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Basque Cheesecake Recipe

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4.3 from 14 reviews

This Basque Cheesecake is a creamy, rich dessert known for its deeply caramelized, burnt top and rustic appearance. Originating from the Basque region of Spain, it boasts a custard-like interior, achieved by baking at a high temperature in parchment-lined springform pans. This recipe yields a decadent cake with a smooth texture and subtle vanilla flavor, perfect for serving chilled or at room temperature.

Ingredients

Cheesecake Batter

  • 750 g (1.5 lb) cream cheese, room temperature (Philadelphia recommended)
  • 1 cup caster/superfine sugar (regular white sugar okay)
  • 1 1/4 cups whipping cream, room temperature (remove from fridge 15 minutes prior)
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla bean extract or paste
  • 3/4 cups + 1 tbsp lightly whisked eggs (~4-5 large eggs), room temperature

Pan Preparation

  • 2 sheets (each 40 cm/16 inches) baking or parchment paper, scrunched

Instructions

  1. Preheat Oven: Set your oven to 220°C / 425°F (200°C fan) and position the rack in the middle of the oven.
  2. Prepare Pan: Scrunch two large sheets of parchment paper into balls and then press them into a 20cm (8-inch) springform pan arranged in an "X" shape. Fold the excess paper over the pan edges to hold in place. This creates rustic sides and will hold up under the weight of the batter.
  3. Beat Cream Cheese: Using an electric mixer, beat the cream cheese on medium speed for about 2 minutes until smooth and lump-free, scraping down sides as necessary. Add sugar and beat on low speed for 10 seconds to incorporate.
  4. Mix Flour and Cream: In a medium bowl, whisk together 1/4 cup of the cream and all the flour until lump free and paste-like. Gradually whisk in the remaining cream followed by the vanilla extract, ensuring a smooth, pourable consistency (not whipped cream).
  5. Combine Mixtures: With the mixer on low, slowly pour the cream mixture into the cream cheese and sugar bowl. Once combined, slowly add the lightly whisked eggs while continuing to mix on low speed. Stop mixing as soon as eggs are incorporated to minimize air bubbles.
  6. Remove Air Bubbles: Pour the batter into the prepared pan. Gently bang the pan on the counter several times and use a small sharp knife to pop any rising bubbles on the surface, repeating 3–5 times.
  7. Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until the top turns a deep golden brown. It may take up to 65 minutes—monitor closely during the last 15 minutes to prevent burning. The cheesecake will rise like a soufflé and the center will still be slightly wobbly.
  8. Cool: Remove from oven and let cool on the counter for at least 2 hours. The cheesecake will deflate slightly, which is normal.
  9. Chill: Refrigerate the cheesecake uncovered for a minimum of 8 hours, preferably overnight, to set fully and develop flavor.
  10. Serve: Release the springform pan sides. Lift the cake by holding the excess parchment paper overhang onto a cutting board or plate. You can fold down the sides of parchment for presentation. Serve at room temperature (about 30 minutes out of fridge) or chilled. Cut and enjoy plain; no toppings are necessary.

Notes

  • Use full-fat cream cheese like Philadelphia for best texture.
  • Bring whipping cream and eggs to room temperature before mixing to ensure smooth batter.
  • Measuring lightly whisked eggs by volume ensures accuracy for consistent cake texture.
  • Scrunched parchment paper creates the signature rustic, uneven sides which contain the batter during baking.
  • Do not overbeat the batter; it should be mixed just enough to incorporate ingredients to avoid air bubbles which cause cracks.
  • The flour and cream mixture should be lump free and pourable, not whipped or thickened.
  • Banging the pan and popping bubbles prevents large holes or cracks in the cheesecake surface.
  • The cheesecake will rise and then sink upon cooling, this is normal and expected.
  • The cake top should be a deep golden brown, almost burnt looking, which creates the characteristic Basque flavor.

Find it online: https://cozyplatter.com/basque-cheesecake-recipe-2/