Description
This Basque Cheesecake recipe delivers a rich, creamy, and caramelized dessert with a rustic burnt top. It’s easy to make, requires simple ingredients, and results in a decadent cheesecake perfect for parties or special occasions.
Ingredients
Scale
Main Ingredients
- 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 parchment paper in a criss-cross pattern, scrunching and drying the paper so it sticks up about 2 inches above the pan rim. 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 while mixing on medium speed, continue for about 2 minutes until smooth. Scrape down the sides as needed to remove lumps.
- Incorporate Eggs: Add the eggs one at a time on low speed, mixing gently so only a little yellow remains from each egg before adding the next. This prevents overmixing.
- Add Cream and Flavorings: On low speed, blend in the heavy cream, vanilla extract, and salt until fully combined.
- Add Flour: Sift the flour into the batter and mix on low speed for about 20 seconds until incorporated.
- Pour Batter: Pour the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Bake the Cheesecake: Place the pan on a rimmed baking sheet and bake in the middle oven rack for 65 minutes. The cheesecake will puff up and then sink; look for a golden brown top with a still jiggly center.
- Cool: Transfer the cheesecake in the pan to a wire rack and allow it to cool to room temperature.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours, preferably overnight. Before serving, remove from the refrigerator 1 to 2 hours beforehand for best texture.
- Serve: Use the parchment paper edges to lift cheesecake from the pan base. For clean slices, heat a large chef’s knife under hot water and cut the cheesecake. Serve plain or with fruit compote or toppings as desired.
Notes
- If available, use farm fresh double cream instead of heavy cream for an even richer flavor.
- Do not remove the cheesecake from the pan until completely cooled to maintain shape.
- Serve the cheesecake at room temperature but store in the refrigerator for up to 1 week.
- Carefully control mixing speed and times to avoid overwhipping which can create air bubbles and a soufflé-like texture.
- You can freeze the cheesecake for up to 3 months by wrapping it well after fully cooling and chilling.
- This cheesecake is forgiving and intended to have a rustic, imperfect appearance but is delicious and impressive.
- Adjust sugar between 1¼ to 2 cups depending on preferred sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 145 mg
