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a slice of basque cheesecake on a white plate with more cheesecake in the background
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Basque Cheesecake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 6 hours
Total Time: 7 hours 20 minutes
This Basque Cheesecake has a beautifully caramelized top and a creamy, custardy center. Simple ingredients and no water bath make it easy, while its bold flavor makes it unforgettable.
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Ingredients

  • 24 ounces (680 g) cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups (360 ml) heavy cream, at room temperature
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch

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Instructions
 

  • Preheat to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper goes up the sides and overhangs by a few inches for easy removal and to prevent sticking. (Use two pieces criss-crossing for full coverage.)
  • In a large bowl, beat the softened cream cheese, sugar, vanilla, and salt together until smooth and creamy. (Use an electric mixer on medium speed.)
  • Add the eggs one at a time, mixing well after each addition.
  • Slowly pour in the heavy cream, and mix until the batter is smooth and well combined.
  • Sift the flour and cornstarch over the batter and gently fold it in.
  • Pour the cheesecake batter into the prepared pan and tap the pan lightly on the counter a few times to displace any bubbles. Bake for 60–70 minutes, or until the top is a deep golden brown and the center has a slight jiggle.*
  • Let the cheesecake cool to room temperature in the pan. Then, refrigerate for at least 4 hours or overnight for the best texture.
  • Slice and serve cold or at room temperature.

Notes

  • *I recommend placing the pan on a rimmed baking sheet in case there are spills and for ease of transferring in and out of the oven.
  • Cover and store in the refrigerator for 4-5 days.
  • For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Author: Jennifer McHenry
Course: cheesecakes
Cuisine: Spanish
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