Description
This Basque Cheesecake recipe offers a rich, creamy, and irresistibly smooth dessert with a beautifully caramelized top. The rustic and imperfect look makes it perfect for parties, while the silky texture ensures every bite is comforting and delightful. Made with full-fat cream cheese, heavy cream, and a touch of vanilla, this cheesecake is baked at high heat to achieve its signature golden brown exterior and jiggly center that sets perfectly after chilling.
Ingredients
Scale
Main Ingredients
- 32 ounces cream cheese, room temperature and full-fat only
- 1½ cups granulated sugar (300g)
- 5 large eggs, room temperature
- 1½ cups heavy cream (360mL), room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour, sifted
Instructions
- Prepare Pan: Preheat the oven to 425°F. Line a 9 or 10-inch springform pan with a double layer of criss-crossed parchment paper, wetting, scrunching, and drying it first to make it easier to work with. Let the parchment paper stick about 2 inches above the pan edges and set aside.
- Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip 32 ounces of cream cheese on medium speed for 2 minutes until smooth.
- Add Sugar: Gradually add 1½ cups granulated sugar and continue mixing on medium speed for about 2 more minutes until smooth, scraping down the sides to avoid lumps.
- Incorporate Eggs: Add 5 large eggs one at a time on low speed, mixing gently. Ensure each egg is mostly incorporated before adding the next to avoid overmixing.
- Add Cream, Vanilla, and Salt: With mixer on low, pour in 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix gently until fully combined.
- Add Flour: Sift ⅓ cup all-purpose flour into the mixture and blend on low speed for about 20 seconds to incorporate without overmixing.
- Pour Batter: Transfer the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Bake: Place the cheesecake on a rimmed baking sheet on the middle rack and bake for 65 minutes. The cheesecake will puff up and then sink as it cools; the top should be golden brown with a still jiggly center when done.
- Cool: Remove from oven and transfer the pan to a wire rack to cool to room temperature.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours or preferably overnight to allow the center to set fully.
- Serve: Remove from the refrigerator 1 to 2 hours before serving to reach room temperature. Use parchment edges to lift the cheesecake from the pan base. For clean slices, heat a large chef’s knife under hot water, dry it, and slice the cheesecake.
- Optional Serving: Serve plain or topped with fruit compote or your favorite cheesecake topping.
Notes
- For best results, use full-fat cream cheese and heavy cream at room temperature.
- Use farm fresh double cream if available for richer flavor.
- Do not remove the cheesecake from the pan until it has completely cooled to maintain its structure.
- Serve cheesecake at room temperature; store it in the refrigerator up to 1 week.
- Mix slowly and gently, avoiding overwhipping the eggs and cream to prevent air bubbles or souffle-like texture.
- This cheesecake can be frozen up to 3 months; cool completely, then wrap tightly in plastic wrap and aluminum foil.
- The rustic, imperfect burnt top is intentional and characteristic of Basque cheesecake.
- Adjust sugar between 1¼ cups to 2 cups depending on desired sweetness.
- Use a rimmed baking sheet under the pan to catch any overflow during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg
