Basque Cheesecake (バスクチーズケーキ, Basuchī)

Ingredients

Equipment Needed

• •20cm springform pan
• •Parchment paper
• •Fine-mesh strainer
• •Hand mixer or stand mixer
• •Warm knife for slicing

Instructions

1. 1

   Prepare the pan

   Heat the oven to 240 C, or 465 F. Line a 20cm springform pan with two large sheets of parchment, pressing them into the corners and letting the paper rise above the rim. The batter climbs and the top darkens hard, so the tall paper protects the sides and gives you the crumpled edge that belongs to this cake.

2. 2

   Soften the cheese

   Put the softened cream cheese in a large bowl and beat it until smooth, with no cold lumps hiding in the middle. This matters more than strength. Cold cheese never fully disappears later, and a cheesecake should not make you chew surprises unless you put them there on purpose.

   If the cheese is still firm, leave it longer at room temperature. Warm ingredients mix gently, and gentle mixing keeps the texture fine.
3. 3

   Add the sugar

   Beat in the sugar and salt until the mixture looks glossy and slightly looser. The sugar draws moisture from the cheese and helps smooth the batter, so give it a full minute rather than rushing past it.

4. 4

   Work in eggs

   Add the eggs one at a time, mixing well after each but not whipping hard. You want an even custard, not a bowl full of air. Too much air rises in the oven and collapses into cracks as the cake cools.

5. 5

   Finish the batter

   Pour in the cream and mix until smooth, then sift in the cake flour and fold or beat on low just until it disappears. The flour gives the center enough body to slice after chilling. More than that, and the custard turns heavy.

6. 6

   Strain and bake

   Strain the batter into the lined pan, tapping the pan once or twice to release large bubbles. Bake for 30 to 35 minutes, until the top is dark brown to black in patches and the center still trembles when the pan is nudged. That tremble is not failure. It is the custard finishing its work as it cools.

7. 7

   Cool and chill

   Let the cake cool in the pan until it sinks slightly and the surface dulls from glossy to satin. Refrigerate at least 6 hours, preferably overnight. Chilling sets the butterfat and egg proteins, turning a loose center into a clean, creamy slice.

8. 8

   Slice cleanly

   Lift the cake out by the parchment and peel the paper away gently. Cut with a warm knife, wiping the blade between slices. A clean blade keeps the pale interior smooth against the burnt top, which is half the pleasure of serving it.

Chef Tips

• •Use full-fat block cream cheese, not whipped spread. The ingredient list is short, so the dairy has nowhere to hide.
• •The top should look too dark to be polite. If you pull it while it is only golden, you'll miss the bitter edge that balances the rich center.
• •Make it the day before. Fresh from the oven it is too loose to understand itself; after a night in the cold, the flavor settles and the cut becomes clean.
• •Serve small slices. This is rich food, and a restrained portion on good ware looks more generous than a slab leaning across the plate.

Advance Preparation

• •The cheesecake is best made 1 day ahead and chilled overnight.
• •It keeps 3 days refrigerated, covered loosely after the surface has fully cooled.
• •For the cleanest texture, take it from the refrigerator 15 minutes before serving, then slice with a warm wiped knife.

Frequently Asked Questions

Nutrition Information

1 serving (about 160g)