Breakfast Sunday 19 February 2023
Coffee now, later ham, potatoes onion scramble.
= new reply since forum marked as read
water so far, possibly nothing else. I made a Basque cheesecake last night, so we all know what husband had for breakfast. 
And it doesn't need toppings since it caramelizes while baking, taking on a really rich flavor. Especially dense, delicious and decadent if served chilled.
I don't have a photo from the one I made last night, but IIRC, this one was from the first time I ever made it. It's supposed to look raggedy on the edges because of the way the parchment paper is used. Also, this is thicker than the one from the recipe bc I only have a 9" springform pan, rather than the 10" called for in the recipe. No one's complaining. 
That caramelizing would be better than any topping. Wow. I am so impressed.
It's one of the stupid easiest things I think I've ever made, yet it tastes like someone absolutely labored over it. I used my stand mixer with paddle attachment, but no reason why it couldn't be very easily accomplished with an electric hand mixer.
1.5 cups granulated sugar
2 lbs. (4-8oz bars) cream cheese, softened/room temp
6 large eggs
2 c. (16 oz.) heavy whipping cream
1 t. kosher salt
1 t. vanilla extract
1/3 c. AP flour
Preheat oven to 400F with rack in middle position. Line 10" springform pan with two sheets of parchment paper so they run up the sides by 2", to do this, they will have to be pleated and it doesn't have to be neatly. (This is important as this is a pseudo-souffle that rises quite a bit over the pan and then collapses as it cools. I don't butter the inside of the pan, tho. It's not necessary with the parchment paper.)
Beat sugar and cream cheese together until smooth and sugar completely dissolved. Add eggs one at the time, beating well after each addition. Beat in the whipping cream, salt and vanilla. Sift the flour over the top of the mixture and beat well until batter completely smooth. Pour into springform pan, placed on a cookie sheet and into oven. (NO water bath.) Bake for 60-65 mins until edges are set and nicely browned, but the center is still very jiggly.
That last part is always a cliff-hanger for me since I have to bake it longer in the 9" for the center to completely set. I'm always asking myself, "How jiggly can this be and still be done?" But, I just keep an eye on it, usually baking it for an additional 10-15", and it works out.
Here's the link to the video:
Recipe here:
https://www.bonappetit.com/recipe/basque-burnt-cheesecake
They recommend serving at room temp, I don't. It's like a totally different dessert once chilled.
It was funny the other day, when I looked up this recipe again, a message popped up that I was "running out of free recipes" (not sure why since I almost never look at their site anymore since the whole diversity shake-up there), so I just brought it up on my phone and did screen caps of the ingredients and instructions, saving them on my phone. Even tho it's easy, I'm not always as clear headed as I used to be.
