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How to Make Basque Cheesecake (Recipe) Recipe

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Basque Cheesecake is a rich and creamy dessert known for its deeply caramelized top and custard-like interior. Made with cream cheese, sugar, eggs, heavy cream, and a touch of flour, this Spanish-inspired cheesecake is baked at a high temperature for a beautifully burnt, flavorful crust while maintaining a smooth and soft center. It’s simple to prepare and perfect for an impressive yet effortless dessert.

Ingredients

Scale

Cheesecake Batter

  • 4 (8 ounce) blocks brick-style cream cheese, room temperature (32 ounces total)
  • 1 and 3/4 cups (484g) granulated sugar
  • 7 large eggs, room temperature
  • 2 cups (454ml) heavy cream
  • 1/4 teaspoon salt
  • 1 Tablespoon pure vanilla extract
  • 2 teaspoons freshly squeezed lemon juice
  • 2 Tablespoons (28g) all-purpose flour

Others

  • 2 (16×12-inch) pieces of parchment paper

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) with the rack positioned in the middle. This high heat is essential for achieving the iconic burnt top of a Basque Cheesecake.
  2. Prepare the Pan: Crumple the parchment paper sheets and press them firmly into a 10-inch springform pan, ensuring the paper extends at least 2 inches above the rim to contain the batter while it expands during baking. Place the lined pan on a rimmed baking sheet for stability and easier handling.
  3. Beat Cream Cheese: Using a stand mixer with a paddle attachment or a handheld mixer in a large bowl, beat the cream cheese on medium speed for about 2 minutes until completely smooth and lump-free. This base ensures a creamy texture.
  4. Incorporate Sugar: With the mixer running on low speed, gradually add all the sugar and continue mixing until fully combined, about 25 seconds. This step helps avoid graininess in the cheesecake.
  5. Add Eggs One at a Time: Slowly add eggs individually on low speed, making sure each egg is fully incorporated before adding the next. Stop the mixer occasionally to scrape down the sides and bottom with a spatula to ensure even mixing.
  6. Add Heavy Cream: Pour in the heavy cream and mix on low for 15 seconds until just combined. This enriches the batter for a luxurious mouthfeel.
  7. Mix Remaining Ingredients: Add salt, vanilla extract, lemon juice, and flour. Blend on low speed until just combined. Avoid over-mixing to prevent excess air from entering the batter, which could affect texture.
  8. Pour Batter and Remove Bubbles: Transfer the batter to the prepared pan — it will be nearly full. Gently tap the pan on the counter to release air bubbles and use a knife to pop any visible bubbles carefully.
  9. Bake the Cheesecake: Place in the preheated oven and bake for 45 to 50 minutes. Rotate the pan halfway through if you notice uneven browning. The cheesecake is done when the top is deeply golden brown and slightly cracked.
  10. Cool and Chill: Remove the cheesecake from the oven and cool at room temperature for at least 2 hours. Then refrigerate it for at least 8 hours or overnight to fully set and develop flavor.
  11. Serve: Before serving, let the cheesecake sit at room temperature for 15 minutes to soften slightly for easier slicing. Slice and enjoy your Basque Cheesecake!

Notes

  • Use room temperature ingredients for smoother batter and better incorporation.
  • Scrunched parchment paper helps create the cheesecake’s characteristic rustic edges.
  • Do not over-mix the batter to avoid incorporating too much air, which can cause cracks.
  • Chilling the cheesecake overnight enhances texture and flavor.
  • The burnt top is intentional and provides a contrast to the creamy interior.

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, no crust cheesecake

Find it online: https://tastybella.com/how-to-make-basque-cheesecake-recipe-recipe/