Basque Cheesecake Recipe

This cheddar bay biscuit copycat recipe always makes flaky, delicious biscuits! Year-round, serve biscuits with your favorite soup or salad. 

– 2 pounds brick-style cream cheese softened to room temperature (4 blocks; 32 ounces) – 1 ¾ cups granulated sugar (350 grams) – ¼ cup all-purpose flour spooned & leveled (32 grams) – 2 teaspoons pure vanilla extract – ¼ teaspoon salt

Ingredient

– 1 ¾ cups heavy whipping cream room temperature (420 ml) – 5 large eggs at room temperature – 2 egg yolks at room temperature

Direction

Heat the oven to 400°F (204°C). Two huge overlapping pieces of parchment paper should cover a 9-inch springform pan and overflow the sides. 

1

Beat cream cheese and sugar for 3–4 minutes in a stand mixer with a paddle attachment or a large basin with a handheld mixer. Scrape bowl sides 2–3 times.

2

Medium-speed blend flour, vanilla, and salt. Pause, scrape bowls. Add heavy whipping cream slowly. Scrape the basin to mix all the heavy cream.

3

Add eggs one at a time, mixing slowly. Stir in egg yolks. Scrape down the bowl and beat for a few seconds to mix everything. Fill the pan with cheesecake batter. 

4

Tap pan on counter to release huge air bubbles. Bake 60–70 minutes till deep golden brown and jiggly. Let the cheesecake cool 2–3 hours in the pan.

5

Remove cheesecake from springform pan after cooling. Peel the parchment gently and place the cheesecake on a platter. Serve cold or room temperature after long refrigeration.

4

Also See: 

 Lobster Cheddar Bay Biscuits Recipe