Basque Cheesecake

Basque cheesecake is crustless and has a creamy interior and slightly burnt exterior.

📝 Ingredients

• 2 pounds brick-style cream cheese (softened to room temperature (4 blocks; 32 ounces))
• 1 3/4 cups granulated sugar ((350 grams))
• 1/4 cup all-purpose flour (spooned & leveled (32 grams))
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups heavy whipping cream (room temperature (420 ml))
• 5 large eggs (at room temperature)
• 2 egg yolks (at room temperature)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (204°C).
2. 2Line a 9-inch springform pan with two large overlapping pieces of parchment paper to ensure the entire pan is covered with it and some of the parchment overhangs the sides of the pan. Set aside.
3. 3In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese and sugar for 3 to 4 minutes or until smooth and creamy. You may need to stop and scrape down the sides of the bowl 2 to 3 times during this process.
4. 4Add the flour, vanilla extract, and salt and mix on medium speed until fully combined.
5. 5Stop and scrape down the sides of the bowl. Turn the mixer to low speed and slowly pour in the heavy whipping cream. Once all of the heavy cream is added, continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
6. 6Mix in the eggs, one at a time, on low speed. Then, mix in the egg yolks. Scrape down the sides of the bowl and beat for a few more seconds to ensure everything is well combined.
7. 7Pour the cheesecake batter into the prepared pan. Gently tap the pan on the counter to bring any large air bubbles to the top.
8. 8Bake for 60 to 70 minutes, or until the top is deeply golden brown but the center is still slightly jiggly.
9. 9Remove the cheesecake from the oven and let it cool in the pan at room temperature for 2 to 3 hours.
10. 10Once the cheesecake has cooled completely, release it from the springform pan. Place the cheesecake onto a serving plate and gently peel the parchment paper from the sides.
11. 11Serve at room temperature or chill in the refrigerator for several hours and serve cold.