How long does it take to make Basque Cheesecake?

Let cool completely outside the oven, in the pan (the center sinks slightly), and chill in the fridge for hours before serving.

6 hr 48 minTotal

15 minActive time

6 hr 32 minSetting

#	What to do	How long
1	Preheat the oven to 220°C (430°F) and line a 24 cm round pan with crumpled parchment paper, so the paper stands high above the sides	12 min
2	Whip the cream cheese with the sugar to a smooth cream	—
3	Add the eggs one at a time, beating after each addition	1 min
4	Add the heavy cream and vanilla extract and beat	1 min
5	Sift the flour over the top and Fold gently, just	—
6	Pour the batter into the lined pan	1 min
7	Bake 30–35 minutes	32 min
8	Take out the cake and let it cool in the pan to room temperature; the center sinks slightly as it cools	—
9	Chill the cake in the fridge at least 6 hours	6 hr

Crumpled parchment paper fits easily into the pan, and its high edges hold the cake as it rises in the high heat.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
Take it out while the center still wobbles like jelly: the cake keeps setting as it cools, and the center stays creamy.

Check by the cue (until…), not just the clock: every oven bakes a little differently.

Preheat the oven to 220°C (top and bottom heat), and line a 22–24 cm springform pan with two sheets of crumpled parchment paper that stick up about 5 cm above the sides, since the cake rises as it bakes.
Bake until the top of the cake is very dark brown (caramelized, not burnt), the edges are set and the center still wobbles like jelly.