Description
A rich, creamy cheesecake with a signature caramelized top and velvety center, Basque cheesecake is a rustic yet elegant dessert that’s easy to make and impossible to forget.
Ingredients
Scale
- 2 pounds cream cheese (900g)
- 1 1/2 cups granulated sugar (300g)
- 5 large eggs
- 2 cups heavy cream (480ml)
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and line a 9-inch springform pan with parchment paper, allowing it to overhang the sides.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each.
- Stir in heavy cream, vanilla, and salt. Sift in the flour and mix just until combined.
- Pour batter into the prepared pan and gently tap to release air bubbles.
- Bake for 50–60 minutes, or until the top is deep golden brown and the center still jiggles slightly.
- Cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight.
- Slice with a hot knife and serve plain or with your favorite topping.
Notes
- Use full-fat cream cheese for the best texture.
- Let ingredients come to room temperature before mixing.
- Refrigerate overnight for enhanced flavor and firmness.
- Clean your knife between cuts for neater slices.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: basque cheesecake, burnt cheesecake, Spanish dessert, creamy cheesecake, easy cheesecake