NAM PRIK PAO Basque Cheesecake with Spicy Nam Prik Pao Caramel

Pink Salt’s Nam Prik Pao This easy, spicy caramel is perfect for drizzling over Basque cheesecake or even ice cream. The rice flour gives the cake a beautiful aroma but doesn’t darken as much as a typical Basque cheesecake. The key is to ensure all the components are at room temperature. It’s great to make in advance."

Nam Prik Pao Caramel

An unexpected fusion of Thai heat and creamy indulgence.

Prep Time 15mins | Cook Time 50 mins | Cool 5 hours
Makes 10-12 servings

Ingredients

• 1/2 cup sugar
  
• 1/4 cup heavy cream
  
• 3 Tbsp butter
  
• 2tbsp of nam prik pao

1. On medium heat, simmer the sugar until it turns brown, stirring constantly for about 6 minutes. Be careful not to burn it.
2. Add the butter and stir until melted. Slowly add the cream, continuing to stir constantly, and then mix in the Nam Prik Pao.
3. Drizzle over the cheesecake with strawberries. Whipped cream is a nice addition if you have any extra.

• 1/3 cup rice flour
  
• 2 cups whipping cream, room temp
  
• 24 oz cream cheese, room temp.
  
• 1 cup granulated sugar
  
• 5 eggs, whisked
  
• 1 tsp vanilla extract

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends above the sides of the pan by at least 2 inches to accommodate the cheesecake rising.
2. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat th cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes. Scrape down the side of the bowl as needed to avoid lumps.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Incorporate the Cream: Pour in the heavy cream, vanilla extract, an salt. Mix until smooth
5. Sift in the Flour: Sift the flour over the batter and mix it in until fully combined and smooth.
6. Pour & Bake: Pour the cheesecake batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply browned and burnt, but the center is still slightly jiggly when you shake the pan. The burnt top is a signature feature of the Basque cheesecake.
7. Cool: Remove the cheesecake from the oven and let it cool completely in the pan. As it cools, it will collapse slightly and the center will firm up.
8. Chill: For the best texture, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
9. Serve: Remove the cheesecake from the pan, slice, and enjoy! Serv with Nam Prik Pao Caramel. .