Basque Cheesecake Recipe
This Basque Cheesecake is a rich and creamy dessert with a perfectly caramelized, golden-brown top and a soft, slightly jiggly center. Originating from the Basque region, this rustic cheesecake combines the smoothness of cream cheese with the lightness of eggs and cream, delivering an indulgent treat that’s simple to make with minimal ingredients and straightforward steps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Basque, Spanish
Ingredients
Scale
Cheesecake Batter
- 1 1/2 cups (12 oz) cream cheese, softened (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the cheesecake.
- Prepare Pan: Line an 8×4 inch loaf pan with parchment paper to prevent sticking and make the cheesecake easy to remove after baking.
- Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture becomes smooth and creamy, ensuring there are no lumps.
- Add Eggs: Incorporate the eggs one at a time, beating well after adding each to fully combine and create a silky batter.
- Add Cream and Vanilla: Blend in the heavy cream and vanilla extract carefully to maintain a smooth consistency.
- Mix Flour and Salt: Gently fold in the all-purpose flour and salt until the batter is uniform and free of lumps.
- Pour Batter: Pour the completed batter into the prepared loaf pan, smoothing the surface evenly.
- Bake: Bake in the preheated oven for 30 to 40 minutes, or until the cheesecake top turns a deep golden brown and the center remains slightly jiggly when gently shaken.
- Cool and Chill: Allow the cheesecake to cool in the pan for at least 1 hour to set properly, then refrigerate for a minimum of 4 hours before serving to enhance flavor and texture.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using eggs at room temperature helps achieve a smoother batter.
- Do not overbake; the center should still jiggle slightly to keep the creamy texture.
- Chilling is important for the cheesecake to set properly and develop rich flavor.
- The parchment lining helps with easy removal and cleanup.
Keywords: Basque cheesecake, burnt Basque cheesecake, creamy cheesecake, no crust cheesecake, easy cheesecake recipe, Spanish dessert, caramelized cheesecake
Find it online: https://cookwithlea.com/basque-cheesecake-recipe/
