Basque Cheesecake (600g version)

How to make it

1. 1

   Preheat the oven thoroughly to 475°F (240°C) and line the pan with two layers of crumpled parchment paper.

2. 2

   Loosen the room-temperature cream cheese with a spatula until soft, then add the sugar and mix it in until smooth.

3. 3

   Add the eggs one at a time, mixing without working in much air.

4. 4

   Mix in the heavy cream until even and strain it once.

5. 5

   Pour it into the pan and tap the base lightly to release the large bubbles.

6. 6

   Bake at 475°F (240°C) for 25 to 30 minutes, until the top is deeply scorched and the center still wobbles.

7. 7

   Cool it at room temperature, then age it in the refrigerator for at least 6 hours.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.