Description
This delectable treat is renowned for its rustic approach and the contrast it showcases between a beautifully caramelized top and lusciously smooth interior.
Ingredients
Scale
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven warms, prepare a 9-inch springform pan by lining it with parchment paper. Allow the parchment paper to overhang on the sides to facilitate easy removing of the cheesecake once it has set.
- In a large mixing bowl, combine cream cheese and granulated sugar. Beat them together using an electric mixer until the mixture achieves a smooth and creamy consistency. Incorporate eggs one at a time, ensuring thorough mixing after adding each egg to maintain a homogenous batter.
- Gently pour in the heavy cream, salt, and vanilla extract. Continue blending until the ingredients are fully integrated and the mixture is silky in texture.
- Now, sift the all-purpose flour into the batter to prevent any lumps. Blend until everything is thoroughly combined and smooth. This step is crucial for achieving that luscious, creamy texture characteristic of the Basque Cheesecake.
- Pour the prepared batter into your lined springform pan. Gently tap the pan on the countertop to eliminate any air bubbles. Place the pan in the oven and bake for 50 to 60 minutes. You’re aiming for a deeply golden top, with the center still having a slight jiggle to ensure ultimate creaminess.
- Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. Follow up by refrigerating it for at least 4 hours, or ideally overnight, to allow it to set properly before slicing.
Notes
Allow the cheesecake to rest in the fridge overnight before serving for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 280 mg
- Protein: 7 g