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Basque Cheesecake

Servings: 10

Equipment

  • 9" springform pan or cake pan (note: a 10" pan can also be used, but ingredient quantities should be increased by 25% in this case)
  • parchment paper (for the rustic presentation)

Ingredients

  • 24 oz cream cheese
  • 1 ⅓ cup sugar (granulated) (260g)
  • pinch of salt
  • 4 large eggs
  • 1 ½ cups heavy cream (360ml)
  • ⅓ cup flour (all-purpose) (24g)

Instructions

  • Preheat oven to 400F (200C).
  • Mix the cream cheese, sugar, and salt until reaching an even consistency.
  • Add eggs one at a time to the mixture, mixing in between additions until batter becomes evenly mixed.
  • Add the heavy cream and mix until incorporated.
  • Add the flour and mix until incorporated. (Sifting in the flour can reduce lumps)
  • Prepare the 9" springform pan using parchment paper. Add the batter, and bake for 55 minutes. The top of the cheesecake should have a dark brown color and the interior will not be completely firm.
  • Allow the cheesecake to cool for at least 30-60 minutes before serving. Refrigerating the cheesecake for 2 hours or overnight can allow it to become more firm, but this step can be skipped if you are short on time.