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Basque Cheesecake

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A rich and creamy Basque cheesecake with a burnt exterior and custardy interior, perfect for impressing guests on any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Spanish
Calories: 450
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. Line a 9-inch springform pan with parchment paper, ensuring 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.
Baking
  1. Bake for 40–50 minutes, until the top is dark brown and the center jiggles slightly.
  2. Remove from the oven and let it cool at room temperature.
  3. Once cooled, refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 8gFat: 38gSaturated Fat: 23gSodium: 300mgSugar: 14g

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.
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