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Basque Cheesecake Recipe

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★★★★★

4.5 from 139 reviews

This Basque Cheesecake is a creamy, caramelized cheesecake with a perfectly burnt top and rich, custardy interior. Originating from the Basque region of Spain, it features a rustic appearance with a deeply browned crust and a luscious, silky texture inside. The recipe combines cream cheese, sugar, eggs, heavy cream, and a touch of flour, baked at high heat to achieve its distinctive caramelized exterior and soft center.

Ingredients

Scale

Pan Preparation

  • Unsalted butter or nonstick spray, for greasing the pan
  • Parchment paper, enough to line a 10-inch springform pan with overhang

Batter

  • 1 ¾ cups (350 grams) granulated sugar
  • 2 ¼ pounds (36 ounces) cream cheese, at room temperature
  • ¼ teaspoon kosher salt (such as Diamond Crystal)
  • 5 large eggs
  • 2 cups (480 milliliters) heavy cream
  • ¼ cup (30 grams) all-purpose flour

Instructions

  1. Preheat and Prepare the Pan: Place a rack in the center of the oven and preheat to 400°F (200°C). Grease a 10-inch springform pan with unsalted butter or nonstick spray and line it with parchment paper, leaving 2 to 3 inches of overhang above the rim for easy removal. Press the parchment paper to fit the pan, pleating as necessary to accommodate the pan’s shape.
  2. Cream the Sugar and Cream Cheese: In a large bowl, beat the granulated sugar and room-temperature cream cheese until the mixture is smooth and creamy, using a handheld mixer or a stand mixer with the paddle attachment. This can also be done by hand using a wooden spoon for about 5 minutes until smooth.
  3. Add Salt and Eggs: Mix in the kosher salt. Then add the eggs one at a time, beating each fully into the batter before adding the next, ensuring a smooth, uniform mixture.
  4. Incorporate Cream and Flour: Beat in the heavy cream until combined. Sift the all-purpose flour and fold it into the batter on low speed to avoid lumps while maintaining a smooth texture.
  5. Pour and Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50 to 60 minutes, until the top is deeply browned and almost burnt, and the center is very jiggly when gently shaken.
  6. Cool the Cheesecake: Remove the cheesecake from the oven and place it on a cooling rack. It will have risen above the rim of the pan but will collapse as it cools. Allow it to cool completely at room temperature.
  7. Serve: Once cooled, carefully remove the springform rim and peel away the parchment paper from around the cake. Serve the Basque cheesecake at room temperature for the best flavor and texture.

Notes

  • The high baking temperature is key to achieving the characteristic burnt top and creamy interior.
  • Be sure to use room temperature cream cheese for a smooth batter without lumps.
  • Leaving the cheesecake a bit jiggly in the center after baking results in a perfectly creamy texture once cooled.
  • The parchment paper overhang helps in easy removal without damaging the cheesecake.
  • This cheesecake is best enjoyed within 2-3 days, stored covered at room temperature or refrigerated.

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, caramelized top cheesecake

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