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