Basque Cheesecake

Updated at: Tue, 26 Dec 2023 22:18:54 GMT

Step 1

Preheat oven to 400 F, position a rack in the middle with no rack above it (giving space for the cheesecake to rise). Line a 9-inch springform pan with two generous sheets of parchment paper, laid crosswise to each other, pleating sharply against the sides of the pan. Ideally the paper covers at least 2 inches up the sides of the pan.

Step 2

In a large 12-cup food processor, stand mixer, or mixing bowl with hand mixer, combine 32 oz cream cheese, 1-1/4 c sugar, and 1/2 c of the heavy cream until the mixture is very smooth and the sugar has dissolved, about 2 minutes.

Step 3

Crack 6 large eggs into a measuring cup and add to the mixture all at once, blending until smooth. Pour in the remaining 1-1/2 cups cream, plus 1 tsp vanilla and 1/2 tsp salt. Process until combined (30 to 60 seconds).

Step 4

Pour 1 cup of the mixture into the measuring cup. Whisk in 1/3 c of flour until smooth, then pour back into the main mixture. Blend until smooth, about 10-20 seconds.

Step 5

Pour batter into the prepared pan, jiggling to distribute evenly. Bake until deeply golden brown on top and still very jiggly in the center, about 60-65 min.

Step 6

Plack the cheesecake on a cooling rack for about an hour. It will fall dramatically as it cools. Then serve or refrigerate for later. Keeps well in the fridge for up to 5 days or in the freezer up to 3 months.

Step 7

To serve, release the outer piece of the pan and peel away the parchmenet. Slice into wedges, and serve with fresh berries.

1 liked

0 disliked

Delicious

Easy

Go-to

Moist