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
