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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Basque Cheesecake   
    Categories: Cakes, Desserts, Cheese, Dairy   
         Yield: 12 servings   
       
              Unsalted butter or nonstick   
              - spray; to grease pan   
         1    384 cups (350 g) granulated   
              - sugar   
     2 1/4 lb (36 o) cream cheese; room   
              - temp   
       1/4 ts Kosher salt   
         5 lg Eggs   
         2 c  (480 mL) heavy cream   
       1/4 c  (30 g) -p flour   
       
     Place a rack in the center of the oven and set the temp   
     to 400ºF/205ºC. Grease a 10" springform pan and line   
     with parchment paper, leaving 2" to 3" overhanging the   
     top of the pan. (You can trace and cut a circle to fit   
     the base and then cut a band of paper to fit neatly   
     around the sides, but the more rustic and simple method   
     is to press an entire sheet into the pan, pleating the   
     paper where it begins to crease. If you use multiple   
     sheets of parchment, grease in between the layers so   
     that they stick and lay flat.)   
        
     In a large bowl using a handheld mixer or in the bowl of   
     a stand mixer fitted with the paddle attachment, cream   
     the sugar and cream cheese until smooth. (This can be   
     done by hand as well; beat with a wooden spoon for about   
     5 minutes.)   
        
     Add the salt and mix. Add the eggs one by one and beat   
     until fully incorporated.   
        
     Beat in the cream. Sift in the flour, then mix it in on   
     low.   
        
     Pour the batter into the prepared pan.   
        
     Bake until browned and almost burnt on top, 50 to 60   
     minutes. The center will still be quite jiggly. Remove   
     the cake from the oven and cool completely on a rack. It   
     will have risen significantly, nearly past the top of   
     the pan, but it will sink in the center as it cools.   
        
     Before serving, remove the rim of the springform and   
     gently tug away the parchment paper. Serve at room   
     temperature.   
        
     Recipe from: Marti Buckley   
        
     Adapted by: Tanya Sichynsky   
        
     Yield: 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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