Basque Cheesecake Recipe

Introduction

Basque cheesecake is a rich, creamy dessert with a beautifully burnt top and a custardy center. Originating from Spain’s Basque region, this no-fuss cheesecake is beloved for its unique texture and caramelized flavor.

Ingredients

• 16 oz cream cheese (full-fat)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream (high-fat)
• 2 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Line a loaf pan with parchment paper and lightly grease it.
3. Step 3: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
4. Step 4: Pour in the heavy cream and vanilla extract; mix until silky.
5. Step 5: Transfer the batter to the prepared loaf pan and bake for 45-50 minutes until golden brown with a slight jiggle in the center.
6. Step 6: Cool at room temperature before refrigerating for at least 4 hours.

Tips & Variations

• Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
• For an extra caramelized top, let the cheesecake bake a few minutes longer, but watch carefully to avoid burning.
• Try adding a tablespoon of lemon zest or a splash of bourbon to the batter for a subtle twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for about 15 minutes to soften slightly. Reheating is not typically necessary but can be warmed gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan for baking?

Yes, a round cake pan or springform pan can also be used. Just be sure to line it well with parchment paper to prevent sticking.

Why does the cheesecake have a burnt top?

The burnt top is intentional and a signature of Basque cheesecake. It adds a deep caramelized flavor that contrasts beautifully with the creamy interior.

Basque Cheesecake Recipe

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4.8 from 112 reviews

This Basque Cheesecake is a luscious, caramelized baked cheesecake with a rich and creamy interior. Known for its rustic burnt top and creamy texture, it combines full-fat cream cheese, heavy cream, and eggs to create a decadent treat that’s simple yet impressive.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 16 oz cream cheese (full-fat)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream (high-fat)
• 2 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for caramelizing the cheesecake’s surface.
2. Prepare Pan: Line a loaf pan with parchment paper and lightly grease it to prevent sticking while maintaining the cheesecake’s rustic edges.
3. Mix Cream Cheese and Sugar: In a mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and free of lumps.
4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter without curdling.
5. Add Cream and Flavoring: Pour in the heavy cream and vanilla extract, then mix until the batter is silky and well combined.
6. Bake the Cheesecake: Transfer the batter into the prepared loaf pan and bake for 45-50 minutes. Look for a golden brown top with a slight jiggle in the center, indicating the perfect creamy texture inside.
7. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours to set fully before serving.

Notes

• Using full-fat cream cheese and heavy cream is essential for the rich, creamy texture.
• The parchment paper lining helps achieve the signature rustic burnt edges without sticking.
• Don’t overbake; a slight jiggle in the center ensures the cheesecake remains creamy inside.
• Chilling for at least 4 hours helps to firm up the cheesecake and enhance the flavors.
• Use a loaf pan as specified for the traditional shape, but you can also use a springform pan lined with parchment if preferred.

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