Description
A rich and creamy Basque Cheesecake with a caramelized top and silky interior, perfect for dessert lovers seeking a rustic yet impressive treat.
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 and Prepare Pan. Preheat the oven to 425°F and line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wet, scrunch, and dry the parchment paper to make it easier to work with, allowing it to stick up about 2 inches above the pan.
- Whip Cream Cheese. In a large bowl or stand mixer fitted with a whisk attachment, whip the cream cheese for 2 minutes until smooth.
- Add Sugar. Add the granulated sugar on medium speed and whip for about 2 minutes until fully incorporated and smooth, scraping down the sides to remove lumps.
- Incorporate Eggs. Add the eggs one at a time on low speed, ensuring only a little yellow remains from the previous egg before adding the next to avoid overmixing.
- Add Cream, Vanilla, and Salt. With the mixer on low, add heavy cream, vanilla extract, and salt, mixing until fully combined.
- Mix in Flour. Sift the flour into the batter and mix for about 20 seconds on low speed until just incorporated.
- Pour Batter into Pan. Pour the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Bake the Cheesecake. Place the pan on a rimmed baking sheet on the middle oven rack and bake for 65 minutes until the top is golden brown and the center remains jiggly. It will puff during baking and sink as it cools.
- Cool the Cheesecake. Transfer the cheesecake in the pan to a wire rack and allow it to cool to room temperature completely.
- Chill Overnight. Refrigerate the cheesecake in the pan for at least 8 hours or overnight to fully set.
- Serve. Remove from the refrigerator 1 to 2 hours before serving for best texture. Use parchment edges to lift the cheesecake off the pan base, slice with a hot knife for clean pieces, and serve plain or with your favorite topping.
Notes
- Use farm fresh double cream if available for an even richer flavor.
- Do not remove the cheesecake from the pan until it has completely cooled to prevent cracking.
- Serve the cheesecake at room temperature for the best texture and flavor.
- Store in the refrigerator for up to 1 week, or freeze wrapped tightly for up to 3 months.
- Mix ingredients slowly to avoid incorporating excess air and maintain a silky texture.
- The recipe can be adjusted to taste by increasing sugar to 2 cups or reducing to 1¼ cups.
- This cheesecake intentionally has a rustic and imperfect look but is impressively delicious.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg
