Basque Cheesecake Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Additional Time
5 hrs
-
Total Time
6 hrs
-
Servings
8 servings
-
Calories
586 kcal
-
Course
Dessert
Basque Cheesecake Recipe
Description
The Basque Cheesecake recipe combines room temperature cream cheese, granulated sugar, salt, and vanilla to create a smooth batter. Eggs are incorporated one at a time, followed by sifted flour and heavy cream, producing a rich and creamy mix. The cake is baked in a parchment-lined springform pan at 400°F, which allows the top to brown deeply and create a characteristic caramelized crust while keeping the interior soft and custardy.
This cheesecake features a creamy, dense texture with a slightly burnt, rustic surface that adds complexity to the vanilla and cream cheese flavors. The high baking heat and use of parchment paper give it an informal look and a unique texture that sets it apart from traditional cheesecakes. The edges bake more firmly while the center remains delicate.
Basque Cheesecake is served chilled and sliced neatly with a sharp knife. Its distinctive taste and texture make it a memorable dessert that pairs well with fresh fruit or a light sauce. The recipe advises chilling uncovered to avoid condensation and enhance the surface finish.
Room temperature ingredients contribute to a lump-free batter, and optional citrus zest can brighten the flavor. The cheesecake can be broiled briefly for a darker top if desired. It is important to keep the cake in the springform pan through chilling to preserve its shape.
Ingredients
- 3 (8-ounce) blocks cream cheese room temperature (678g)
- 1 cup granulated sugar (200g)
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 4 large egg
- 2 tablespoons all-purpose flour
- 1½ cups heavy cream (360mL)
Instructions
- Preheat the oven to 400F. Line a 9-inch springform pan with a 12x17-inch sheet of parchment paper, pressing into the bottom and up the sides and letting the excess hang over the edge. Place another parchment sheet in the pan, overlapping the first, pressing it into the pan to make sure the entire pan is lined with paper. (Don’t worry about creases in the paper. It gives character to this rustic cheesecake!) Place the pan on a baking sheet.
- In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, vanilla, and salt on medium-low speed until very smooth, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl between additions. Sift in the flour and beat just until combined.
- With the mixer running on low speed, slowly pour in the cream. Once it’s all added, scrape down the bowl, and beat on low speed until smooth and well combined, about 30 seconds more. Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter. Pour the batter into the prepared pan.
- Bake for 45 minutes, or until the cheesecake is very puffy and the top is dark brown (somewhere between milk and dark chocolate). Place the cheesecake on a wire rack and cool to room temperature. (The cake will fall as it cools.) Refrigerate, uncovered, for at least 5 hours or up to 2 days.
- When you’re ready to serve, unlock the sides of the springform pan and remove. Carefully peel back the parchment paper away from the cheesecake before slicing.
Notes
- Use room temperature cream cheese, heavy cream, and eggs to ensure a smooth, lump-free batter.
- Optionally add 1 tablespoon lemon or orange zest to enhance the vanilla flavor.
- If a darker browned surface is desired, briefly broil the cheesecake at the end, watching carefully to prevent burning.
- Chill the cheesecake uncovered in the refrigerator for several hours to allow flavors to develop and the center to set.
- Keep the cake in the springform pan during chilling to maintain shape; remove only before serving.
- Slice with a sharp knife, wiping clean between cuts for neat slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 48g | 74% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 543mg | 23% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
