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Basque Cheesecake

Course Dessert
Cuisine Spanish
Keyword Baking, Cheesecake, Dessert, Spanish
Servings 12 Servings

Ingredients

  • 2 pounds (four 4-ounce packages) cream cheese, at room temperature
  • 1¾ cups granulated sugar
  • 6 large eggs
  • 2 cups heavy whipping cream
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoons salt

Instructions

  1. Preheat oven to 400°F and set aside a parchment lined 9-inch springform pan. Make sure the parchment paper extends at least 3 inches past the rim of the pan. Tip: to help the parchment paper lay flat, crumple it up first and then smooth it out. This allows the paper to be more pliable and more likely to hold its shape in the pan.

  2. In a large bowl, beat cream cheese and sugar until smooth over medium speed. Add eggs, one at a time, mixing well after each addition. Add heavy cream, all-purpose flour, vanilla, and salt. Mix until thoroughly combined.
  3. Pour filling over prepared pan and bake until puffed and deeply golden brown, about 45 to 55 minutes. The center will seem jiggly and undercooked but will set up as it cools. Remove from oven and cool to room temperature.
  4. Serve at room temperature or cold.