Plain Basque Cheesecake

This cheesecake is dense, moist, everything a cheesecake should be... except pretty. There's no crust, the outside is burned, and inside is crackly - but that's how it's supposed to be! I'll start with this basic recipe, but you have some latitude to mix up the flavors by adding spices (try cinnamon or nutmeg), or even a different extract (like an extra tsp of almond or butter flavor).

You'll need:

  • 2 lb cream cheese (4 bars), at room temperature
  • 1 1/2 c sugar
  • 6 eggs, at room temperature
  • 2 c heavy cream, at room temperature
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/3 c all-purpose flour

Preheat oven to 400 F. Spray a 10 inch springform pan with cooking spray and line the sides with parchment, about an inch over the rim of the pan. Set aside.

In a large stand mixer bowl, beat cream cheese on medium until smooth, scraping down sides as needed. Add sugar and continue to beat until smooth, about 2 minutes.

Increase stand mixer to medium-high and add one egg at a time, blending well after each.

Reduce mixer speed to low (so the cream doesn't splatter!) and beat in the cream, salt, and vanilla. Scrape down sides and continue mixing until no lumps remain.

Sift in the flour and beat on low until just combined.

Pour cheesecake mixture into the lined springform pan. Bake 55-65 minutes, until browned but still jiggly.

Let cool at room temperature 2 to 3 hours, then remove from the pan and refrigerate until ready to serve.