This is hands down the best cheesecake I've ever had. Every person I've served it to has fallen in love with it and I hope you will too! I had it for the first time when I was in San Sebastian. It was a life-changing experience - after never having anything but New York style cheesecake, with the occasional mascarpone cheesecake, I had no idea there could be more, texturally and flavor wise. I set out to recreate that recipe when I got home. This is closely modeled on several recipes that I've seen online. But the part no one seems to get right is the cook time - it's fast! You want it to be gooey and custardy in the middle and like a lightly set cake by the edge. —George Philips
medium eggs, or 6 large eggs
In This Recipe
Bring all ingredients to room temperature - I use a stock pot filled with hot water to speed this up
Preheat oven to 400 degrees F
Butter then line a 9 inch springform pan with parchment paper. Aim for about a 2-3" overhang
In a mixer with a paddle attachment, mix the cream cheese and eggs.
Add the sugar and vanilla and continue to mix until well incorparated.
Add the heavy cream and mix until homogenous
Add the flour and mix for 10 seconds
Bake at 400 for 30-35 minutes, then crank the broiler to brown the top for 2-3 minutes.
Remove from oven. Let cool to room temperature. Refrigerate overnight. Take it out 6 hours before serving to let it come to room temperature.