Description
This Basque Cheesecake recipe delivers a creamy, rich, and beautifully caramelized dessert with a deeply golden brown top and a soft, jiggly center. It combines simple ingredients like cream cheese, eggs, heavy cream, and sugar, baked at a high temperature to achieve its signature burnt crust and custard-like texture, perfect for a sophisticated yet easy-to-make treat.
Ingredients
Scale
Cheesecake Batter
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure to leave enough overhang on all sides for easy removal.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth, creamy, and free of lumps.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating thoroughly after each addition to ensure a smooth and consistent batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt, then mix until everything is fully combined and the batter is smooth.
- Sift and Add Flour: Sift the all-purpose flour into the batter and blend carefully until there are no lumps remaining, ensuring a silky texture.
- Prepare for Baking: Pour the cheesecake batter into the prepared springform pan, tapping the pan gently on the counter to release any trapped air bubbles.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes, until the top is a deeply golden brown and the center still jiggles slightly when shaken—this is crucial for the proper creamy texture.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or ideally overnight to set before slicing and serving.
Notes
- Room temperature ingredients are essential for a smooth batter and even baking.
- Do not overbake; a slightly jiggly center ensures a creamy texture.
- Parchment paper overhang helps lift the cheesecake easily from the pan.
- The burnt top is a signature feature of Basque cheesecake, providing a deeper flavor.
- Refrigerate overnight for best texture and flavor development.
