Basque Cheesecake

The texture of a Basque cheesecake can be described as creamy and custard-like, with a slightly burnt and caramelized exterior.

When you take a bite, you’ll experience a velvety smoothness that melts in your mouth, contrasting beautifully with the flavor of the caramelized top layer.

The interior is rich and dense, yet surprisingly light and airy at the same time.

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Overall, the texture this Basque Cheesecake is a delightful balance of creamy, smooth, and decadent, making it a truly indulgent treat for all us dessert lovers.

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Is Basque Cheesecake Easy To Make

The answer to that question is a definite, Yes.

Traditional cheesecakes require a water bath, just the same as a Mexican Flan. But this Basque Cheesecake recipe does not require it. Nor is time needed and extra ingredients to make a crust.

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Top

Left Side: Water Bath (typically for cheesecake and flan recipes – Right Side: Crust For Traditional Cheesecake

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The beauty of this dessert as well, lies in its rustic and imperfect appearance, so there’s no need to worry about achieving a perfectly smooth surface or flawless edges.

Additionally, the forgiving nature of the recipe means that even novice bakers can successfully create this delicious Basque Cheesecake with ease.

Basque Cheesecake

2 pounds cream cheese, full-fat, room temperature

1 3/4 cups sugar 

1/4 teaspoon salt 

5 large eggs, room temperature

2 cups heavy cream, room temperature

1/4 cup all-purpose flour

Cut the cream cheese into large cubes. Place in a large bowl and let sit at room temperature for at least 1 hour. 

Arrange a rack in the middle of the oven and heat the oven to 400 degrees.

Coat a 9-inch springform pan or 9-inch (3-inch high) round cake pan with cooking spray.

Line the springform pan with 2 overlapping sheets of parchment paper. Do not worry if there are some wrinkles and creases in the paper. Set aside.

Add 1 3/4 cups granulated sugar to the cream cheese and beat on medium speed until smooth, about 3 minutes. Add 1/4 teaspoon kosher salt and beat to combine. 

Next add eggs one at a time, beating to incorporate after each addition. Slowly pour in the heavy cream and mix until smooth. 

Use a fine-mesh strainer to sift the flour onto the batter and lightly fold it in.

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Pour the batter into the prepared pan. Place into preheated oven and bake until top browns with an almost burned-look, and a jiggly center, 50 minutes to 1 hour.

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NOTE: The cake will puff, crack, and fall as it bakes.

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Remove the cheesecake from the oven and let cool completely on a wire rack, about 1-2 hours. The center will fall while it’s cooling.

You have the option to place cooled cake in the refrigerator for at least 1 hour or up to 6 hours for a firmer cake. Or don’t refrigerate and serve cheesecake at room temperature.

To serve, remove the outer ring of the springform pan and move cake to a serving platter.

Peel away the parchment paper. Slice and serve. Save leftovers in the refrigerator and finish within 5 days.

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