Simple and delicious is always a winning combination and that's exactly what a Basque cheesecake is. Enjoy chilled or at room temperature, plain or with any fruit topping.
24oz.(750g)full-fat cream cheese, at room temperature *see Note 1
Pinchsalt
4largeeggs, at room temperature
1 1/2cups(350ml)heavy whipping cream (35% b.f.), at room temperature
1/2teaspoonvanilla or vanilla bean paste, optional
Zest of 1 lemon, about 2-3 teaspoons (can omit for a plain cheesecake, as well)
3Tablespoons(22g)all purpose flour
Prevent your screen from going dark
Instructions
Preheat the oven to 400°F with oven rack in the middle oven position. Grease a 9-inch springform pan (*See Note 2 below for alternate size pans). Cut a large piece of parchment paper and crumple it up into a ball. Smooth it out and use it to line the pan, completely covering the bottom and sides and the pan and overhanging the top by about 2-inches.
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cream cheese and a pinch of salt at low speed (not more than Speed 2 on a Kitchenaid mixer) until smooth, scraping down the sides of the bowl a couple of times, about 2 minutes. Add the eggs, one at a time, mixing in at low speed for about 30 seconds after each addition. Add the heavy cream, lemon zest and vanilla, if using and mix in at low speed. With a sifter, add the flour to the mixture and at lowest speed, mix in until just incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes or just set. (It will still be jiggly). This can vary from oven to oven and even according to the colour of your springform pan (darker pans cook more quickly), so it helps to have your eye on the cheesecake from 30 minutes forward. The best test for done-ness it to gently jiggle the pan (don't judge by the colour). If the centre is jiggling a lot more than the outside, cook just a little longer. When the cake jiggles as one piece, switch the oven to broil (keeping the cake on the middle rack still) and broil 1-2 minutes until browned nicely. This timing should produce a set, but still creamy cheesecake. If you allow it to cook longer, it loses its creaminess and while still tasty, has a different, less smooth texture.)
Remove from the oven and cool in the pan to room temperature. The cake will deflate and crack, as it cools. Cover the top of the pan with a sheet of plastic or aluminum wrap and refrigerate at least 4 hours or up to 24 hours before removing from pan, then slicing and serving. Serve chilled or at room temperature.
Notes
Note 1: In Canada, block cream cheese is sold in 250g packages. I believe in the US they are 8 oz. packages, which is just slightly less. In either case, use 3 packages of the block cream cheese. I recommend and use full-fat Philadelphia block cream cheese. Note 2: The 9-inch pan gives nice height to the finished cake. You could use a 10-inch springform, though it would produce a thinner cake. It may also bake more quickly, so watch it closely after 30 minutes. I'm not sure the batter would fit in a regular 8-inch springform, though you could hold some back. If your 8-inch springform is high-sided, it will probably fit. The baking time may be a bit longer for the thicker cake.Be sure to read the information above this Recipe Card, where I detail ingredients and substitutions, share step-by-step photos and provide some great Basque cheesecake tips!