3tablespoonssweet rice flour or gluten-free flour blendor all-purpose flour for non-gluten-free
1½cups (360ml) heavy cream(whipping cream/double cream, 33-40% milk fat)
Instructions
Preheat the oven to 400°F (200°C).
Grease an 8-inch (20cm) springform pan (or use a 9-inch pan, but the cake will be a bit flatter). Cut a piece of parchment paper that is large enough to fit into the pan and stick up about 2 inches (5cm) on each side (~18 inches/45cm). Line the pan with the paper, pushing it down into the pan and creasing the folds so it lies relatively flat against the bottom and sides of the pan. Trim the sticking-up corners so they are about 2 inches higher than the pan, then fold the sticking-up parts out over the edges of the pan to keep the paper in place (you'll pull them up straight before baking). It's okay if the paper looks messy and rustic - that adds to the charm of the finished cake.
In the bowl of a stand mixer or hand mixer, whip the cream cheese on medium speed until it is smooth.
Add the sugar, salt, and vanilla and beat well until everything is well mixed and very smooth.
Add 1 egg at a time, beating well and scraping down the sides of the bowl before adding the next egg.
Sprinkle over the flour and mix well.
Add the cream in a slow stream and beat until it is incorporated and you have a smooth liquid batter.
Pour the batter into the prepared pan, then gently pull up the folded-over edges of parchment paper so they stick straight up (to keep the cake batter straight as it rises).
Bake for 30 minutes, then increase the oven temperature to 450°F (230°C) without opening the oven door. Bake for another 20 to 30 minutes, until the top of the cake is puffed and dark chocolate brown - nearly burnt, while the center is still jiggly when you gently shake the cake back and forth. It will set as it cools. (If using a 9-inch pan, it will take about 5 minutes less to bake, so start checking it at 45 minutes.)
Transfer the cake to a wire rack to cool (in the pan). Then refrigerate the cake in the pan, uncovered, for at least 4 hours or up to 2 days.
When ready to serve, remove the springform pan and gently tug away the parchment paper. Serve the cake chilled or at room temperature.
Notes
Remove the cream cheese from the refrigerator the night before to come to room temperature, or if it is still chilled when ready to start - unwrap the 3 blocks of cream cheese and set them on a plate, not touching. Microwave for 1 minute to soften them enough to whip smoothly.Like all cheesecakes, this one freezes beautifully - so you can stash yourself a couple slices away in the freezer to pull out and enjoy on a rainy day in the future.*Recipe adapted from 'Basque Country, A Culinary Journey Through a Food Lover's Paradise' by Marti Buckley.