Step 1
Place a rack in center of oven; preheat to 400°. Brush pan with unsalted butter, then line with 2 overlapping 16×12″ sheets of parchment paper, ensuring parchment comes at the least 2″ above prime of pan on all sides. As a result of the parchment must be pleated and creased in some areas to slot in pan, you received’t find yourself with a clear, clean periphery to the cake; that’s okay! Place pan on a rimmed baking sheet.
Step 2
Beat 2 lb. cream cheese, room temperature, and 1½ cups (300 g) sugar within the bowl of a stand mixer fitted with the paddle attachment on medium-low pace, scraping down sides of the bowl, till very clean, no lumps stay, and sugar has dissolved, about 2 minutes. (You too can use a big bowl with a hand mixer on medium low-speed, however you could have to proceed beating for just a few additional minutes to dissolve sugar.)
Step 3
Improve pace to medium and add 6 massive eggs, one egg at a time, beating till every egg is integrated, about 15 seconds, earlier than including the subsequent. Scrape down sides of bowl, then cut back mixer pace to medium-low. Add 2 cups heavy cream, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla extract and beat till mixed, about 30 seconds.
Step 4
Flip off mixer and sift ⅓ cup (42 g) all-purpose flour evenly over cream cheese combination utilizing a fine-mesh sieve. Beat on low pace till integrated, about 15 seconds. Scrape down sides of the bowl (but once more) and proceed to beat till batter could be very clean, homogenous, and silky, about 10 seconds.
Step 5
Pour batter into ready pan. Bake cheesecake till deeply golden brown on prime and nonetheless very jiggly within the heart, 60–65 minutes.
Step 6
Let cool barely (cake will collapse drastically because it cools), then unmold. Let cool fully. Fastidiously peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, ideally with a glass of sherry alongside.
Do Forward: Basque cheesecake will be made 1 day forward. Cowl and chill. Let cheesecake sit at room temperature for a number of hours to take away chill earlier than serving.
Picture by Chelsie Craig, Meals Styling by Kate Buckens
Editor’s observe: This Basque-style cheesecake was first printed on-line in January 2019 as “Basque Burnt Cheesecake.” Head this fashion for extra of our favourite Easter desserts →
