Basque Cheesecake

Preheat the oven to 210°C (410°F) without fan/convection and line a 22–24 cm springform pan with crumpled parchment paper, making sure the paper extends above the edges.

Beat 900 gr Cream Cheese with 360 gr Sugar until smooth. Do not overmix.

Add 6 pieces Eggs size L one at a time, mixing lightly after each addition.

Pour in 450 ml Dairy Cooking Cream, add 10 gr Flour, and mix just until the batter becomes smooth and homogeneous.

Pour the mixture into the pan and gently tap it on the counter to release any large air bubbles.

Bake for about 40–50 minutes, until the top is very dark brown while the center still has a slight wobble.

Let the cheesecake cool for about 1 hour at room temperature.

Refrigerate for at least 4–5 hours, preferably overnight. Remove from the fridge 20–30 minutes before serving.