Basque Cheesecake

Measurements are approximate and only convert common kitchen units.

• Unsalted butter or nonstick spray

  for greasing the pan

• Granulated sugar

  1 cup

  extra fine via food processor

• Cream cheese

  20 ounces

  at room temperature

• Kosher salt

  0.13 teaspoon

  such as Diamond Crystal

• Large eggs

  2

  plus 1/2 large egg (or use 3 small eggs)

• Heavy Cream

  1 cup

• All-purpose flour

  2 TBsp

1. 1

   Place a rack in the center of the oven and heat the oven to 400 degrees. Grease an 8-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan.

2. 2

   In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Add the salt and mix to combine. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low speed until just combined. The batter will be very loose and pourable.

3. 3

   Pour the batter into the prepared pan and bake until browned and almost burnt on top, 45 to 55 minutes. The center will still be quite jiggly.

4. 4

   Let cool completely in the pan, then refrigerate for at least 2 hours (or up to overnight) before unmolding and slicing. Best served at room temperature the day after baking.