Description
This rich and creamy Basque Cheesecake features a deeply caramelized top with a smooth, custard-like center. Originating from Spain’s Basque region, this no-crust cheesecake is straightforward to prepare and delivers a perfect balance of sweetness and tangy cream cheese flavor, ideal for dessert lovers seeking a unique twist on traditional cheesecake.
Ingredients
Scale
Cheesecake
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends over the edges to help with easy removal and to protect the pan.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth, creamy, and free of lumps, which is essential for a silky texture.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a well-blended batter that will rise evenly during baking.
- Combine Remaining Liquids: Pour in the heavy cream, add vanilla extract, and salt; mix these into the batter until fully combined for enhanced flavor and richness.
- Sift and Mix Flour: Sift the all-purpose flour into the mixture and blend until the batter is smooth and lump-free, which helps create the cheesecake’s delicate structure.
- Transfer Batter and Remove Air Bubbles: Pour the batter into the prepared springform pan and tap the pan gently on the counter to release any trapped air bubbles for even baking.
- Bake the Cheesecake: Place the pan in the oven and bake for 50–60 minutes. Bake until the top is deeply golden brown and caramelized while the center remains slightly jiggly, which indicates the perfect creamy consistency.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate it for a minimum of 4 hours or preferably overnight. Chilling sets the texture and flavors before slicing and serving.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the batter.
- Do not overbake; the center should still jiggle slightly when done for the perfect custard texture.
- Use parchment paper generously to prevent sticking and ease removal.
- Chilling overnight enhances flavor and helps the cheesecake set firmly for clean slices.
