White Chocolate Basque Cheesecake

Instructions

1. 1

   Preheat your oven to 160°C (325°F) with a rack in the lower third. Line a 20cm springform pan with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking soda, and salt.

3. 3

   In a separate large bowl, whip the heavy cream until stiff peaks form. Set aside.

4. 4

   In another large bowl, whip the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

5. 5

   Gradually mix in the flour mixture until just combined, then stir in the white chocolate chips.

   Tip: Make sure not to overmix.

6. 6

   Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes, then immediately reduce the oven temperature to 140°C (275°F) and continue baking for an additional 10-15 minutes or until the edges are set.

   Tip: Check for doneness by gently jiggling the pan; the cheesecake should be slightly jiggly in the center.

7. 7

   Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to release the cheesecake, then transfer it to a wire rack to cool completely.

8. 8

   Once the cheesecake has cooled, sprinkle the confectioners' sugar over the top and serve.

   Tip: Optional: drizzle with caramel sauce or whipped cream for extra flavor.