Ingredients:

  • 32 oz (900 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 ¼ cups (250 g) Caster Sugar (Fine Granulated)
  • 5 Large Eggs, room temperature
  • 2 cups (480 ml) Heavy Cream (35%+ fat), cold
  • 2 Tbsp (15 g) All-Purpose Flour, sifted
  • 1 tsp (5 ml) Vanilla Extract (Optional)
  • ½ tsp (3 g) Fine Sea Salt

Instructions:

  1. Preheat Oven: Set the oven to its highest possible setting (ideally 400°F / 200°C convection or 425°F / 220°C standard, up to 450°F / 230°C if your oven allows).
  2. Line the Pan: Crumple two sheets of parchment paper separately under running water, then squeeze them dry. Use these crumpled sheets to line the 9-inch (23 cm) springform pan, ensuring the paper sticks up 2-3 inches (5-8 cm) above the rim to contain the high rise. Place the lined pan on a baking sheet for stability.
  3. Cream the Base: In a large bowl, use a hand mixer or spatula to beat the softened, room-temperature cream cheese until perfectly smooth and lump-free.
  4. Add Sugar and Seasoning: Gradually beat in the caster sugar and salt until just combined. Scrape down the sides of the bowl.
  5. Incorporate Eggs: Add the room-temperature eggs one at a time, mixing well after each addition only until the yolk disappears. Avoid overmixing at this stage to prevent excess air.
  6. Add Flour: Sift the flour (and vanilla, if using) over the batter. Gently mix until just incorporated.
  7. Fold in Cream: Pour in the cold heavy cream. Whisk or mix on very low speed until the batter is smooth and the consistency of thick, pourable soup. The batter will be quite liquid, which is correct.
  8. Pour and Bake: Pour the entire batter into the prepared parchment-lined pan. Bake immediately for 35 to 45 minutes. The edges should be deeply caramelised, dark brown, and possibly black in places.
  9. Test for Doneness (The Wobble): The center must still be very wobbly—like a set custard or thick soup—when you gently shake the pan. If the whole cake looks firm, it is overbaked.
  10. Cool Down: Remove the Authentic Basque Cheesecake from the oven and let it cool completely at room temperature (about 1.5 hours). It will deflate significantly.
  11. Chill: Once cool, transfer the cake (still in the pan) to the refrigerator and chill for a minimum of 6 hours, or ideally overnight, before serving.
  12. Serve: Carefully peel back the parchment paper and slice the cheesecake.