Description
This Basque Cheesecake features a rustic and creamy texture with a deeply caramelized top, crafted from full-fat cream cheese, heavy cream, and a subtle touch of vanilla. Baked at a high temperature to achieve its signature burnt surface, it’s an impressive yet forgiving dessert perfect for any occasion.
Ingredients
Scale
Cheesecake
- 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 double layer of criss-crossed parchment paper, ensuring the parchment extends about 2 inches above the pan edges. Wet, scrunch, and dry the parchment for easier handling and set the pan aside.
- Whip Cream Cheese: In a large bowl or stand mixer with a whisk attachment, whip the 32 ounces of cream cheese on medium speed for 2 minutes until smooth.
- Add Sugar: Gradually add 1½ cups granulated sugar to the cream cheese on medium speed. Mix for about 2 minutes until the mixture is smooth and free of lumps, scraping down the sides as needed.
- Incorporate Eggs: Add 5 large eggs one at a time at low speed, ensuring just a bit of yellow remains from the previous egg before adding the next, mixing gently to avoid incorporating too much air.
- Add Cream and Flavorings: With the mixer on low speed, add 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix until fully combined and smooth.
- Add Flour: Sift ⅓ cup all-purpose flour into the batter, then mix on low speed for about 20 seconds until just incorporated.
- Transfer Batter to Pan: Pour the cheesecake batter into the prepared springform pan evenly.
- Bake Cheesecake: Place the pan on a rimmed baking sheet on the middle oven rack. Bake for 65 minutes or until the top is a nice golden brown and the center is still jiggly. The cheesecake will puff during baking and then sink as it cools, which is normal.
- Cool to Room Temperature: Remove the cheesecake from the oven and transfer it in its pan to a wire rack. Let it cool to room temperature.
- Refrigerate to Chill: Refrigerate the cheesecake, still in the pan, for at least 8 hours, preferably overnight, to set properly.
- Serve: Remove from the refrigerator 1 to 2 hours before serving to bring it to room temperature. Use the parchment edges to lift the cheesecake from the pan base. For clean slices, heat a large chef’s knife under hot water, then slice the cheesecake. Serve plain or with your favorite topping like fruit compote.
Notes
- If available, use farm fresh double cream instead of regular heavy cream for enhanced richness.
- Do not remove the cheesecake from the pan until it has completely cooled to avoid cracking.
- Serve the cheesecake at room temperature but always store it in the refrigerator.
- Store leftovers in the refrigerator for up to 1 week to maintain freshness.
- Mix ingredients slowly and avoid overwhipping eggs or cream to prevent air bubbles and preserve a silky texture.
- The cheesecake can be frozen for up to 3 months; cool completely, then wrap tightly with plastic wrap and aluminum foil before freezing.
- This cheesecake is intentionally rustic and imperfect but perfect for parties and gatherings.
- Adjust sugar from 1¼ cups to 2 cups according to your desired sweetness level.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
