5 from 27 votes
Basque Cheesecake
Basque cheesecake is a rich, creamy dessert made with cream cheese, sugar, flour, eggs, heavy cream, and vanilla. It’s baked at a high temperature to achieve a deeply browned, almost caramelized top while maintaining a soft and tender interior. This cheesecake is known for its rustic, lightly burnt surface that contrasts with its smooth, custard-like center. It’s refrigerated overnight to set firmly, making it easy to slice and serve.
Prep Time
10 mins
Cook Time
1 hr
Additional Time
8 hrs
Servings:
10
slices
Course:
Dessert
Cuisine:
American
Ingredients
- 32 ounces cream cheese room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 egg large
- 1 1/2 cups heavy cream
Instructions
- Preheat the oven to 400 degrees F. Line a 9.5-inch springform pan with 2 layers of parchment paper leaving about 2 inches of overhang.
- Add the cream cheese to a large mixing bowl. With a hand mixer on medium, beat until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar, flour, and salt. Continue to beat until incorporated.
- Add in the vanilla extract and the eggs one at a time. Beat in each egg before adding the next. Scrape down the bowl.
- Add in 1/2 cup of the heavy cream and beat until combined.
- Add in another 1/2 cup of heavy cream and continue to beat until combined.
- Add in the remaining 1/2 cup of heavy cream and beat until incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place in the oven and bake for 1 hour until the top is dark brown.
- Remove from the oven and let cool to room temperature. Once cooled to room temperature, place in the fridge to chill overnight.
- Cut and serve.
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