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Basque Cheesecake Recipe

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4.5 from 5 reviews

Classic Basque Cheesecake is a creamy, caramelized crust dessert with a rustic appearance and a rich, smooth interior. This recipe uses cream cheese, cream, eggs, and flour to create a deeply golden, slightly burnt top with a custardy center, perfect for an impressive yet simple treat.

Ingredients

Units Scale

Cheesecake Batter

  • 750 g cream cheese blocks, room temperature
  • 1 cup caster sugar (regular white sugar ok too)
  • 1 1/4 cups whipping cream, taken out of fridge 15 minutes prior
  • 1/4 cup plain/all-purpose flour
  • 1 tsp vanilla bean extract or paste
  • 3/4 cups + 1 tbsp lightly whisked eggs (about 4-5 large eggs), at room temperature

Instructions

  1. Preheat Oven – Preheat your oven to 220°C / 425°F (200°C fan) with the rack placed in the middle position to ensure even baking.
  2. Prepare Pan – Scrunch 2 sheets of 40cm/16″ baking or parchment paper and press them into a 20cm/8″ springform pan, folding it over the edges to hold in place. This creates the signature rustic sides and will hold the batter securely despite the paper pleats.
  3. Beat Cream Cheese – In a large bowl, beat the cream cheese on medium speed for 2 minutes until smooth and lump-free, scraping down the sides as needed. Then add the sugar and beat on low for about 10 seconds to combine.
  4. Prepare Flour Cream Mixture – In a separate medium bowl, mix about 1/4 cup of the cream with all the flour until lump-free, forming a paste. Slowly whisk in the remaining cream until fully incorporated, then stir in the vanilla extract. The texture should be pourable and not whipped.
  5. Combine Mixtures – With the mixer on low speed, slowly pour the cream mixture into the cream cheese mixture and beat just until combined. Then gradually add the lightly whisked eggs, continuing to beat on low and stopping immediately once combined to minimize air bubbles.
  6. Remove Air Bubbles – Pour the batter into the prepared springform pan. Firmly bang the pan on the countertop several times to release bubbles and use a small sharp knife to pop any bubbles on the surface, repeating 3 to 5 times.
  7. Bake – Bake for 45 minutes or until the top is deeply golden brown and caramelized. It may take up to 65 minutes depending on the oven; monitor closely during the last 15 minutes to prevent burning. The center will still wobble and rise like a soufflé.
  8. Cool and Chill – Allow the cake to cool in the pan on the counter for at least 2 hours; it will naturally sink slightly. Then refrigerate uncovered for a minimum of 8 hours to set completely.
  9. Serve – Release the springform sides, gently lifting the cake on the parchment paper base onto a serving plate. The rustic paper adds to the presentation. Let the cheesecake come to room temperature for 30 minutes if preferred, though it’s also excellent served chilled. Cut into slices and enjoy as is—no accompaniments needed.

Notes

  • Using room temperature ingredients ensures smooth, lump-free batter and even baking.
  • Parchment paper scrunching creates signature rustic edges—don’t skip this step.
  • Be careful not to overbeat after adding eggs to avoid excess air bubbles that can cause cracking.
  • Watch the cake closely near the end of baking to achieve the ideal deep golden brown color without burning.
  • The cheesecake center will be slightly jiggly when done; it firms up during chilling.
  • Served chilled or at room temperature, it pairs beautifully with fresh berries but is delicious plain.
  • Use a sharp knife dipped in hot water and wiped dry for clean slices.

Find it online: https://stoveandlove.com/basque-cheesecake-recipe/