93% would make again
Classic Basque Cheesecake
Indulge in the sweeter side with this extra-creamy Basque cheesecake. Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way.
Tasty Team
October 18, 2021
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 12 servings
- 2 lb cream cheese (910 g), softened
- 1 ⅔ cups granulated sugar (335 g)
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 cups heavy cream (480 mL), room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ¼ cup all purpose flour (30 g)
Nutrition Info
- Calories 513
- Fat 46g
- Carbs 19g
- Fiber 0g
- Sugar 16g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
- Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
- Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
- Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don’t worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
- Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50–60 minutes.
- Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
- Slice and serve.
- Enjoy!
