Basque Cheesecake

Recipe from Aaron and hummingbirdhigh.com

So back in 2022, I had asked what Nat's favorite dessert was, and Aaron said cheesecake.  Looked like a complicated recipe, so I just bought from HEB, which wasn't that great. He texted me a recipe, and I never tried making - until this past Saturday for Nat's b-day. I searched a recipe to fit a 9 inch springform pan.  I'm not sure if Nat ever tried it, oh well.

Ingredients:

-4 cream cheese 8 oz boxes - ROOM TEMP (put in a ziploc bag in hot water for 15 min)

-1.5 cups granulated sugar (298 g)

-5 large eggs - ROOM TEMP (put in the hot water)

-1.5 cups heavy cream (340 g) - ROOM TEMP (forgot this room temp)

-1/4 cup all purpose flour (33 g)

-1 tsp kosher salt (note there are salt differences in weight)

-1 tsp vanilla

Directions:

1. Use cooking spray or butter the 9-inch springform pan and line with 2 parchment papers making sure it sticks up 2 inches above the sides of the pan. I also used butter on the parchment paper on the inside, too (per the Allrecipes guy)

2. Beat cream cheese on medium until soft and creamy, 1-2 minutes. 

3. Add sugar and beat on low until light and fluffy, 1 minute.

4. Add vanilla

5. Add eggs ONE at a time - I used just a spatula to mix

6. Slowly pour cream down side of bowl and beat until combined, about 1 minute

7. Put flour and salt in sieve and add gradually, beat until combined on low for 30 seconds (used spatula)

8. Pour batter into pan and whack on counter to get bubbles out

9. Bake for 55 minutes until edges are set but center still wobbles

10. Cool at room temp for 2 hrs before putting in fridge

NOTES:

-I overcooked it because comments were saying how it never set, so I got scared and went too long, but 55 minutes or just when you see it turn brown on top would be good I think.

-I didn't beat the cream cheese before adding sugar - whoops

-I probably beat the mixture too long bc pouring cream too slowly - whoops. Maybe use spatula here

-I also beat too long pouring in flour/salt too long

-can be kept at room temp for 1 day, but stored in fridge up to 3 days