- Prepare the oven and pan:
- Preheat your oven to 200°C (400°F).
- Line a 23cm (9-inch) springform pan with parchment paper. It’s important to line the pan generously so that the paper extends above the rim of the pan. This gives the cheesecake its signature “rustic” look.
- Make the batter:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the sugar and mix until the mixture is smooth.
- Beat in the eggs, one at a time, mixing thoroughly after each addition.
- Stir in the heavy cream, vanilla extract, flour, and a pinch of salt. Continue mixing until the batter is smooth. The batter will be quite runny, which is normal for this cheesecake.
- Bake the cheesecake:
- Pour the batter into the prepared springform pan. Don’t worry if the batter is quite liquid; it will bake up beautifully.
- Place the pan in the oven and bake for 50-60 minutes. The top should turn a deep golden brown and may crack slightly. The center should still be a bit jiggly when you shake the pan. This is typical for Basque cheesecake; the top will get dark, but the interior stays soft and creamy.
- Cool and set:
- Remove the cheesecake from the oven and let it cool completely in the pan. The cheesecake will continue to set as it cools.
- Once cooled to room temperature, you can chill it in the fridge for at least 2 hours or overnight, though it’s often best served at room temperature.
- Serve:
- Once the cheesecake has cooled, carefully remove it from the springform pan. Peel away the parchment paper for that rustic, “torn” edge effect.
- Slice and serve! You can enjoy it as is or with fresh berries, a dusting of powdered sugar, or even a drizzle of honey if you like.
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