Basque Cheesecake
DessertsCakesBakery
Ingredients
- Unsalted butter (for pan)
- 2 pounds (4 blocks!) cream cheese, room temperature
- 1 1/2 cups sugar
- 6 large eggs, room temperature
- 2 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
Directions
- Preheat the oven to 400 degrees F.
- Prepare a 9 inch springform pan by buttering the inside of the pan.
- Then layer two sheets of parchment paper onto each other so that the long sides cover different parts of the pan.
- Place this pan on a rimmed baking sheet and set aside.
- Beat 2 lb. cream cheese and 1 1/2 cups sugar in a stand mixer fitted with a paddle attachment on medium- low speed.
- Do this until everything is very smooth and no lumps remain, around 2 minutes.
- Then scrape the sides and bottom of the bowl with a spatula.
- Increase the speed to medium and add 6 eggs one at a time.
- Make sure the egg is fully incorporated before each addition, around 15 seconds.
- Then scrape the bottom and sides with a spatula once again.
- Reduce the mixer to med-low and add 2 cups heavy cream, 1 tsp salt, and 1 tsp vanilla extract to the bowl.
- Beat until combined, around 30 seconds.
- Stop the mixer.
- Sift in 1/3 cup flour using a sieve.
- Beat on low until incorporated, around 15 seconds.
- Scrape the sides of the bowl once again and beat the batter again until it is smooth and silky, around 10 seconds.
- Pour the batter into the prepared pan and transfer to the oven.
- Bake for around an hour until the cheesecake turns deep golden-brown while still being jiggly in the center.
- I like to rotate the pan around the 40 minute mark since my oven tends to be hotter on one side.
- Let the cheesecake cool down.
- It will fall and deflate a lot.
- Un-mold and let it cool completely.
- This cheesecake is delicious at room temperature but also delicious cold.
- Make sure to refrigerate any leftovers, if there are any!