Basque Cheesecake

By RecipeTin Eats · 100 min

Ingredients

Instructions

1. Preheat the oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Scrunch two 40 cm sheets of baking paper in an X shape into a 20 cm springform pan, letting the excess fold over the rim.
2. Beat the cream cheese on medium speed for 2 minutes, scraping the sides, until smooth. Add the sugar and beat on low for 10 seconds.
3. Put about a quarter of the cream and all the flour in a medium bowl and whisk until smooth and paste-like. Slowly whisk in the rest of the cream, then the vanilla.
4. On low speed, slowly pour the cream mixture into the cream cheese, beating just until combined. Then slowly add the eggs and stop beating as soon as they are incorporated.
5. Pour the batter into the pan, bang the pan on the counter and pop any bubbles with a small sharp knife. Repeat 3 to 5 times.
6. Bake for 45 minutes, or up to 65 minutes, until the top is deep golden brown. The centre will still be wobbly. Watch closely during the last 15 minutes.
7. Cool in the pan on the counter for at least 2 hours, then refrigerate uncovered for at least 8 hours.
8. Release the sides, lift the cheesecake off the base, and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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