Description
Classic Basque Cheesecake with a rich, creamy interior and beautifully caramelized top, perfect for a rustic yet impressive dessert.
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
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F and line a 9 or 10-inch springform pan with a double layer of criss-crossed parchment paper that extends about 2 inches above the pan edges.
- Whip Cream Cheese: In a large bowl or stand mixer with a whisk attachment, whip the cream cheese for 2 minutes until smooth.
- Add Sugar: Mix in the granulated sugar on medium speed for about 2 minutes until smooth, scraping down sides to avoid lumps.
- Incorporate Eggs: Add eggs one at a time on low speed, mixing just until the yellow from the previous egg mostly disappears before adding the next.
- Add Cream, Vanilla, and Salt: With the mixer on low, add heavy cream, vanilla extract, and salt, mixing until fully combined.
- Mix in Flour: Sift the flour into the batter and mix on low speed for about 20 seconds until just incorporated.
- Pour Batter and Bake: Pour the batter into the prepared pan, place it on a rimmed baking sheet in the middle oven rack, and bake for 65 minutes until the top is golden brown and the center jiggles slightly.
- Cool to Room Temperature: Transfer the cheesecake in the pan to a wire rack and let cool completely.
- Chill: Refrigerate the cheesecake for at least 8 hours or overnight for the center to set.
- Serve: Remove from the fridge 1 to 2 hours before serving. Lift cheesecake using parchment edges, slice with a hot knife for clean cuts, and serve plain or with toppings.
Notes
- Use full-fat cream cheese and room temperature ingredients for the smoothest texture.
- Wet and scrunch parchment paper before lining the pan to make it easier to work with.
- Be cautious with mixing speed and time to avoid incorporating air bubbles for a silky texture.
- Store cheesecake in the refrigerator; it keeps well up to 1 week.
- The cheesecake looks rustic and slightly imperfect, which is characteristic of Basque cheesecake.
- For a richer flavor, use farm fresh double cream instead of regular heavy cream.
- Freeze cheesecake tightly wrapped for up to 3 months.
- Adjust sugar from 1¼ to 2 cups depending on preferred sweetness level.
- Serve cheesecake at room temperature for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
