Description
A rich and creamy Basque Cheesecake featuring a rustic burnt top with a silky center. This recipe uses full-fat cream cheese and heavy cream for the perfect texture and flavor, baked to a golden brown in a parchment-lined springform pan. Ideal for dessert lovers who appreciate a no-fuss yet impressive cheesecake.
Ingredients
Scale
Cheesecake Batter
- 32 ounces cream cheese, room temperature and full-fat only
- 1½ cups granulated sugar
- 5 large eggs, room temperature
- 1½ cups heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour, sifted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Line a 9 or 10-inch springform pan with a double layer of parchment paper in a criss-cross pattern, wetting, scrunching, and drying the paper to make it more manageable. Ensure the parchment sticks up about 2 inches above the pan's edge. Set aside.
- Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip the 32 ounces of cream cheese for 2 minutes until smooth and creamy.
- Add Sugar: Add the 1½ cups of granulated sugar and mix on medium speed for about 2 minutes until fully incorporated and smooth. Scrape down the sides to remove any lumps.
- Incorporate Eggs: Add the 5 large eggs one at a time on low speed. Wait until each egg is mostly mixed in with only a little yellow spot remaining before adding the next.
- Add Cream, Vanilla, and Salt: With the mixer on low, add 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt. Mix until fully blended.
- Add Flour: Sift ⅓ cup all-purpose flour into the bowl and mix on low speed for about 20 seconds until just combined.
- Pour Batter into Pan: Pour the cheesecake batter into the prepared springform pan, smoothing the top gently.
- Bake: Place the pan on a rimmed baking sheet on the middle oven rack and bake for 65 minutes. The cheesecake will puff up during baking and then sink as it cools. It’s done when the top is nicely golden brown and the center remains jiggly.
- Cool: Transfer the cheesecake in its pan to a wire rack and cool to room temperature.
- Chill: Refrigerate the cheesecake (still in the pan) for at least 8 hours, preferably overnight, to set fully. Remove it from the fridge 1 to 2 hours before serving.
- Serve: Use the parchment paper edges to lift the cheesecake from the pan base. For clean slices, heat a large chef’s knife under hot water, wipe dry, and slice. Serve plain or with fruit compote or preferred toppings.
Notes
- If available, substitute farm fresh double cream for heavy cream for an even richer flavor.
- Do not remove the cheesecake from the pan until it has fully cooled to maintain structure.
- Serve the cheesecake at room temperature but store any leftovers in the refrigerator.
- Store cheesecake in the refrigerator for up to 1 week.
- Mix ingredients slowly and carefully to avoid overwhipping, which can cause air bubbles and a soufflé-like texture instead of a creamy one.
- Cheesecake can be frozen for up to 3 months after cooling completely and wrapping in plastic wrap and foil.
- This cheesecake is deliberately rustic in appearance but delivers impressive taste, perfect for parties.
- Sugar amount can be adjusted between 1¼ and 2 cups based on preferred sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 150 mg
