Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away.
Ingredients
- 2 pounds best-quality cream cheese
- 6 large eggs
- 2 cups heavy cream
- 1 1/3 cups sugar
- 1 tablespoon vanilla
- 1/4 teaspoon fine sea salt
- 1/3 cup cornstarch
- 1/3 cup extra virgin olive oil
Directions
Step 1
Bring the cream cheese, eggs, and heavy cream to room temperature—take the cheese out of the fridge at least two hours before starting; the eggs and cream, about an hour.
Step 2
Preheat the oven to 400°F. Line a 9×3 springform pan with a large piece of parchment, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform.
Step 3
In a very large bowl or the bowl of a stand mixer with the flat beater, beat the cream cheese, sugar, vanilla, and salt at medium-high speed until smooth and creamy, about 5 minutes; stop every minute or so to scrape down the sides of the bowl. Lower the speed and add the eggs, one at a time, followed by the cornstarch, heavy cream, and olive oil. Make sure to scrape up the bottom of the work bowl with a flexible spatula to incorporate any lumps.
Step 4
Pour the batter into the pan and bake for about an hour, until the top turns dark brown (the center will still jiggle a bit). Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.
Step 5
When ready to serve, release the sides of the pan and gently peel the parchment away from the sides. You can serve it right on the parchment or use a cake lifter to transfer it to a platter.
Serves 10