Description
This Basque Cheesecake features a rich, creamy, and rustic burnt top with a silky interior. Its minimal ingredients and straightforward preparation make it an effortlessly impressive dessert perfect for gatherings and parties.
Ingredients
Scale
Cheesecake Batter
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper, wetting, scrunching, and drying the parchment to make it easier to handle. Allow the parchment to extend about 2 inches above the pan’s edge. Set aside.
- Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip 32 ounces of room temperature cream cheese on medium speed for 2 minutes until smooth and creamy.
- Add Sugar: Gradually add 1½ cups granulated sugar while mixing on medium speed. Continue mixing for about 2 minutes until fully combined and smooth, scraping down the sides if needed to ensure no lumps remain.
- Incorporate Eggs: Add 5 large eggs one at a time on low speed, mixing gently to incorporate each egg fully before adding the next. Ensure only a little yellow from the previous egg remains before adding the next one to avoid overmixing.
- Add Cream, Vanilla, and Salt: With the mixer on low speed, add 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix until fully incorporated, continuing to avoid overmixing for a smooth texture.
- Add Flour: Sift ⅓ cup all-purpose flour into the batter and mix on low speed for about 20 seconds to combine evenly without creating air bubbles.
- Pour and Bake: Pour the prepared batter into the lined springform pan. Place the pan on a rimmed baking sheet on the middle oven rack and bake for 65 minutes until the top is a deep golden brown and the center is still slightly jiggly.
- Cool the Cheesecake: Remove the cheesecake from the oven and transfer it (in the pan) to a wire rack to cool to room temperature. The cheesecake will deflate slightly as it cools, which is normal.
- Chill: Transfer the cheesecake (still in the pan) to the refrigerator and chill for at least 8 hours or preferably overnight to allow the center to set completely.
- Serve: Remove the cheesecake from the refrigerator 1 to 2 hours before serving to bring to room temperature. Use the parchment edges to lift the cheesecake off the pan base. For clean slices, warm a large chef’s knife under hot water, wipe dry, and slice the cheesecake.
- Optional Toppings: Serve plain or with fruit compote or your favorite cheesecake topping for added flavor.
Notes
- Use full-fat, room temperature cream cheese for the best texture and flavor.
- Farm fresh double cream can replace regular heavy cream for an even richer result.
- Do not remove the cheesecake from the pan until fully cooled to avoid cracking or breaking.
- The cheesecake is best served at room temperature but should be stored in the refrigerator otherwise.
- Store leftovers in the refrigerator for up to 1 week or freeze for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
- Be mindful when mixing to avoid overwhipping eggs and cream, which can create unwanted air bubbles and alter texture.
- The rustic, slightly burnt top and imperfect look are characteristic features of this cheesecake, making it charming and party-ready.
- Sugar can be adjusted between 1¼ cups to 2 cups depending on desired sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 140 mg
