Description

Basque Cheesecake is a creamy, rich dessert with a caramelized top and a unique rustic appearance. This no-fuss cheesecake requires full-fat cream cheese and heavy cream, whipped minimal minutes to achieve a silky texture. Baked at a high temperature for a golden brown top and a slightly jiggly center, it is chilled overnight for the perfect set. It’s ideal served plain or with fruit compote, promising impressive flavor and texture with a simple method.

Ingredients

Scale

Main Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare 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 pliable, ensuring it extends about 2 inches above the pan edges. 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 fluffy.
Add Sugar: Gradually add the granulated sugar on medium speed, mixing for about 2 minutes until fully incorporated and no lumps remain. Scrape down the bowl sides as needed.
Incorporate Eggs: Add eggs one at a time on low speed, making sure each is mostly mixed in before adding the next. This avoids overmixing and keeps the batter silky.
Mix Cream, Vanilla, and Salt: With the mixer still on low, add heavy cream, vanilla extract, and salt, mixing until fully combined without overwhipping.
Add Flour: Sift the flour into the batter and mix on low speed for about 20 seconds until just incorporated.
Pour Batter and Bake: Pour the batter into the prepared pan and place it on a rimmed baking sheet in the middle oven rack. Bake for 65 minutes. The cheesecake will puff and then sink after baking; it’s done when the top is golden brown and the center remains jiggly.
Cool Cheesecake: Transfer the cheesecake in its pan to a wire rack and let it cool to room temperature completely.
Chill: Refrigerate the cheesecake in the pan for at least 8 hours, preferably overnight, for the center to fully set.
Serve: Remove from the refrigerator 1 to 2 hours before serving, using the parchment edges to lift the cake from the pan base. For clean slices, heat a large chef’s knife under hot water before slicing. Serve plain or with your favorite topping such as fruit compote.

Notes

If farm fresh double cream is available, substitute it for regular heavy cream for enhanced richness.
Do not remove the cheesecake from the pan until it has completely cooled to maintain its shape.
Serve the cheesecake at room temperature but always store in the refrigerator to preserve texture.
Store leftovers in the refrigerator for up to 1 week.
Pay close attention to mixing speeds and times to avoid overwhipping, which can lead to air bubbles or a souffle-like texture.
Freeze cheesecake for up to 3 months by cooling completely, then wrapping tightly in plastic wrap and aluminum foil. Use a cake board for support if available.
This cheesecake is meant to look rustic and imperfect but remains delicious and perfect for parties.
Adjust sweetness by increasing sugar to 2 cups or reducing it to 1¼ cups according to preference.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 300 mg
Fat: 35 g
Saturated Fat: 22 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 150 mg