The Kitchn: Here’s how to make Basque cheesecake at home (prepare to fall in love)
4. Beat in the eggs and cream. With the mixer on low speed, beat in 5 large eggs one at a time, mixing until each one is incorporated before adding the next. Slowly pour in 2 cups heavy cream and mix until smooth.
5. Sift in the flour and gently fold it in. Use a fine-mesh strainer to sift 1/4 cup all-purpose flour onto the batter. Fold it in with a large spatula.
6. Bake the cheesecake for 50 minutes to 1 hour. Pour the batter into the prepared pan. Bake until browned and almost burned-looking on top, with a jiggly center, 50 minutes to 1 hour. The cake will puff, crack, and fall as it bakes.
7. Cool the cheesecake for 1 hour. Remove the cheesecake from the oven and let cool completely on a wire rack, about 1 hour.
8. Serve the cheesecake at room temperature. To serve, remove the cake from the pan, or remove the outer ring of the springform pan. Peel away the parchment paper and slice the cheesecake.
Recipe notes: This recipe was adapted from Chef Santiago Rivera’s recipe.
(AUTHOR TK is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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