Description
This is a recipe for Basque Cheesecake, a crustless cheesecake known for its burnt top and creamy interior.
Ingredients
Scale
- 32 ounces (908g) cream cheese, room temperature and full-fat only
- 1 1/2 cups (300g) granulated sugar
- 5 large eggs, room temperature
- 1 1/2 cups (360mL) heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1/3 cup all-purpose flour, sifted
Instructions
- Preheat the oven to 425 degrees F and line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wetting, scrunching, and drying the parchment paper will make it easier to work with. You want the parchment to stick up about 2 inches above the top of the pan. Set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, whip the 32 ounces cream cheese for 2 minutes.
- Add 1 1/2 cups granulated sugar on medium speed until smooth, about 2 minutes. Scrape down the sides as necessary and make sure no lumps remain.
- Add 5 large eggs one at a time, mixing on low speed. Ensure only a little yellow remains from the previous egg before adding the next.
- With the mixer on low speed, add in 1 1/2 cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt and mix until fully incorporated.
- Sift the 1/3 cup all-purpose flour into the mixing bowl and mix in the flour for about 20 seconds.
- Pour the cheesecake batter into the prepared pan.
- Place the cheesecake on a rimmed baking sheet on the middle oven rack and bake for 50 to 65 minutes. The cheesecake will puff up when baking and then sink when it cools, this is normal. The cheesecake is done once the top has turned a nice golden brown, and the center is still pretty jiggly. It will continue to brown as it cools, and the center of the cheesecake will set up once chilled.
- Transfer the cheesecake in the pan to a wire rack to cool to room temperature.
- Transfer the cheesecake in the pan to the refrigerator to chill for at least 8 hours, preferably overnight. Remove the cheesecake from the refrigerator 1 to 2 hours before slicing and serving. Use the parchment edges to lift the cheesecake off of the pan base.
- For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
- Serve plain or topped with fruit compote or your favorite cheesecake topping.
Notes
- If you have farm fresh double cream available locally, use that in place of regular heavy cream.
- Do not remove the cheesecake from the pan until it has completely cooled.
- This cheesecake should be served at room temperature but stored in the refrigerator.
- Store in the refrigerator for up to 1 week.
- Pay attention to the mixing speeds and time. You do not want to overwhip the eggs or cream.
- You can freeze this cheesecake for up to 3 months. Wrap with plastic wrap and aluminum foil.
- This cheesecake recipe is extremely forgiving and is meant to have an imperfect and rustic look.
- You can increase or reduce the sugar depending on the sweetness level desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg