Description
This Basque Cheesecake features a creamy, silky texture with a characteristic burnt golden-brown top and rustic appearance. It’s an impressive dessert that’s simple to make, perfect for parties or special occasions, and best served at room temperature with optional fruit compote or toppings.
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. To make the parchment easier to work with, wet, scrunch, and dry it. The parchment should extend about 2 inches above the top of the pan. Set aside.
- Mix Cream Cheese: In a large bowl or a stand mixer fitted with a whisk attachment, whip the cream cheese for 2 minutes until smooth.
- Add Sugar: Add the granulated sugar and mix on medium speed until smooth, about 2 minutes. Scrape down the sides as needed to avoid lumps.
- Incorporate Eggs: Add the eggs one at a time on low speed, making sure only a little yellow remains from the previous egg before adding the next to avoid overmixing.
- Add Cream and Flavorings: With the mixer on low, pour in the heavy cream, vanilla extract, and salt. Mix until fully incorporated.
- Add Flour: Sift the flour into the batter and mix for about 20 seconds on low speed until combined.
- Pour and Bake: Pour the batter into the prepared springform pan. Place the pan on a rimmed baking sheet and bake on the middle oven rack for 65 minutes until the top is golden brown and the center is still slightly jiggly.
- Cool: Remove the cheesecake from the oven and transfer it with the pan to a wire rack to cool to room temperature.
- Chill: Refrigerate the cheesecake in the pan for at least 8 hours, preferably overnight.
- Serve: Remove the cheesecake from the refrigerator 1 to 2 hours before serving. Use the parchment edges to lift it from the pan base. For clean slices, heat a large chef’s knife under hot water and slice the cheesecake.
- Optional Toppings: Serve plain or with fruit compote or your favorite cheesecake topping.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Do not overwhip the eggs or cream to prevent air bubbles and a souffle-like texture.
- Do not remove the cheesecake from the pan until it has completely cooled to avoid breaking.
- Serve at room temperature for optimal flavor and texture but store in the refrigerator.
- You can store the cheesecake refrigerated for up to 1 week.
- The cheesecake is freezer-friendly for up to 3 months; wrap well with plastic wrap and foil.
- If available, use farm fresh double cream instead of regular heavy cream for richer flavor.
- The sugar amount can be adjusted from 1¼ to 2 cups depending on preferred sweetness.
- The rustic appearance is intentional and part of the charm of this cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 290 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 160 mg
