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Basque Cheesecake Recipe

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4.1 from 12 reviews

  • Author: Lea
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings

Description

This Basque Cheesecake offers a rich, creamy, and caramelized flavor with a unique burnt top, achieved by baking at a high temperature. With a smooth texture and a delicate balance of sweetness and slight tang from cream cheese, this dessert is a perfect treat served at room temperature.

Ingredients

For the Pan

  • 1 teaspoon softened butter

For the Cheesecake

  • 24 ounces cream cheese, at room temperature
  • 1 (200g) cup granulated sugar
  • 1 vanilla pod or 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 1/3 cup (40g) all-purpose flour

Instructions

  1. Prep the Pan: Rub an 8-inch cake pan or springform pan with 1 teaspoon of softened butter to help the parchment paper stick. Press a sheet of parchment into the pan, extending it up the sides and pressing firmly to fit closely and securely. Set aside.
  2. Preheat the Oven: Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the cheesecake.
  3. Mix Cream Cheese and Sugar: Using an electric hand mixer or stand mixer, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla beans or extract, then beat until the mixture is fluffy, approximately 1 minute.
  4. Add Eggs One at a Time: Crack in each egg one by one, mixing fully after each addition to maintain a smooth batter.
  5. Add Salt and Cream: Stir in the kosher salt, then gradually pour in the heavy cream while mixing gently until well combined, about 1 minute.
  6. Incorporate Flour: Sift in the all-purpose flour and mix it into the batter just until incorporated to avoid overmixing.
  7. Pour Batter into Pan: Transfer the cheesecake mixture into the prepared pan, smoothing the top evenly. Tap the pan on the counter a few times to settle the batter and remove air pockets.
  8. Bake: Place the cake pan on a baking sheet and bake in the preheated oven for 45 to 50 minutes, until the cheesecake is puffed up and slightly jiggles in the center.
  9. Cool the Cheesecake: Remove from oven and allow to cool in the pan for about 1 hour. Then, carefully lift the cheesecake out using the parchment overhang and let it cool for an additional hour at room temperature.
  10. Serve: As the cheesecake cools, it will shrink slightly and firm up. Peel off the parchment paper and slice to serve. Best enjoyed at room temperature for optimal texture and flavor.
  11. Store: Keep the cheesecake in an airtight container at room temperature or refrigerate. It will keep well up to three days refrigerated or stored at room temperature.

Notes

  • Allow the cream cheese to come to room temperature before mixing for smooth batter.
  • Using a high oven temperature helps to develop the characteristic burnt top and creamy texture.
  • Do not overmix once the flour is added to avoid a dense texture.
  • For best results, serve the cheesecake at room temperature to maximize its creamy texture and rich flavor.
  • Store leftovers in an airtight container; refrigeration is optional but recommended if keeping for more than a day.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://recipesbylea.com/basque-cheesecake-recipe/