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Basque Cheesecake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
425 minutes
Indulge in the rustic charm of a caramelized Basque cheesecake with its sunken center and crispy edges for a unique and decadent twist!
Ingredients:
  • Nonstick cooking spray, for the pan
  • 2 pounds (904g) cream cheese, at room temperature
  • 2 cups (400g) plus 1 tablespoon sugar
  • 1 cup heavy cream, at room temperature
  • 1/4 cup (34g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 5 large eggs, at room temperature
Instructions:
  • Preheat the oven and prep the pan: Position a rack in the center of the oven and preheat to 450°F. Tantalize your taste buds by lightly coating a 10x3-inch round springform pan with nonstick cooking spray. Line the pan with 2 overlapping sheets of parchment paper, each approximately 13 x 18 inches, ensuring they extend at least 2 inches above the pan's rim all around. Embrace the imperfections like the crinkles and creases that give character to your creation.
  • Prepare the batter: In a stand mixer with a paddle attachment, combine cream cheese, 2 cups of sugar, heavy cream, flour, vanilla, and salt. Mix on medium speed for 2 to 3 minutes until light, smooth, and airy. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the cream cheese is fully mixed and to remove any lumps.
  • While mixing on medium speed, add the eggs one at a time until just combined, about 1 minute for each addition. Remember to scrape the bottom and sides of the bowl to ensure thorough mixing without incorporating too much air.
  • Bake and cool: Pour the batter into the pan. Sprinkle 1 tablespoon sugar evenly over the top. Bake on a baking sheet for 45 to 50 minutes until the top is deep golden brown and slightly jiggly in the center. Remember, cracks are normal. Let it cool on a wire rack for 30 minutes, then cover with a dish towel and refrigerate for at least 6 hours until firm and chilled.
  • To serve: Gently remove the springform rim and peel down the parchment paper. Slice and enjoy the Basque cheesecake cold or at room temperature. Store in the refrigerator for up to 5 days by wrapping tightly in plastic wrap or foil. If you loved the recipe, please consider leaving us a star rating and review below!

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