Basque Cheesecake

Ingredients

• 32 ounces Philadelphia cream cheese (full fat, 4 packages, room temperature)
• 8 ounces mascarpone cheese (room temperature)
• 1 1/2 cups granulated sugar
• 8 large eggs (room temperature)
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon fine sea salt
• lemon zest (from 1 lemon, finely grated)

Instructions

1. 1

   Adjust the oven rack to the middle position. Preheat the oven to 450°F.

2. 2

   Fully line a 9-inch springform pan with parchment paper, you will need to pieces of paper to overlap and leaving at least 2 inches of parchment overhanging the rim of the pan. Set aside.

3. 3

   To the bowl of your stand mixer, add the cream cheese, mascarpone cheese and granulated sugar. Using the paddle attachment, mix on medium speed until smooth and creamy and there are no more lumps of cheese, scraping the sides of the bowl as needed. Should take about 5 minutes.

4. 4

   With the mixer still running on low, add eggs one at a time, mixing for at least 10 seconds before adding the next egg. Scrape the sides of the bowl if needed.

5. 5

   Add the remaining ingredients, heavy cream, flour, vanilla extract, salt and lemon zest. Continue mixing on medium until fully incorporated, another minute or so.

6. 6

   Pour the cake batter into the prepared pan up to about 1½ inches from the top.

7. 7

   Transfer the pan to the oven and bake for 30 minutes until the surface is light brown.

8. 8

   Increase the oven temperature to 500°F and continue baking for another 20-25 minutes until the surface is dark chocolate brown, but still a bit wobbly on the inside. The cheesecake will be done when the center of the cake registers between 150°F and 155°F on an instant-read thermometer.

9. 9

   Let the cheesecake cool completely at room temperature for at least 4 hours before unmolding. Peel the parchment paper gently from the sides of the cheesecake.

10. 10

    Cut into wedges using a sharp knife and serve with berries.