Lactose Free Basque Cheesecake

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Step 1

Preheat the oven to 400F

Step 2

In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, vanilla, lemon zest, and salt on medium-low speed until very smooth, about 3/4 minutes

Step 3

Beat in the eggs, one at a time, scraping down the bowl between additions. Sift in the flour and beat just until combined.

Step 4

With the mixer running on low speed, slowly pour in the cream. Once it’s all added, scrape down the bowl, and beat on low speed until smooth and well combined

Step 5

Bake for 45 minutes, or until the cheesecake is very puffy and the top is dark brown (somewhere between milk and dark chocolate).

Step 6

Place the cheesecake on a wire rack and cool to room temperature. (The cake will fall as it cools.)

Step 7

Refrigerate, uncovered, for at least 5 hours or up to 2 days.

Step 8

Serve with a side of jam as a topping (optional)