Basque Cheesecake (sugar-free)

750 g / 1.5 lb cream cheese blocks (room temperature

1 cup sugar-free Swerve confectioners (or superfine sugar)

1 ¼ cups heavy whipping cream (take out of fridge 15 minutes prior)

¼ cup all-purpose flour

1 tsp vanilla bean extract (or paste)

¾ cups + 1 tbsp lightly whisked eggs at room temperature (measured in cup, about 4 large eggs)

Take out cream cheese blocks and eggs 30 minutes prior to bring to room temperature
Preheat oven to 220°C / 425°F (200°C / 400F convection) with the shelf in the middle.
Press parchment paper into 20cm/8" springform round pan or cut to shape for 8x8in square pan
Make Batter - Beat cream cheese 2 minutes on medium in Mixer, scraping intermittently. Beat in sugar on low speed for 10 seconds.
In separate bowl, hand whisk ¼ cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla.
Beat eggs gently in a bowl (avoid bubbles of air)
While mixing on low, slowly pour cream into cream cheese, then eggs (don't overbeat).
Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible) until top deep golden.
Cool 2 hrs on counter then 8 hrs+ in fridge uncovered.
Serving - Bring to room temp for 30 minutes or served chilled.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇪🇸Spanish

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h