Description
This Basque Cheesecake is a creamy, rich dessert known for its burnt golden top and rustic, jiggly center. Made with full-fat cream cheese, heavy cream, eggs, sugar, and a touch of flour, it's baked at a high temperature to achieve its signature caramelized surface while maintaining a silky smooth interior. Perfect for those who love a decadent yet simple cheesecake with a unique appearance.
Ingredients
Scale
Cheesecake Batter
- 32 ounces cream cheese, room temperature and full-fat only
- 1½ cups granulated sugar
- 5 large eggs, room temperature
- 1½ cups heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour, sifted
Instructions
- Prepare the pan: Preheat the oven to 425°F. Line a 9 or 10-inch springform pan with a double layer of criss-crossed parchment paper. Wet, scrunch, and dry the parchment paper to make it easier to work with, ensuring it extends about 2 inches above the pan's top. Set aside.
- Whip cream cheese: In a large bowl or stand mixer with a whisk attachment, whip the cream cheese for 2 minutes until smooth and creamy.
- Add sugar: Gradually add the granulated sugar on medium speed and whisk for about 2 minutes until the mixture is smooth. Scrape down the sides as needed to eliminate lumps.
- Incorporate eggs: Add the eggs one at a time on low speed, mixing gently. Wait until the yellow from the previous egg is mostly incorporated before adding the next to prevent overmixing.
- Add cream and flavorings: On low speed, add the heavy cream, vanilla extract, and salt. Mix until fully combined, taking care to keep mixing gentle.
- Add flour: Sift the flour into the batter and mix for about 20 seconds on low speed to incorporate without creating lumps.
- Pour and bake: Pour the batter into the prepared pan. Place the pan on a rimmed baking sheet on the middle oven rack and bake for 65 minutes. The cheesecake will puff during baking and sink as it cools; the top should be golden brown and the center slightly jiggly when done.
- Cool down: Transfer the cheesecake in its pan to a wire rack to cool to room temperature fully.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours or preferably overnight to set properly.
- Serve: Remove the cheesecake from the refrigerator 1 to 2 hours before serving to come to room temperature. Use the parchment edges to lift it off the pan base, slice with a knife warmed under hot water for clean cuts, and serve plain or with fruit compote or toppings of choice.
Notes
- Use farm fresh double cream if available instead of regular heavy cream for superior richness and flavor.
- Do not remove the cheesecake from the pan until it has completely cooled to prevent breaking.
- Serve the cheesecake at room temperature but always store it refrigerated.
- The cheesecake can be stored in the refrigerator for up to 1 week.
- Be mindful of mixing speeds and times to avoid incorporating too much air, which would change the texture.
- The cheesecake can be frozen for up to 3 months when wrapped properly. Thaw in the refrigerator before serving.
- This recipe embraces a rustic, imperfect look that is part of the Basque cheesecake’s charm and appeal.
- Adjust sugar from 1¼ cups to 2 cups depending on your sweetness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
