Basque Cheesecake

🥘 Ingredients

• cream cheese 600 g
• sugar 200 g
• eggs 3 large
• heavy cream 200 ml
• all-purpose flour 1 tbsp
• salt pinch
• vanilla extract 1 tsp

1. 1

   Preheat oven to 220°C. Line a 20 cm springform pan with two overlapping sheets of parchment paper, pressing it into the corners
2. 2

   In a large bowl , beat cream cheese with sugar until smooth and creamy. Do not overbeat.
3. 3

   Add eggs one at a time, mixing gently after each until just incorporated.
4. 4

   Pour in heavy cream and mix until smooth. Sift in all-purpose flour and salt . Fold gently until no streaks of flour remain.
5. 5

   Add vanilla extract . Pour the batter into the prepared pan.
6. 6

   Bake at 220°C for 30-35 minutes . The top should be deeply browned (almost burnt-looking) and the center should still jiggle significantly when shaken
7. 7

   Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The texture transforms from liquid to a dense, creamy custard as it chills.
8. 8

   Serve cold, sliced into wedges. No toppings needed.