Basque Cheesecake (San Sebastián)

Ingredients

• 16 oz Cream cheese (At room temperature; equivalent to 2 packages.)
• 0.5 cup Sugar (Can be increased slightly if a sweeter cheesecake is desired.)
• 1 tsp Vanilla extract
• 0.125 tsp Salt (A pinch.)
• 3 Eggs (At room temperature; add them one at a time.)
• 1 cup Heavy cream (At room temperature.)
• 1.333 tbsp All-purpose flour (Equivalent to 1 tablespoon plus 1 teaspoon.)
• 1 Parchment paper (One sheet approximately 12 × 12 inches (30 × 30 cm), moistened and crumpled to line the pan.)

Steps

1. 1

   Take the cream cheese, eggs, and heavy cream out of the refrigerator in advance so they come to room temperature. Preheat the oven to 425 °F (220 °C).

2. 2

   Line a pan approximately 6 × 3 inches (15 × 7.5 cm) with parchment paper. Moisten the paper, crumple it with your hands, then arrange it inside the pan, allowing the edges to overhang to make unmolding easier.

3. 3

   Place the room-temperature cream cheese and sugar in a deep bowl. Run a fork over both ingredients to distribute them and prevent the sugar from flying out when the mixer is turned on.

4. 4

   Beat the cream cheese and sugar only until smooth and creamy. Do not overbeat or incorporate unnecessary air.

5. 5

   Add the vanilla extract and salt. Mix until combined.

6. 6

   Add one egg at a time. Beat each egg only until it disappears into the mixture before adding the next; this helps it incorporate better and keeps the cheesecake creamier.

7. 7

   Scrape the sides and bottom of the bowl with a spatula to reincorporate any mixture that has stuck and achieve an even batter.

8. 8

   Add the room-temperature heavy cream and flour. Mix with a spatula or whisk only until combined; avoid overmixing.

9. 9

   For an especially smooth texture, strain the batter through a sieve before pouring it into the prepared pan.

10. 10

    Pour all the batter into the pan. Gently tap the pan against the counter to release large air bubbles.

11. 11

    Bake at 425 °F (220 °C) for 30 minutes, until the surface is a deep, intensely browned color. The center should still jiggle like gelatin when the cheesecake is removed from the oven; this is normal and does not mean it is underbaked.

12. 12

    Let the cheesecake cool completely at room temperature. Then refrigerate it overnight, approximately 8 hours, so it can finish developing its creamy texture.

13. 13

    To unmold it, carefully pull the corners of the parchment inward to loosen it from the pan. Carefully remove the cheesecake and slice it to serve.

14. 14

    Serve the cheesecake on its own or with strawberries, jam, berries, chocolate, dulce de leche, or another topping of your choice.

Notes

For an even softer center, bake for approximately 5 minutes less and finish with a little top heat to brown the surface. The cheesecake's dark color does not mean it is burnt; it adds a toasted flavor that complements the creamy center. It must cool and be refrigerated before unmolding and serving.

Nutrition per serving

• dessert
• tart
• cheesecake
• baked
• Spanish cuisine
• creamy
• vegetarian
• for sharing