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Prep time
15 minutes
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Cook time
34 minutes
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Serves
10
Author Notes
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
Ingredients
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7
medium eggs, or 6 large eggs
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1000 grams
cream cheese
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400 grams
sugar
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1 tablespoon
vanilla extract
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1 tablespoon
flour
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500 milliliters
heavy cream
Directions
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Bring all ingredients to room temperature - I use a stock pot filled with hot water to speed this up
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Preheat oven to 400 degrees F
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Butter then line a 9 inch springform pan with parchment paper. Aim for about a 2-3" overhang
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In a mixer with a paddle attachment, mix the cream cheese and eggs.
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Add the sugar and vanilla and continue to mix until well incorparated.
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Add the heavy cream and mix until homogenous
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Add the flour and mix for 10 seconds
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Bake at 400 for 30-35 minutes, then crank the broiler to brown the top for 2-3 minutes.
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Remove from oven. Let cool to room temperature. Refrigerate overnight. Take it out 6 hours before serving to let it come to room temperature.
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