Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basque Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: Spanish

Description

This Basque cheesecake combines the rich, velvety smoothness of a traditional cheesecake with a tantalizing burnt caramelized top.


Ingredients

  • 24oz (3 blocks) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp salt (optional)
  • 4 large eggs
  • 3 tbsp all-purpose flour (or 2 tbsp cornstarch)
  • 1 1/2 cups (375ml) heavy cream

Instructions

  1. Preheat oven to 400F. Butter and line a 9″ springform pan with two overlapping 15×16″ sheets of parchment paper. Use an 8″ cake pan or plate to press the sheets down into the springform pan.
  2. Remove the smaller pan or plate. Fit the parchment along the sides of the springform pan by making some pleats. It does not have to be perfect. Just as long as the parchment sits in the pan.
  3. In a large mixing bowl, beat the cream cheese, sugar, vanilla, and salt (if using) together for about 3 minutes until smooth and glossy.
  4. Mix in the eggs, one at a time, and scrape down the bowl as needed. Sift in the flour and mix until just combined.
  5. With the mixer on low, slowly pour in the cream and mix until smooth. Pour the batter into the prepared pan.
  6. Bake for about 45 minutes or until the cheesecake is puffy and dark brown on top. Place the cheesecake on a cooling rack and cool to room temperature. The cheesecake will fall as it cools. Unlock the sides of the pan and remove. Carefully peel away the parchment from the sides of the cheesecake.
  7. Serve at room temperature or cover with a cake dome and store in the fridge until ready to serve.

Notes

Be sure to read the blog post for all the tips and tricks to help with this recipe.

This cheesecake can be covered and kept at room temperature for 1 day. After that, any leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days.

My Favorite Spring Recipes

FREE EMAIL BONUS

Simple tips, tricks & favorite recipes to bake like the pros!