Description
Basque Cheesecake is a rustic, creamy dessert characterized by its burnt caramelized top and silky, rich center. Made with cream cheese, eggs, heavy cream, and a touch of vanilla, it's baked at a high temperature to achieve a burnt exterior and a luscious, jiggly interior that firms up after chilling. This recipe yields a wonderfully indulgent cheesecake ideal for parties 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
- Preheat and Prepare 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. Wet, scrunch, and dry the parchment to make it easier to work with. Let the parchment stick up about 2 inches above the pan's edge. 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 granulated sugar on medium speed, mixing for about 2 minutes until the mixture is smooth and no lumps remain. Scrape the bowl sides as needed.
- Add Eggs: Add eggs one at a time on low speed, mixing just enough so that only a little yolk remains visible before adding the next.
- Incorporate Cream, Vanilla, and Salt: With the mixer on low speed, add heavy cream, vanilla extract, and salt, mixing until fully combined.
- Add Flour: Sift the flour into the batter and mix on low speed for about 20 seconds to fully incorporate.
- Pour Batter and Bake: Pour the batter into the prepared pan placed on a rimmed baking sheet. Bake on the middle rack for 65 minutes until the top is golden brown and the center is still jiggly.
- Cool Cheesecake: Transfer the pan to a wire rack and let cool to room temperature.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours, preferably overnight. Remove from the refrigerator 1 to 2 hours before serving.
- Slice and Serve: Use the parchment edges to lift the cheesecake off the pan base. For clean slices, heat a large chef knife in hot water before cutting. Serve plain or with fruit compote or preferred toppings.
Notes
- If available, use farm fresh double cream instead of regular heavy cream for a richer texture.
- Do not remove the cheesecake from the pan until it has completely cooled to avoid cracking.
- Serve the cheesecake at room temperature for best flavor and texture.
- Store in the refrigerator for up to 1 week.
- Pay close attention to mixing speeds and times to avoid air bubbles and achieve silky texture; avoid overwhipping.
- Freeze the cheesecake for up to 3 months by cooling completely, then wrapping tightly in plastic wrap and foil.
- The recipe’s rustic appearance is intentional and adds to its charm.
- Adjust sugar between 1¼ cups and 2 cups depending on desired sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 180 mg
