Basque Cheesecake

Why Make This Recipe

Basque cheesecake has gained popularity for its unique flavor and texture. This dessert is different from your typical cheesecake because it has a burnt exterior and a creamy, custardy interior. It’s rich, indulgent, and simple to make. You can impress your family and friends with this delightful treat, which is perfect for any occasion!

How to Make Basque Cheesecake

Making Basque cheesecake is straightforward. You’ll mix the ingredients, pour them into a cake pan, and bake it. This creamy cheesecake will have a rustic appearance, which adds to its charm.

Ingredients:

• 750 g / 1.5 lb cream cheese blocks, room temperature (I use Philadelphia, Note 1)
• 1 cup caster / superfine sugar (regular white sugar ok too)
• 1 1/4 cups whipping cream, take out of fridge 15 minutes prior (Note 2)
• 1/4 cup flour, plain/all-purpose
• 1 tsp vanilla bean extract (or paste)
• 3/4 cups + 1 tbsp lightly whisked eggs, at room temperature (~4-5 large eggs, yes, I need you to measure! Note 3)

Directions:

1. Preheat your oven to 200°C (400°F).
2. Line a 9-inch springform pan with parchment paper, making sure the paper comes above the edge of the pan.
3. In a large bowl, beat the cream cheese until smooth.
4. Gradually add the sugar and mix well.
5. Add the whipping cream and mix until combined.
6. Sift in the flour and mix until just incorporated.
7. Add the vanilla extract and lightly whisked eggs, mixing until smooth.
8. Pour the batter into the prepared pan.
9. Bake for 40–50 minutes, until the top is dark brown and the center jiggles slightly.
10. Remove from the oven and let it cool at room temperature.
11. Once cooled, refrigerate for at least 4 hours or overnight before serving.

How to Serve Basque Cheesecake

Slice the Basque cheesecake into wedges and serve it chilled. It pairs wonderfully with fresh fruits, a drizzle of honey, or a sprinkle of powdered sugar. You can also enjoy it on its own!

How to Store Basque Cheesecake

Store the cheesecake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days but can last up to a week. You can also freeze it for longer storage; just remember to wrap it tightly in plastic wrap before placing it in the freezer.

Tips to Make Basque Cheesecake

1. Ensure the cream cheese is at room temperature for easy mixing.
2. Do not overmix the batter to prevent air from incorporating, which can lead to cracks.
3. Monitor the baking time closely; each oven is different!

Variation

You can experiment with flavors by adding a lemon or orange zest for a citrus touch. Some people enjoy a hint of almond or a swirl of chocolate for a different twist.

FAQs

Can I use low-fat cream cheese?
Yes, but the texture and flavor will be different. Full-fat cream cheese yields the best results.

Can I bake this cheesecake in a different pan?
Yes, you can use any oven-safe pan, but the cooking time may vary.

What should I do if the center is too jiggly?
Allow it to cool completely and chill in the refrigerator. It will set as it cools.

Basque Cheesecake

A rich and creamy Basque cheesecake with a burnt exterior and custardy interior, perfect for impressing guests on any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine Spanish

Servings 8 slices

Calories 450 kcal

Ingredients

  

Main Ingredients

• 750 g cream cheese blocks, room temperature (I use Philadelphia) Ensure cream cheese is at room temperature for easy mixing.
• 1 cup caster / superfine sugar Regular white sugar is ok too.
• 1.25 cups whipping cream, take out of fridge 15 minutes prior
• 1/4 cup flour, plain/all-purpose Sift before adding.
• 1 tsp vanilla bean extract (or paste)
• 3/4 cups lightly whisked eggs, at room temperature (~4-5 large eggs) Measure the eggs.

Instructions

 

Preparation

• Preheat your oven to 200°C (400°F).
• Line a 9-inch springform pan with parchment paper, ensuring the paper comes above the edge of the pan.
• In a large bowl, beat the cream cheese until smooth.
• Gradually add the sugar and mix well.
• Add the whipping cream and mix until combined.
• Sift in the flour and mix until just incorporated.
• Add the vanilla extract and lightly whisked eggs, mixing until smooth.
• Pour the batter into the prepared pan.

Baking

• Bake for 40–50 minutes, until the top is dark brown and the center jiggles slightly.
• Remove from the oven and let it cool at room temperature.
• Once cooled, refrigerate for at least 4 hours or overnight before serving.

Notes

Store the cheesecake in an airtight container in the refrigerator for best freshness within 3-4 days. Can also freeze for longer storage; wrap tightly in plastic wrap.

Keyword Basque cheesecake, Cheesecake Recipe, creamy cheesecake, Dessert Recipe, Easy Cheesecake