Description
This Basque Cheesecake recipe delivers a rich, creamy, and slightly caramelized crusted cheesecake with a rustic, imperfect look. The smooth batter is baked at a high temperature to create a golden brown, jiggly center that sets perfectly after chilling. Ideal for serving plain or with fruit compote, this dessert is indulgent yet easy to prepare.
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. Wet, scrunch, and dry the parchment to make it easier to fit, ensuring it sticks up about 2 inches above the pan’s edge. Set aside.
- Whip 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 granulated sugar on medium speed and mix for about 2 minutes until smooth. Scrape down the sides to remove any lumps.
- Incorporate Eggs: Add eggs one at a time on low speed, making sure to mix gently until only a little yellow from the previous egg remains before adding the next.
- Add Cream and Flavorings: On low speed, add heavy cream, vanilla extract, and salt, mixing until fully incorporated.
- Add Flour: Sift the flour into the batter and mix for about 20 seconds on low speed to combine.
- Pour Batter: Transfer the cheesecake batter into the prepared springform pan.
- Bake: Place the pan on a rimmed baking sheet in the middle rack of the oven. Bake for 65 minutes or until the top is nicely golden brown and the center is still jiggly. The cheesecake will puff up during baking and sink afterward; this is normal.
- Cool: Transfer the cheesecake (in the pan) to a wire rack and let it cool to room temperature.
- Chill: Refrigerate the cheesecake for at least 8 hours, preferably overnight. Remove from refrigerator 1 to 2 hours before serving. Use the parchment edges to lift the cheesecake from the pan base for slicing.
- Slice and Serve: For clean slices, heat a large chef’s knife under hot water before cutting. Serve plain or with fruit compote or your favorite toppings.
Notes
- Using farm fresh double cream instead of regular heavy cream enhances richness.
- Do not remove the cheesecake from the pan until it is completely cooled to preserve its shape.
- Serve cheesecake at room temperature for the best texture but store it in the refrigerator.
- Store leftover cheesecake refrigerated for up to 1 week.
- Mix slowly and minimally to avoid overwhipping which causes air bubbles and a souffle-like texture.
- You can freeze cheesecake for up to 3 months wrapped in plastic wrap and foil once fully cooled.
- The recipe produces a rustic, imperfect look but delivers impressive taste perfect for parties.
- Sugar can be adjusted between 1¼ to 2 cups based on your sweetness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 530 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 165 mg
