Basque Cheesecake
A Basque cheesecake made with cream cheese and heavy cream. It's forgiving to make, so there's no need to fuss over exact measurements. The finished cake is soft and melts in your mouth, pairing perfectly with coffee.
Ingredients
Main
- Cream cheese400g
- Egg3
- Heavy cream150g
- Sugar120g
- Salt1g
- Rum1 tsp
- Cake flour15g
Directions
- 1
Line the pan with parchment paper. It's fine if it looks a little rough.
- 2
Beat the cream cheese smooth with a spatula, then add the sugar and salt and mix well. Add the eggs one at a time, mixing well after each.
- 3
Add the heavy cream and rum and mix well.
- 4
Add the sifted cake flour and mix well.
- 5
Pass the batter through a sieve once to break up any lumps. You can skip this step if the batter is already smooth.
- 6
Pour the batter into the prepared pan.
- 7
Bake in a convection oven preheated to 220°C for 25 minutes, then lower to 180°C and bake about 5 minutes more. Adjust the temperature while watching the color of the top. Cool the baked cake in its pan, then unmold and chill in the fridge for about 6 hours before serving.