppermint candy
Preparation
- Take out 1 block of cream cheese, 3 whole eggs, 1 cup of heavy whipping cream - set it out a few hours beforehand so that it's all room temp and ready to be mixed
- In a standing mixer or hand mixer, mix 8oz of cream cheese until smooth
- Add in 1 cup of sugar and mix again until smooth
- Then add in 1 egg at a time and mix until smooth, you might need to use the spatula a few times to scrape the sides to get an even texture
- Add 1 tsp of vanilla extract (choose a good one! not the imitation)
- Finally add in 1 cup of heavy whipping cream and mix again until smooth
- Get your handy dandy spatula out and sift 2 tbsp of all purpose flour into the cake mix, and FOLD - it helps to tilt the mixing bowl as you fold
- Place a large parchment sheet and place over a 6x3 cake mold, feel free to crinkle the papers, it gives the cake the rustic look as it should
- Pour cake mix over a strainer (this will make a HUGE difference in the finished texture) - so that it's creamy and smooth
- Bake at 425 degrees F for 35 if you use a dark colored mold, or 45min if you use a light colored mold until the top looks burnt & cracked
- Leave it to cool in room temp (2-4hours depending on where you are) and then chill for a minimum of 6 hours in the fridge before serving
- Add cool whip & crushed peppermint candies for the perfect slice with a side of hot coco - happy holidays!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 slice |
---|---|
Calories | 833 |
Fat | 66.7g |
Saturated Fat | 33g |
Cholesterol | 333mg |
Sodium | 666.7mg |
Carbohydrates | 60.17g |
Dietary Fiber | .17g |
Protein | 16.7g |