How to Make Easiest-Ever Basque Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Crumple two sheets of parchment paper to make them more supple.

Overlap the two pieces of parchment to create a 16-inch square and press into the corners of the 9-inch cheesecake pan.

Trim excess parchment to about an inch outside the perimeter of the pan.

Place the eggs in warm water for about 5 minutes to take the chill off.

Crack 7 large eggs into a 14-cup food processor.

Add 2 cups of granulated sugar to the food processor with the eggs and blend for about a minute until pale.

Add 1 cup of heavy cream to the mixture in the food processor.

Add 1/4 cup of all-purpose flour to the mixture.

Add 2 1/4 pounds of cream cheese to the food processor, pulsing 8-10 times to break it down before blending.

Process the mixture for 2 minutes until smooth, scraping down the sides halfway through.

Pour the batter into the prepared pan, smoothing the top.

Place the cheesecake on a rimmed baking sheet and bake in a preheated oven at 425°F for 45 to 55 minutes until the center reaches 155°F.

Check the cheesecake a little early for doneness.

Allow the cheesecake to cool in the pan for 2 hours at room temperature before refrigerating for up to 2 days before serving.

Slice the cheesecake with a knife dipped in hot water for clean cuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens