⅓ cup All-Purpose Flour (plus extra for light dusting)
Instructions:
Prep Claypot Line inside of Claypot with 2 overlapping sheets of parchment paper, pleated to extend above rim for easy lifting and rustic edges.
Mix Batter Beat Cream Cheese and Sugar on medium-low until smooth. Increase speed to medium; add Eggs 1 at a time, beating briefly after each addition. With mixer on low, pour in Heavy Cream, Vanilla, and Salt. Mix until just combined. Sift in Flour; beat on low until silky and smooth. Scrape sides and mix briefly again.
Bake in Oven Pour batter into parchment-lined Claypot. Place Claypot on rimmed baking sheet. Bake in preheated oven at 400°F (204°C) for 60–65 minutes, until top is deep golden-brown but center still jiggles. Note: Signature Basque cheesecake texture is jiggly, cloud-like, and caramelized on top.
Cool & Serve Cool at room temperature; cake will collapse slightly as it cools. Optionally, refrigerate several hours or overnight for firmer texture and deeper flavor.
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