Description
This Basque Cheesecake features a creamy, rich texture with a rustic burnt top that adds a subtle caramelized flavor. It requires minimal ingredients and straightforward steps, making it a perfect impressive dessert for any occasion. The cheesecake is baked at high heat to achieve its signature golden-brown top and soft center.
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
- Prepare Pan: Preheat your oven to 425°F and line a 9 or 10-inch springform pan with a double layer of parchment paper arranged in a criss-crossed pattern. Wet, scrunch, and dry the parchment for easier handling and ensure it rises about 2 inches above the pan edge.
- Whip Cream Cheese: In a large bowl or stand mixer with a whisk attachment, whip the cream cheese for 2 minutes until smooth and creamy.
- Add Sugar: Blend in the granulated sugar at medium speed for about 2 minutes until smooth, scraping down the sides to avoid lumps.
- Incorporate Eggs: Add eggs one at a time at low speed, mixing gently until barely combined before adding the next egg to avoid over-whipping and air bubbles.
- Add Cream and Flavor: With the mixer on low, pour in the heavy cream, vanilla extract, and salt, mixing until fully incorporated.
- Add Flour: Sift the flour into the batter and gently mix for about 20 seconds to combine without overworking the batter.
- Pour Batter: Transfer the batter into the prepared springform pan, smoothing the top gently.
- Bake: Place the pan on a rimmed baking sheet on the oven’s middle rack. Bake for 65 minutes until the top is deep golden brown and the center jiggles slightly but looks set.
- Cool: Remove the cheesecake from the oven and place it on a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cheesecake, still in the pan, for at least 8 hours or overnight to set fully.
- Serve: Remove the cheesecake from the springform base using the parchment edges. Allow it to sit at room temperature for 1 to 2 hours before slicing. For clean slices, warm a chef’s knife under hot water, wipe dry, and slice.
- Optional Toppings: Serve plain or topped with fruit compote or other favorite cheesecake toppings.
Notes
- Use farm-fresh double cream if available for an even richer texture.
- Do not remove cheesecake from the pan until it has completely cooled to prevent cracking.
- Serve this cheesecake at room temperature for optimal flavor and texture.
- Store leftovers covered in the refrigerator for up to 1 week.
- Freeze for up to 3 months by wrapping tightly with plastic wrap and aluminum foil.
- Adjust sugar between 1¼ cups and 2 cups based on desired sweetness.
- Pay close attention to the mixing speeds to avoid overwhipping and prevent a souffle-like texture.
- The rustic burnt look is intentional and adds to the cake’s charm.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
