Basque Cheesecake

Method

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   Step 1: See below for full length written recipe. Shorthand recipe is for experienced bakers.

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   Step 2: Prep - Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.

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   Step 3: Batter - Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).

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   Step 4: Bake - Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!

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   Step 5: Preheat the oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.

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   Step 6: Press 2 x 40cm / 16-inch sheets of scrunched baking parchment into a 20cm / 8-inch springform pan (6cm / 2.5 inches tall), arranging the sheets in an X. Fold the paper down over the rim to hold it in place. Scrunch and pleat the paper to fit and create rustic sides; the batter will weigh it down if it does not stay in place.

   
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   Step 7: Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add the sugar and beat on low speed for 10 seconds.

   
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   Step 8: Put about one-quarter of the cream and all the flour in a medium bowl. Hand-whisk until lump-free; the mixture will be paste-like. Slowly pour in the remaining cream while whisking. Once the flour is incorporated, whisk in the vanilla. The mixture should be pourable; do not whip it.

   
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   Step 9: With the beater running on low, slowly pour the cream mixture into the cream cheese. Beat just until combined. Slowly pour in the eggs while the beater is still on low. As soon as the eggs are incorporated, stop beating to minimize bubbles in the batter.

   
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    Step 10: Pour the batter into the prepared pan. Bang the pan on the counter so bubbles rise to the surface, then pop them with a small sharp knife. Repeat 3 to 5 times.

    
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    Step 11: Bake for 45 minutes or until the surface is deep golden brown; it can take up to 65 minutes. Watch closely during the last 15 minutes so the top becomes deeply golden but not burnt. The center should still be wobbly, and the cheesecake will rise like a soufflé.

    
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    Step 12: Cool the cheesecake in its pan on the counter for at least 2 hours; it will sink as it cools. Then refrigerate it uncovered for at least 8 hours.

    
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    Step 13: Release the sides of the springform pan. Hold the excess parchment overhang to lift the cheesecake from the base onto a cutting board or plate. Fold down the paper sides. Bring the cheesecake to room temperature for 30 minutes if time permits, or serve it chilled. Cut into slices and serve plain.