Basque Cheesecake
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
Servings: 8 persons
Ingredients
- 900 g softened cream cheese (such as Philadelphia)
- 3 pinches of salt
- 220 g granulated sugar
- 450 ml heavy cream
- 6 eggs
- 1 teaspoon liquid vanilla (or paste, or 1 vanilla pod)
- 30 g sifted flour
Instructions
- Preheat the oven to 190°C (thermostat 6). Line a large pan (24 cm) with 2 layers of parchment paper.
- In a mixer bowl, beat the Philadelphia cheese at low speed with the sugar, adding the salt.
- Add the heavy cream and vanilla. Continue mixing at low speed.
- Add the eggs one by one, mixing well after each addition, still on low speed.
- Add the flour and mix once more.
- Pour the batter into the prepared pan.
- Bake in the oven for about 60 minutes. The cake will rise, develop a nice golden crust, but remain slightly wobbly in the center.
- Remove the cake from the oven. Let it cool for about 2 hours, then unmold it onto a serving plate. As it cools, the cake will deflate.
- Serve at room temperature with syruped cherries or enjoy it plain.
