Basque Cheesecake

9 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 32 ounces cream cheese
• 1 cup superfine sugar (caster sugar in the UK)
• 6 large eggs
• ¼ cup all-purpose flour
• 1 cup heavy whipping cream
• ¼ teaspoon salt

Method

1. Preheat the oven to 425°F (220°C), or 200°C for a fan oven.
2. Cut two large pieces of parchment paper, each about 15 inches long. Crumple each piece into a ball, then unfold and smooth them out. Place the first piece in the pan, pressing it to fit snugly. Rotate and place the second piece across the first, forming a crisscross pattern. Adjust and crease the paper to fit the pan's shape.
3. In a large food processor, combine cream cheese with sugar and blend until combined (about 30 seconds).
4. Scrape the sides of the bowl with a spatula, and add the eggs, and blend again for 30 seconds.
5. Scrape the sides of the bowl with a spatula again, add heavy whipping cream, flour, and salt, and blend again for 1 full minute.
6. Pour the batter in the prepared pan, and tap it a couple of times on the counter to get rid of any bubbles (you can also remove them with a toothpick if desired).
7. Bake in the oven for 40-60 minutes. The time varies a lot depending on the oven, the cheesecake is done when it souffles up and jiggly in the center. The ideal internal temperature is 150-155°F (65-70C°).
8. Remove the pan from the oven, and allow to cool at room temperature for 2 hours. The cake can be served at room temperature or chilled (uncovered).