Basque Cheesecake

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1. 1Step 1: Preheat your oven to 425°F (220°C) with the rack in the middle.
2. 2Step 2: Grease your 9-inch springform pan with butter on the bottom and along the sides.
3. 3Step 3: Cut two large sheets of parchment paper, and lay them in opposite directions in the pan. The paper should come up and over the edges by 2 to 3 inches.
4. 4Step 4: The paper will naturally crinkle, that’s part of the look. Feel free to crinkle and crease it as much as you please!
5. 5Step 5: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed for 2 to 3 minutes, until completely smooth and creamy.
6. 6Step 6: Add the sugar and continue beating for another 2 minutes, scraping down the bowl halfway through. It should look glossy with no lumps.
7. 7Step 7: Add the salt and vanilla extract (or the inside of a vanilla bean pod), mix until combined.
8. 8Step 8: Add the eggs one at a time, beating for about 15 seconds between each. Be sure to scrape down the sides as needed to make sure everything is fully incorporated.
9. 9Step 9: With the mixer on low (or while whisking gently by hand), gradually pour in the heavy cream, mixing until the batter is smooth and fully incorporated.
10. 10Step 10: Sift the flour directly over the batter to avoid clumps.
11. 11Step 11: Mix on low speed or by hand just until the flour disappears into the batter. Be careful not to over-mix—too much air can lead to a lot of cracks or an uneven rise. The final batter should be silky and thick, but pourable.
12. 12Step 12: Pour the mixture through a fine-mesh sieve into your prepared parchment-lined pan. Use a spatula to smooth the top gently if needed.
13. 13Step 13: Tap the pan on the counter two times to release any large air bubbles.
14. 14Step 14: Bake for 45 to 55 minutes, checking at the 45-minute mark.
15. 15Step 15: The top should be a deep brown, verging on burnt, and the center should still jiggle like Jell-O when shaken.
16. 16Step 16: The cake will rise significantly AND… fear not if you see a few cracks, that is normal.
17. 17Step 17: Remove from the oven and let cool in the pan on a wire rack for 2 hours. The cake will sink slightly and settle into a dense, delicious and custardy texture.
18. 18Step 18: Once cool, cover and refrigerate for at least 4 hours, preferably overnight for the best results.
19. 19Step 19: Rinse and hull your strawberries, then add them to a small pot over medium low heat with sugar, lemon juice, and a pinch of salt.
20. 20Step 20: Cook for 8-10 minutes, stirring occasionally, adding a splash of water if needed.
21. 21Step 21: Keep stirring until the strawberries break down and the sauce thickens slightly.
22. 22Step 22: You can blend and strain the mixture for a smooth sauce, or leave it more as a compote. Both are great!
23. 23Step 23: Cool it completely before serving with the cheesecake.
24. 24Step 24: Remove the cheesecake from the springform pan, peel back the parchment paper and let it sit at room temperature for 30–45 minutes before slicing.
25. 25Step 25: If you’re adding the topping, drizzle as much as you please over your slice and enjoy!