Basque cheesecake
Preppy Kitchen · ♥ 19.7K likes · 851.4K views · 8 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Set the oven to 400 degrees with a rack between the middle and upper third.
Ingredients and oven setup
- cream cheese
Line a nine-inch springform pan with two pieces of parchment crossed over each other, pressed to the edges, the excess folded down; there is no crust.
Lining the springform pan
If the cream cheese is still firm, microwave it at half power in 10-second spurts until very soft.
Softening the cream cheese
- 200 g granulated sugar
- ¾ tsp kosher salt
- 2 tsp vanilla
- 4 whole eggs
Cream the cream cheese in a stand mixer with the paddle, then add the sugar, kosher salt and vanilla; mix on medium-low about three minutes until creamy, scraping down, without beating in air.
Add four room-temperature eggs one at a time on low, scraping the bowl at least halfway through; let it run until smooth.
Adding the eggs
- 2 tbsp all-purpose flour
Sift in two tablespoons of all-purpose flour with the mixer on low.
- 360 ml heavy cream
Drizzle in the heavy cream on low; mix up any unmixed bits from the bottom until incorporated.
Pour into the lined pan without scraping the beater; tap gently on a kitchen towel to release some bubbles.
Pouring and tapping out bubbles
Set on a lined baking sheet and bake at 400F about 45 minutes until golden and domed, pulling it out while not fully set.
Cool to room temperature, then refrigerate uncovered at least five hours and up to two days; remove the ring and peel off the paper.