I absolutely adore this cheesecake recipe because it’s the perfect blend of creamy decadence and sweet indulgence, making it impossible to resist. Plus, there’s something incredibly satisfying about crafting this golden-brown masterpiece and sharing it with friends, knowing the result is always rave-worthy and Instagrammable!
Basque Cheesecake is a dessert I adore making. I love its creamy texture and its unique burned top.
This recipe calls for 2 pounds of cream cheese and 2 cups of heavy cream, so the cheesecake is plentiful and very decadent. The 1 1/2 cups of sugar used in the recipe doesn’t eclipse the not-so-subtle flavors of vanilla, the slight saltiness, or the hint of burnt that permeates the cake.
Ingredients
Cream Cheese:
Delivers a luscious mouthfeel and intense flavor; very fatty.
Granulated Sugar:
Provides sweetness; a supplier of carbohydrates.
Eggs:
The correct amount of protein and necessary nutrients can help.
Heavy Cream:
Boosts creaminess and richness; fat content high.
Vanilla Extract:
Contributes taste; negligible nutrients.
All-Purpose Flour:
Gives shape and form; provides starch and sugars.
Salt:
Improves taste; utilized in minute quantities.
Ingredient Quantities
- 2 lb (900 g) cream cheese, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 6 large eggs
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- 1/4 cup (32 g) all-purpose flour
- 1/4 tsp salt
Instructions
1. Set your oven to 400°F (200°C). Prepare a 9-inch (23-cm) springform pan by lining it with parchment paper. The parchment should extend beyond the top of the pan by at least 2 inches (5 cm).
2. In a large mixing bowl, with an electric mixer on medium speed, beat the cream cheese until smooth and creamy.
3. Slowly incorporate the granulated sugar into the cream cheese, mixing well until the two are fully blended and smooth.
4. Incorporate the eggs, adding one at a time and mixing thoroughly after each addition to keep a smooth blend.
5. Add the heavy cream and vanilla extract, then mix until the batter is uniform and creamy.
6. Sift the flour and salt over the batter, then gently fold them in with a spatula until no lumps remain.
7. Make sure the parchment paper supports any overflow when pouring the batter into the prepared springform pan.
8. In a preheated oven, bake the cheesecake for approximately 50-60 minutes. The top should be a deep golden brown, and the center should be set but still slightly jiggly.
9. Allow the cheesecake to cool in the pan for a minimum of one hour at room temperature after taking it from the oven.
10. When the cheesecake is completely cooled, chill it in the refrigerator for a minimum of 4 hours, or overnight, before taking it out of the pan and serving it.
Equipment Needed
1. Oven
2. 9-inch (23-cm) springform pan
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Sifter for flour
10. Refrigerator
FAQ
- Can I use a different type of cheese instead of cream cheese?To achieve the authentic texture and flavor, it is recommended to use cream cheese, as Basque cheesecake relies on its creamy smooth consistency.
- Why doesn’t the cheesecake have a crust?What makes Basque cheesecake unique is that it requires no crust. As the cake bakes, the edges darken and form an outer layer.
- Do I need to line the baking pan with parchment paper?Indeed, preventing the cheesecake from sticking to the pan and making it easily removable once baked is why parchment paper should line the pan.
- How do I know when the cheesecake is done baking?When the cheesecake is finished, the top is deeply browned, but the center is still slightly jiggly. It will firm up as it cools.
- Can I add flavors or toppings to the cheesecake?Even though it’s customary to savor Basque cheesecake without any extras, you can enhance the flavor profile by adding something like lemon zest. You can also do the obvious and serve it up with a few fresh berries.
- Can I make this cheesecake in advance?Sure, it can be made a day ahead. Simply put it in the refrigerator and bring it back to room temperature before serving it for the best texture and flavor.
- Is it normal for the cheesecake to sink as it cools?It is entirely typical for Basque cheesecake to have a bit of a dip in the middle when it cools, giving it the appearance that it has.
Substitutions and Variations
Cream Cheese:
Substituting with mascarpone cheese is fine, but the texture will be slightly creamier and less tangy.
Granulated Sugar:
For a taste of caramel, opt for light brown sugar. Just know that it will tint your desserts a shade darker and make them slightly less sweet (the sugar has more molasses, which factor for about 1.5 times more in terms of sweetness).
Heavy Cream:
You can substitute half-and-half, but the cheesecake may not be quite as rich.
Vanilla Extract:
You can substitute the same amount of almond extract or a vanilla bean for a different flavor nuance.
All-Purpose Flour:
You can use cornstarch instead of gluten-free thickeners, but use half.
Pro Tips
1. Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese, are at room temperature before you start. This ensures a smooth and creamy batter without lumps.
2. Avoid Over-mixing: When adding the eggs, mix on low speed and just until each egg is incorporated. Over-mixing can introduce too much air into the batter, leading to cracks during baking.
3. Parchment Paper Tips: Use a few dabs of butter or cooking spray to stick the parchment to the sides of the pan. This will help keep it in place as you pour the batter.
4. Check Baking Consistency: If the top of the cheesecake is browning too quickly, you can cover it loosely with foil during the last 10-15 minutes of baking to prevent over-browning.
5. Water Bath Alternative: To prevent cracks, you can place a pan of hot water on a lower rack in the oven while baking the cheesecake. This creates a moist environment that reduces the risk of the cheesecake drying out or cracking.
Basque Cheesecake Recipe
My favorite Basque Cheesecake Recipe
Equipment Needed:
1. Oven
2. 9-inch (23-cm) springform pan
3. Parchment paper
4. Large mixing bowl
5. Electric mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Sifter for flour
10. Refrigerator
Ingredients:
- 2 lb (900 g) cream cheese, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 6 large eggs
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- 1/4 cup (32 g) all-purpose flour
- 1/4 tsp salt
Instructions:
1. Set your oven to 400°F (200°C). Prepare a 9-inch (23-cm) springform pan by lining it with parchment paper. The parchment should extend beyond the top of the pan by at least 2 inches (5 cm).
2. In a large mixing bowl, with an electric mixer on medium speed, beat the cream cheese until smooth and creamy.
3. Slowly incorporate the granulated sugar into the cream cheese, mixing well until the two are fully blended and smooth.
4. Incorporate the eggs, adding one at a time and mixing thoroughly after each addition to keep a smooth blend.
5. Add the heavy cream and vanilla extract, then mix until the batter is uniform and creamy.
6. Sift the flour and salt over the batter, then gently fold them in with a spatula until no lumps remain.
7. Make sure the parchment paper supports any overflow when pouring the batter into the prepared springform pan.
8. In a preheated oven, bake the cheesecake for approximately 50-60 minutes. The top should be a deep golden brown, and the center should be set but still slightly jiggly.
9. Allow the cheesecake to cool in the pan for a minimum of one hour at room temperature after taking it from the oven.
10. When the cheesecake is completely cooled, chill it in the refrigerator for a minimum of 4 hours, or overnight, before taking it out of the pan and serving it.
