Basque Style Cheesecake

Item No. REC13126
undefined out of 5 Customer Rating
author image
By Ninja Test Kitchen
  • Contains Wheat
  • Contains Dairy
  • Contains Eggs
Prepared with
Sale
Ninja Woodfire™ 8-in-1 Outdoor Oven
Model: OO101
$299.99 Price reduced from $399.99 to
Preheat Time
10m
Total Time
1h 20m
Medium
10
Need help choosing a model?
See which is best for you. Compare models

Ingredients

  • 32 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 2 cups heavy cream
  • 1/3 cup cake flour
  • 1/2 teaspoon baking powder

Toppings (optional)

  • Fresh fruit
  • Chocolate sauce
  • Whipped cream

Utensils needed

  • 8-inch Cake Pan
  • Parchment Paper
  • Stand Mixer

Instructions

Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Cover the bottom and sides of a Ninja Multipurpose pan or an 8-inch round cake pan with parchment paper. Be sure the parchment paper extends past the edges of the pan; this will help remove the cheesecake from the pan.  

Step 2
Turn dial to select BAKE, set temperature to 400°F, and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).

Step 3
In a stand mixer fitted with the paddle attachment, mix cream cheese, brown sugar, and salt on high until sugar is dissolved and mixture is light and fluffy, about 10 minutes. If necessary, scrape the sides down throughout mixing.

Step 4
Switch the paddle attachment for the whisk attachment and reduce speed to medium. Add eggs one by one, scraping down the sides after each egg is added. Slowly pour in heavy cream and whisk on high for 30 seconds until fully combined. Remove the bowl from the mixer and sift in the flour and baking powder, then gently combine with a rubber spatula. Transfer the mixture into the prepared cake pan.

Step 5
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the cake pan on the stone. Close door and bake until the cheesecake looks burnt but jiggly in the center, about 50 to 60 minutes.

Step 6
When cooking is complete, open door and remove pan from oven. Let cheesecake cool completely, then refrigerate for at least 1 hour. Using the excess parchment paper, lift the cake out of the pan. Serve as is or garnish with desired toppings.