Basque Cheesecake
Basque Cheesecake
Ingredients
- 3 blocks (250 g each) cream cheese, softened
- 1 ⅓ cups (280 g) sugar
- 1 tsp (5 ml) vanilla
- 6 eggs, at room temperature
- 1 ½ cups (375 ml) 35% whipping cream
- 4 tsp unbleached all-purpose flour
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter the bottom and sides of an 8-inch (20 cm) springform pan. Line the pan with a 16-inch (40 cm) square of parchment paper, letting it rise above the edge of the pan (see note).
- In a large bowl, whisk the cream cheese, sugar and vanilla with an electric mixer just until the sugar has dissolved and the mixture is very smooth (a stand mixer will facilitate this task). Add the eggs one at a time while whisking on low speed to avoid adding too much air into the mixture.
- With the machine still running on low speed, add the cream. Sift the flour into the bowl and mix to combine. Spread the mixture out in the prepared pan.
- Bake for 40 to 45 minutes or until nicely golden. If needed, increase the oven temperature to 450°F (230°C) and cook for an addition 3 to 4 minutes (see note). The cake will still be wobbly at the centre. Let cool for 2 hours. Cover and refrigerate until completely chilled, about 6 hours.
Basque Cheesecake