Chef Tavel Bristol-Joseph's straightforward and delectable basque cheesecake, made with only 7 ingredients.
Ingredients
36ozcream cheese*
240gramssugar
6large eggs
1large egg yolk
25gramsflour
5gramssalt
484gramsheavy cream
1teaspoonvanilla extract
Instructions
Allow the cream cheese and eggs to come to room temperature.
Preheat the oven to 500 degrees F and remove the top rack to allow room for the springform pan and protruding parchment paper (explanation below).
In a stand mixer, combine the cream cheese and sugar and mix on high until creamy. Scrape down sides of bowl. Add eggs, two at a time, while allowing the mixer to continuously run on medium speed. Scrape down the sides of the bowl after each addition. Add vanilla, salt, and flour to cream cheese mixture while on medium speed. Scrape down the sides of the bowl. Pour cream into bowl while mixer is on low speed. Scrape down sides and bottom, and make sure entire mixture is smooth and without lumps.
Prepare a 9-inch springform pan with parchment paper. Press the paper into the mold of the pan, while leaving then sides high. You do not need to fold parchment paper over on the sides, the height allows the cheesecake to rise higher than the pan.
Bake the cheesecake at 500 degrees in a nonconvection oven without opening the oven for 36-40 minutes, or until the cheesecake is firm around the edges and slightly jiggly in the center. Allow the cheesecake to cool on the counter, and then place in the refrigerator to set overnight. ** The cheesecake should be cool before removing the springform and paper.
Equipment
Stand mixer
Notes
*Do not use store-brand cream cheese for this recipe. High quality, name brand cream cheese such as Philadelphia is recommended.**At Kalimotxo they refrigerate the cheesecake overnight before slicing into it. This is ideal but if you are in a pinch, place the cheesecake in the refrigerator after completely cooled for a minimum of 2 hours (the longer the better).