Description
This Basque Cheesecake is a creamy, caramelized crust dessert that features a rich, silky texture with a rustic, imperfect look. It is baked at high heat to achieve a deeply browned top while the inside remains soft and creamy. Perfectly balanced sweetness and a slight tang from cream cheese make it an impressive yet easy-to-make dessert for gatherings or special occasions.
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 and line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wetting, scrunching, and drying the parchment paper will make it easier to work with. The parchment should stick up about 2 inches above the top of the pan. Set aside.
- Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip the 32 ounces of cream cheese on medium speed for 2 minutes until smooth.
- Add Sugar: Add 1½ cups granulated sugar and continue mixing on medium speed for about 2 minutes until the mixture is smooth and free of lumps. Scrape down the sides as needed.
- Incorporate Eggs: Add the 5 large eggs one at a time on low speed, mixing just enough that a little yellow remains from the previous egg before adding the next to avoid overmixing.
- Add Cream, Vanilla, and Salt: With the mixer on low speed, add 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix until fully incorporated.
- Add Flour: Sift ⅓ cup all-purpose flour into the mixture and fold in by mixing for about 20 seconds on low speed until combined.
- Pour and Bake: Pour the batter into the prepared pan. Place the cheesecake on a rimmed baking sheet on the middle oven rack and bake for 65 minutes. The cheesecake will puff up during baking and then sink as it cools, which is normal. It’s done when the top is golden brown and the center remains jiggly.
- Cool Down: Transfer the cheesecake in the pan to a wire rack and allow it to cool to room temperature.
- Chill: Refrigerate the cheesecake (still in the pan) for at least 8 hours, preferably overnight, to allow it to set properly.
- Serve: Remove the cheesecake from the refrigerator 1 to 2 hours before slicing. Use the parchment edges to lift the cheesecake off the pan base. For clean slices, heat a large chef knife under hot water before each cut. Serve plain or with fruit compote or your favorite topping.
Notes
- Use farm fresh double cream instead of regular heavy cream if available for better richness.
- Do not remove cheesecake from the pan until it is completely cooled to avoid breaking.
- Serve cheesecake at room temperature but store it in the refrigerator.
- Store cheesecake in the refrigerator for up to 1 week.
- Be careful with mixing speeds and times to avoid air bubbles; slow and minimal mixing ensures a silky texture.
- Freeze the cheesecake for up to 3 months by cooling completely, then wrapping tightly with plastic wrap and aluminum foil.
- This cheesecake is meant to look rustic and imperfect, which adds to its charm and appeal.
- Adjust sugar amount from 1¼ cups to 2 cups based on desired sweetness.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
