Basque Cheesecake

1 hr 20 min12–16 servings

A rustic Spanish cheesecake with a deeply caramelized top, baked in parchment until the center jiggles, then cooled to collapse naturally.

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prepPreheat oven to 400°F / 200°C
prepBrush 10-inch springform pan with unsalted butter
prepLine pan with 2 overlapping 16×12 inch sheets of parchment paper, pleating as needed so parchment extends at least 2 inches above pan rim on all sides
prepPlace pan on a rimmed baking sheet
900 g cream cheese, room temperature	Beat cream cheese & sugar until smooth	Add eggs one at a time, beat 15 sec each	Add cream, salt & vanilla, beat 30 sec	Sift flour over, beat on low until silky	Pour into pan, bake 400°F / 200°C, 60–65 min	Cool slightly, unmold, peel parchment, cool completely	Slice & serve at room temperature with sherry
300 g sugar
6 large eggs
480 ml heavy cream
1 tsp Diamond Crystal or ½ tsp Morton kosher salt
1 tsp vanilla extract
42 g all-purpose flour
Sherry (for serving; optional)

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