Description
This Basque Cheesecake recipe delivers a creamy, rich, and caramelized dessert with a rustic crust and silky center. It features full-fat cream cheese, heavy cream, and a touch of vanilla, baked at high heat to achieve a beautifully browned top and a delicate, jiggly middle that sets after chilling.
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 criss-crossed double layer of parchment paper, scrunching and drying it to make handling easier. Allow the parchment to extend about 2 inches above the pan sides. Set aside.
- Whip the cream cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip the cream cheese for 2 minutes until smooth and creamy.
- Add sugar: Add the granulated sugar gradually on medium speed and continue mixing for about 2 minutes until fully incorporated and lump-free. Scrape down the bowl as needed.
- Add eggs: Mix in the eggs one at a time on low speed, ensuring each egg is mostly incorporated before adding the next to prevent overmixing.
- Incorporate cream and flavorings: On low speed, add the heavy cream, vanilla extract, and salt. Mix until fully combined but do not overbeat.
- Add flour: Sift the flour into the batter and mix gently for about 20 seconds to incorporate.
- Transfer to pan: Pour the batter into the prepared springform pan, smoothing the top as needed.
- Bake: Place the pan on a rimmed baking sheet and bake on the middle oven rack for 65 minutes. The cheesecake will rise during baking and then sink while cooling; the top should be a deep golden brown and the center slightly jiggly.
- Cool: Remove the cheesecake from the oven and place it on a wire rack to cool to room temperature in the pan.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours, preferably overnight to allow it to set completely.
- Serve: Remove the cheesecake from the refrigerator 1 to 2 hours before serving. Lift it out using the parchment edges and slice with a knife warmed under hot water for clean cuts. Serve plain or with fruit compote or desired toppings.
Notes
- If available, use farm fresh double cream instead of regular heavy cream for a richer flavor.
- Do not remove the cheesecake from the pan until fully cooled to avoid cracking or breaking.
- The cheesecake is best served at room temperature but must be stored in the refrigerator.
- Store leftovers in the refrigerator for up to 1 week.
- Mix ingredients gently and avoid overwhipping to prevent air bubbles and maintain a silky texture.
- Freezing is possible for up to 3 months; cool completely, wrap well, and support with a cake board if possible.
- The cheesecake is rustic and imperfect by design; its caramelized surface and jiggly center add to its charm.
- Adjust sugar to taste: increase to 2 cups for sweeter or reduce to 1¼ cups for less sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 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
