Easy Basque Cheesecake

Ingredients

• 24 oz cream cheese (Full-fat, softened to room temperature)
• 1 cup granulated sugar
• 4 large eggs (At room temperature)
• 1 cup heavy cream
• 2 tbsp rice flour (Provides the gluten-free structure)
• 0.25 tsp fine salt

Steps

1. 1

   Let the cream cheese and eggs come to room temperature. Position an oven rack in the center of the oven and preheat the oven to 450°F (230°C).

2. 2

   Line a 9-inch (23-cm) springform pan with two overlapping sheets of parchment paper, allowing the paper to rise several inches above the rim. The creases are characteristic of Basque cheesecake and help contain the loose batter.

3. 3

   Place the softened cream cheese and sugar in a large mixing bowl. Beat on medium speed, or whisk vigorously, until completely smooth and the sugar is incorporated. Scrape down the sides of the bowl as needed.

4. 4

   Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next. Avoid whipping in excess air; the batter should be smooth rather than foamy.

5. 5

   Pour in the heavy cream and mix until the batter is uniform and glossy.

6. 6

   Add the rice flour and salt. Whisk just until no dry streaks remain. Do not overmix.

7. 7

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

8. 8

   Bake at 450°F (230°C) for about 40 to 50 minutes, until the top is a deep mahogany brown and the edges are set but the center still jiggles noticeably when the pan is moved. If the top is browning too quickly, monitor it closely rather than lowering the temperature, since the dark top is characteristic of the cake.

9. 9

   Transfer the cheesecake to a cooling rack and let it cool completely in the pan. The center will continue to set as it cools.

10. 10

    Refrigerate for at least 2 hours, preferably overnight, before removing the springform ring and slicing. Serve chilled or let the slices stand at room temperature briefly for a softer, creamier texture.

Notes

The source identifies this as a simple rice-flour Basque cheesecake but does not provide the recipe quantities or baking details in the supplied description; the measurements and technique above are standard estimates. Keep refrigerated and consume within 4 days.

Nutrition per serving

• dessert
• cheesecake
• baked
• gluten-free
• vegetarian
• European
• make-ahead