Basque Cheesecake – Gluten-free version

👨‍🍳 Method

1. 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.

   ⚙ Preheating the OvenOvenRound panParchment paper

   💡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.
2. 2
   Whip the cream cheese with the sugar to a smooth cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Add the eggs one at a time, beating after each addition.

   Hand mixerorStand mixer
4. 4
   Add the heavy cream and vanilla extract and beat until the batter is smooth.

   Hand mixerorStand mixer
5. 5
   Sift the gluten-free flour blend over the top, add the salt and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry gluten-free flour blend: vigorous mixing of a batter with gluten-free flour blend develops gluten.
6. 6
   Pour the batter into the lined pan.

   Round pan
7. 7
   Bake 55–60 minutes, until the top of the cake is deep brown and the center still wobbles.

   ⚙ BakingOvenRound pan

   💡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.
8. 8
   Take out the cake and let it cool in the pan to room temperature; the center sinks slightly as it cools.
9. 9
   Chill the cake in the fridge at least 4 hours, until set enough to slice.

   Refrigerator