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Basque Cheesecake Recipe

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3.8 from 69 reviews

  • Author: Amina
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

This classic Basque Cheesecake is a creamy, deeply caramelized dessert with a signature burnt top and custardy interior. It’s a no-fuss recipe featuring a blend of cream cheese, sugar, heavy cream, eggs, and a touch of vanilla and flour to give it structure. Baked at high heat for around an hour, it develops a beautiful golden-brown crust while remaining velvety smooth inside, making it a decadent treat perfect for gatherings or indulgent everyday snacks.

Ingredients

Cheesecake Ingredients

  • 2 pounds cream cheese, at room temperature
  • 1 ¼ to 1 ½ cups sugar, depending on desired level of sweetness
  • 2 cups heavy cream, divided
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine salt
  • ⅓ cup all-purpose flour

Instructions

  1. Prepare the Oven and Pan: Place a rack in the middle of the oven ensuring no rack is above it to allow the cheesecake room to rise. Preheat oven to 400°F. Tear two large sheets of parchment paper and cross them, pressing into the bottom and sides of a 9-inch springform pan. Pleat the sides so the paper rises about 2 inches above the pan edges.
  2. Mix Cream Cheese and Sugar: In a large food processor, stand mixer, or large mixing bowl, combine the cream cheese, sugar, and ½ cup of heavy cream. Process or mix on low speed until very smooth and the sugar is dissolved, about 2 minutes, scraping down the sides as needed.
  3. Add Eggs: Crack all six eggs into a liquid measuring cup. While mixing, pour eggs gradually into the batter and blend until smooth. Pause to scrape down sides if necessary.
  4. Add Remaining Ingredients: Add the remaining 1 ½ cups of heavy cream, vanilla extract, and salt to the mixture. Process or mix until fully combined, about 30 seconds.
  5. Incorporate Flour: Pour 1 cup of the batter into a measuring cup, whisk in the flour to prevent clumps, then return this mixture to the main batter and blend until smooth, about 10 to 20 seconds.
  6. Bake the Cheesecake: Pour the batter into the prepared pan and gently jiggle to even out. Sharpen the parchment folds if needed. Bake for 60 to 65 minutes until the top is deeply golden brown and the center is very jiggly.
  7. Cool the Cheesecake: Transfer the cheesecake to a wire rack. It will deflate dramatically as it cools. Allow to cool for about 1 hour before serving or refrigerating.
  8. Serve: Remove the springform ring and peel off the parchment paper from the sides. Slice into wedges and enjoy. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months, slicing frozen pieces as needed.

Notes

  • Use full-fat cream cheese and heavy cream for the best creamy texture.
  • The parchment paper lining prevents sticking and allows for the characteristic rustic crust.
  • High oven temperature is key to achieving the signature burnt top and creamy interior.
  • The cheesecake will appear very jiggly when done; it firms up as it cools.
  • For a less sweet cake, use 1 ¼ cups sugar; for a sweeter cake, use 1 ½ cups.
  • Make sure eggs are at room temperature to ensure even mixing.
  • The flour prevents cracking and helps stabilize the cheesecake.
  • Can be stored in the fridge or freezer; thaw frozen slices in the fridge before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque, Spanish

Find it online: https://aminabakes.com/basque-cheesecake-recipe/