Basque Cheesecake

Ingredients

For the recipe

• 600 g full-fat brick-style cream cheese, softened until easy to stir
• 200 g granulated white sugar
• 4 large eggs, approximately 200 g without shells, at room temperature
• 300 ml heavy cream or whipping cream with approximately 35-36% fat, at room temperature
• 20 g plain all-purpose flour, sifted
• 1 teaspoon vanilla extract (5 ml)
• 1/4 teaspoon fine salt
• 5 g unsalted butter, for lightly greasing the pan

Instructions

1. Heat the oven to 220°C / 425°F conventional, or 200°C / 390°F fan, with a rack in the centre. Use a round 20 cm / 8-inch cake pan or springform pan at least 7 cm / 3 inches deep. Lightly grease the inside with the measured butter.
2. Press two overlapping sheets of baking parchment into the pan so the base and sides are completely lined. Leave approximately 3 cm of paper above the rim to contain the rising batter. Creases are expected, but press large folds flat against the sides. Use parchment suitable for the oven temperature and keep the paper clear of heating elements. Put the lined pan on a rimmed baking tray.
3. Put the softened cream cheese and sugar in a large bowl. Beat on low speed for approximately 2 minutes, scraping the bowl several times, until smooth and free of visible cream cheese lumps. Mix gently to avoid whipping a large amount of air into the batter.
4. Crack the eggs into a separate bowl and check for shell fragments. Add them to the cream cheese mixture one at a time, mixing on low speed just until each egg is incorporated. Scrape the bottom and sides between additions.
5. In a separate small bowl, whisk the sifted flour with approximately 60 ml of the measured cream to make a smooth paste. Gradually whisk in the remaining cream, then add the vanilla and salt. This helps disperse the small amount of flour without dry lumps.
6. Pour the cream mixture into the cream cheese mixture in two additions. Mix on low speed until smooth, then scrape the bowl thoroughly and finish with a few gentle strokes of a spatula. The batter should be thick but pourable.
7. Pour the batter into the lined pan. Tap the pan gently on the work surface two or three times to release large air bubbles, then place the pan and its supporting tray on the centre oven rack.
8. Bake for approximately 45-55 minutes, beginning to check at 40 minutes. The top should become a deep golden to mahogany brown and the outer edges should look set. The central 5-7 cm should still wobble gently as one section when the pan is nudged, without looking liquid or sloshing.
9. Check the centre with a clean instant-read thermometer; it should reach at least 71°C / 160°F. If the top is already dark but the centre needs more cooking, cover loosely with foil and continue in short intervals. Avoid baking until the centre is completely rigid, as it continues to firm while cooling.
10. Move the pan to a cooling rack and leave the cheesecake inside it. The cake will settle and may develop a slightly sunken centre. Cool for approximately 60-90 minutes, then refrigerate it in the pan even if it remains a little warm. Do not leave it at room temperature for more than 2 hours.
11. Once the cake is no longer warm, cover the pan and refrigerate for at least 6 hours, preferably overnight. Keep the cheesecake in its pan during chilling so the soft centre is supported.
12. When thoroughly chilled, release the springform ring if using one. For a solid cake pan, loosen the parchment from the sides and lift carefully using the paper, supporting the base as you transfer the cheesecake to a serving plate. Peel the paper away from the sides.
13. Cut into 10 equal slices with a long knife dipped in hot water and wiped dry between cuts. Serve chilled, or let the portions being served stand for 15-20 minutes for a softer texture. Cover and return the remaining cake to the refrigerator.