If you’re searching for a dessert that feels both rustic and luxuriously creamy, look no further than this Basque Cheesecake Recipe. With its perfectly caramelized top and irresistibly silky interior, this cheesecake breaks all the rules and keeps every bite unforgettable. There’s something magical about the rich yet simple ingredients coming together to create that signature golden crust and melt-in-your-mouth texture that fans around the world adore.
Ingredients You’ll Need
These ingredients are straightforward and everyday pantry staples, yet each one plays a vital role in balancing the flavor, richness, and texture of your Basque Cheesecake Recipe. From the smooth cream cheese lending creaminess, to the eggs binding everything just right, every component matters.
- Cream cheese (32 ounces, softened): Using softened cream cheese ensures a smooth batter without lumps for that silky texture.
- Granulated sugar (1 ½ cups): Provides the perfect sweetness and helps create the beautiful browning on top.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Pure vanilla extract (1 tablespoon): Adds a subtle warmth and depth of flavor that makes the cheesecake irresistible.
- Large eggs (5, room temperature): Eggs provide structure and a creamy richness, binding everything perfectly.
- Heavy whipping cream (1 ½ cups): Contributes to the smooth, luscious, custard-like texture.
- All-purpose flour (¼ cup, sifted): A little flour helps stabilize the cheesecake without weighing it down.
How to Make Basque Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 410°F (210°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing the edges to hang over the sides. This simple step ensures your cheesecake will come out easily and keep its signature rustic shape. The high oven temperature is key for achieving that signature deeply caramelized, almost burnt top.
Step 2: Mix the Cream Cheese Base
In a large bowl, beat the softened cream cheese with the sugar, salt, and vanilla extract until the mixture is completely smooth and creamy. This part sets the foundation—no lumps here! Take your time to make sure everything blends well, giving you a rich, silky base for the cheesecake.
Step 3: Add Eggs and Cream
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This steady addition keeps the batter smooth and stable. Afterward, pour in the heavy cream and mix until everything is perfectly smooth. The cream lightens the texture, making each bite melt in your mouth.
Step 4: Incorporate the Flour
Gently sift the flour over the batter and carefully fold it in until there are no lumps. Folding preserves the airiness while blending the flour evenly to give your cheesecake some gentle structure without heaviness.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and slide it into the oven. Bake for 60 to 65 minutes. You’ll know it’s ready when the top turns a deep golden brown with a hint of caramelization and the center still jiggles slightly. The internal temperature should reach about 185°F (85°C) for that perfect creamy set.
Step 6: Cool and Release
Allow the cheesecake to cool completely in the pan set on a wire rack. It will deflate slightly as it cools, revealing the quivering custard inside. Use the parchment paper overhang to gently lift the cheesecake out of the pan when you are ready to serve.
How to Serve Basque Cheesecake Recipe
Garnishes
While the Basque Cheesecake Recipe shines all on its own, a light dusting of powdered sugar or a few fresh berries add a lovely contrast without overwhelming the rich flavors. A drizzle of honey or a spoonful of fruit compote also pairs beautifully for an added touch of sweetness and color.
Side Dishes
Keep your sides simple to let the cheesecake be the star. Serve alongside a cup of strong coffee, a delicate green tea, or a glass of dessert wine. Fresh fruit like figs or raspberries also complement the creamy depth perfectly, turning this dessert into a truly memorable treat.
Creative Ways to Present
For an unexpected twist, serve slices of the Basque Cheesecake Recipe on a rustic wooden board with seasonal fruits and a scattering of toasted nuts. You can also prepare mini versions in ramekins for elegant individual servings, perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Basque Cheesecake Recipe in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, allowing you to enjoy its deliciousness well after baking.
Freezing
If you want to keep it longer, you can freeze the cheesecake wrapped tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month and thaw overnight in the fridge for best texture and flavor retention.
Reheating
This cheesecake is delightful served warm or chilled, but if you prefer it warm after refrigeration, simply heat slices briefly in the microwave for 15 to 20 seconds. The texture remains creamy and indulgent, just like fresh from the oven.
FAQs
What makes a Basque Cheesecake different from a regular cheesecake?
Unlike traditional cheesecakes, Basque cheesecake is baked at a higher temperature which caramelizes the top creating a burnt, rustic crust while maintaining a creamy, custardy center. It’s less sweet and more focused on the depth of flavor.
Can I use low-fat cream cheese or milk instead of heavy cream?
For the authentic texture and richness of the Basque Cheesecake Recipe, full-fat cream cheese and heavy cream are highly recommended. Substituting with low-fat options might result in a less creamy and more dense cheesecake.
How do I know when the cheesecake is done?
The top should be a deep golden brown and almost burnt-looking, while the center still has a gentle wobble when you move the pan. An internal temperature near 185°F (85°C) ensures it’s baked just right.
Can I add flavors or mix-ins to this cheesecake?
This recipe is wonderful on its own for its simplicity, but you can experiment with adding citrus zest, spices like cinnamon, or swirl in fruit purée. Just be mindful that too many mix-ins can affect the texture and baking time.
Do I have to use a springform pan?
Using a springform pan with parchment lining makes removing the cheesecake much easier and preserves its delicate edges. While other pans might work, springform is the best option to achieve that classic Basque shape.
Final Thoughts
There’s truly something special about the Basque Cheesecake Recipe that transforms everyday ingredients into a decadent yet simple dessert you’ll want to make again and again. The beautiful burnt top contrasts perfectly with the creamy, luscious inside, proving that sometimes breaking the rules makes all the difference. I can’t wait for you to try it and enjoy every heavenly bite as much as I do!
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Basque Cheesecake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
Description
This Basque Cheesecake is a rich, creamy dessert with a unique deeply browned top and a custardy center. Originating from Spain’s Basque region, it features a rustic appearance and a caramelized flavor achieved by baking at a high temperature. Perfect for those who love a less sweet, velvety cheesecake that can be enjoyed warm, at room temperature, or chilled.
Ingredients
Cheesecake Batter
- 32 ounces cream cheese (softened to room temperature)
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 5 large eggs (at room temperature)
- 1 ½ cups heavy whipping cream
- ¼ cup all-purpose flour (sifted)
Instructions
- Preheat the oven: Preheat your oven to 410°F (210°C) and prepare a 9-inch springform pan by lining it with two sheets of parchment paper, letting the paper hang over the sides for easy removal later.
- Mix cream cheese and sugar: In a large bowl, beat the softened cream cheese, granulated sugar, salt, and vanilla extract together until the mixture is completely smooth and creamy, without any lumps.
- Add eggs and cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then pour in the heavy whipping cream and mix until the batter is smooth.
- Fold in flour: Gently sift in the all-purpose flour and carefully fold it into the batter until fully incorporated and lump-free, taking care not to overmix.
- Bake the cheesecake: Pour the batter into the prepared pan and bake for 60 to 65 minutes. The cheesecake is done when the top is deeply browned and the center still jiggles slightly. The internal temperature should register around 185°F (85°C).
- Cool the cheesecake: Remove from the oven and let the cheesecake cool in the pan on a wire rack. It will deflate slightly and settle as it cools.
- Serve: Enjoy the Basque cheesecake warm, at room temperature, or chilled according to your preference.
Notes
- Allowing the cream cheese and eggs to come to room temperature ensures a smoother batter without lumps.
- The high oven temperature creates the signature burnt top and creamy center texture unique to Basque cheesecake.
- Use parchment paper generously to prevent sticking and for easy cake removal.
- You can store leftovers in the refrigerator and serve chilled for a denser texture.
- The cheesecake will deflate slightly as it cools, which is normal and part of its rustic charm.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
