Description
This traditional Basque Cheesecake is a crustless, creamy dessert with a signature deeply caramelized top and a luscious, jiggly center. Originating from Spain, it uses simple ingredients like cream cheese, sugar, eggs, and cream, baked at a high temperature to create its unique burnt exterior and smooth texture. Perfect for a sophisticated yet effortless dessert.
Ingredients
Scale
Cheesecake Ingredients
- 2 pounds cream cheese, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, making sure the edges extend at least 2 inches above the pan’s rim to contain the batter as it rises.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is very smooth and creamy, ensuring no lumps remain for a silky batter.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to achieve a uniform and airy batter.
- Add Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt, blending until everything is fully combined and the batter is smooth.
- Incorporate Flour: Sift the all-purpose flour over the batter and gently fold it in until smooth without overmixing, to maintain the cheesecake’s delicate texture.
- Pour and Bake: Transfer the batter into the prepared springform pan. Bake for 50–60 minutes until the top is a deep golden brown and the center jiggles slightly when shaken, indicating a creamy interior.
- Cool and Chill: Allow the cheesecake to cool completely to room temperature. Then refrigerate it for at least 4 hours to set firmly before slicing into 10 servings.
Notes
- The distinct dark top and custardy center define this cheesecake; don’t shy away from the deep browning.
- For added depth of flavor, try adding lemon zest or almond extract to the batter.
- Use full-fat cream cheese and cream for best texture and richness.
- Ensure parchment paper extends above the pan rim to accommodate rising batter.
