Basque Cheesecake
Food&Wine: Future of Restaurants
Page 111
Cooking Instructions
- 1
Preheat oven to 450°F
- 2
Line 10in springform pan with 2 large pieces of parchment paper so they overlap in the middle. Press and crease so paper sits snug in the pan and leaving 2in of overhang around edge of pan.
- 3
Combine cream cheese and sugar in stand mixer with a paddle attachment. Begin mixing on low speed, gradually increasing speed yo high. Mix until smooth and creamy, approx 4-6min. Scrape side of bowl as needed
- 4
Whisk together heavy cream and flour in a medium bowl until almost smooth. Add to cream cheese mix and beat on low speed until just incorporated
- 5
Add eggs and egg yolk, 1 at a time, beating on medium low speed until combined after each addition. Add vanilla and beat on low until blended
- 6
Pour mix into pan
- 7
Bake until top is dark brown and sides are still very jiggly, approx 30min
- 8
Transfer to wire rack and let cool to room temp, approx 3 hours
- 9
Chill uncovered, at least 4 hours
- 10
To serve: remove sides of pan and peel prchment paper. Let stand at least 30min and up to 2 hours before serving
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