Caviar Basque Cheesecake

Steps

1. 1

   Set the cream cheese and eggs out until they reach room temperature. Position a rack in the center of the oven and preheat it to 425°F (220 °C) (220°C (425 °F)).

2. 2

   Line a 9-inch (23-cm) springform pan with two overlapping sheets of parchment paper, pressing the paper into the corners and allowing it to rise several inches above the rim. The folds and wrinkles are characteristic of Basque cheesecake.

3. 3

   Beat the softened cream cheese and sugar in a large bowl until completely smooth and creamy, scraping down the sides of the bowl as needed. Do not leave any lumps.

4. 4

   Add the eggs one at a time, beating after each addition until incorporated before adding the next.

5. 5

   Pour in the heavy cream and add the flour, salt, and lemon zest. Mix just until the batter is smooth and homogeneous; avoid incorporating excessive air.

6. 6

   Pour the batter into the parchment-lined pan. Tap the pan gently on the counter several times to release large air bubbles.

7. 7

   Bake for about 45 to 55 minutes, until the top is very dark brown and the center still has a pronounced, gentle jiggle when the pan is moved. The edges should look set while the middle remains creamy.

   Start 55-minute timer
8. 8

   Transfer the cheesecake to a rack and let it cool completely in the pan, about 1 hour. It will continue to set as it cools.

   Start 1-hour timer
9. 9

   Cover and refrigerate the cheesecake for at least 2 hours, or preferably overnight, until thoroughly chilled and firm enough to slice.

   Start 2-hour timer
10. 10

    Unmold the cheesecake and peel away the parchment. Serve slices with crème fraîche, a spoonful of chilled caviar, snipped chives, and lemon wedges.