Holiday Basque Cheesecake

Recipe by: @eatslucywang

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Get out your favorite apron & spatula because we're gonna get baking!

Ingredients

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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

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!

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