Description
A rich and creamy Basque Cheesecake with a beautifully caramelized top and silky texture, perfect for a rustic yet impressive dessert that’s easy to make at home.
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 the 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, which should extend about 2 inches above the rim. Wet, scrunch, and dry the parchment to make it easier to work with. Set aside.
- 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 gradually on medium speed and mix for about 2 minutes. Scrape down the bowl sides as needed to ensure no lumps remain.
- Incorporate Eggs: Add the eggs one at a time on low speed, mixing just until barely combined before adding the next, so that only a small bit of the yellow remains.
- Add Cream and Flavoring: With the mixer still on low speed, add the heavy cream, vanilla extract, and salt. Mix until fully incorporated.
- Add Flour: Sift the flour into the batter and mix for about 20 seconds to combine.
- Pour Batter: Pour the cheesecake batter into the prepared pan.
- Bake: Place the pan on a rimmed baking sheet and bake on the middle rack for 65 minutes. The cheesecake will puff up and then sink as it cools. It is done when the top is golden brown and the center is slightly jiggly.
- Cool: Transfer the cheesecake in the pan to a wire rack and cool to room temperature.
- Chill: Refrigerate the cheesecake for at least 8 hours, preferably overnight. Remove from the refrigerator 1 to 2 hours before serving. Use the parchment paper edges to lift the cheesecake off the pan base.
- Slice and Serve: For clean slices, heat a large chef’s knife under hot water and cut the cheesecake. Serve plain or with your favorite topping.
Notes
- If available, farm fresh double cream can be used instead of regular heavy cream 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; always store it in the refrigerator when not served.
- Be cautious with mixing speeds to avoid overwhipping, which can cause air bubbles and a soufflé-like texture instead of a creamy one.
- The cheesecake can be frozen for up to 3 months. Cool completely, then wrap tightly with plastic wrap and aluminum foil before freezing.
- This recipe is forgiving and purposely rustic in appearance but yields a silky and creamy dessert.
- Sugar level can be adjusted between 1¼ cups to 2 cups depending on sweetness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 125 mg
