MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basque Cheesecake
Categories: Cakes, Desserts, Cheese, Dairy
Yield: 12 servings

Unsalted butter or nonstick
- spray; to grease pan
1 384 cups (350 g) granulated
- sugar
2 1/4 lb (36 o) cream cheese; room
- temp
1/4 ts Kosher salt
5 lg Eggs
2 c (480 mL) heavy cream
1/4 c (30 g) -p flour

Place a rack in the center of the oven and set the temp
to 400ºF/205ºC. Grease a 10" springform pan and line
with parchment paper, leaving 2" to 3" overhanging the
top of the pan. (You can trace and cut a circle to fit
the base and then cut a band of paper to fit neatly
around the sides, but the more rustic and simple method
is to press an entire sheet into the pan, pleating the
paper where it begins to crease. If you use multiple
sheets of parchment, grease in between the layers so
that they stick and lay flat.)

In a large bowl using a handheld mixer or in the bowl of
a stand mixer fitted with the paddle attachment, cream
the sugar and cream cheese until smooth. (This can be
done by hand as well; beat with a wooden spoon for about
5 minutes.)

Add the salt and mix. Add the eggs one by one and beat
until fully incorporated.

Beat in the cream. Sift in the flour, then mix it in on
low.

Pour the batter into the prepared pan.

Bake until browned and almost burnt on top, 50 to 60
minutes. The center will still be quite jiggly. Remove
the cake from the oven and cool completely on a rack. It
will have risen significantly, nearly past the top of
the pan, but it will sink in the center as it cools.

Before serving, remove the rim of the springform and
gently tug away the parchment paper. Serve at room
temperature.

Recipe from: Marti Buckley

Adapted by: Tanya Sichynsky

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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