Basque Cheesecake

Name: Basque Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Spain
Ingredients: 600 g of cream cheese ((such as Philadelphia)); 180 g of sugar; 4 eggs; 300 ml of heavy cream; 20 g of flour; 1 pinch of salt; 1 tsp of vanilla extract

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Basque cheesecake is baked at a high temperature to get a burnt top. 🍰 The center stays soft and creamy. Serve at room temperature.

Total time: 1 h 10
Prep: 20 min
Cook: 50 min
Rest: 2 h
Difficulty: Easy
Per person: €1.33

By the CookinBreak team

Ingredients 7

servings

Estimated cost €8.00

Equipment

Spatula
Parchment paper
Bowl
Oven
Springform pan22 cm
Electric mixeror a whisk

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F. Line the pan with parchment paper, letting the edges hang over for easy unmolding.

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In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream and keep mixing until the batter is smooth. Add the flour, salt, and vanilla extract (if using) and mix until everything is well combined.

Pour the batter into the parchment-lined pan. Smooth the surface with a spatula.

Bake for . The top should be well browned and the crust slightly burnt, but the inside should stay creamy. If the center still jiggles slightly, that's perfect!

Take the cake out of the oven and let it cool at room temperature for at least . For a firmer version, you can chill it.

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Butifarra Sausage Risotto

40 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

430kcal

Protein9 g8%
Carbs25 g24%
Fat32 g68%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more melt-in-your-mouth texture, let the cheesecake rest in the refrigerator overnight! It will be even creamier and more delicious the next day. You can also add a creative touch by serving it with a mixed berry compote 🍓🍒.

Freezing : Can you freeze this recipe?

Yes

Works very well once baked, up to 2-3 months. Wrap the slices individually in plastic wrap, then place in an airtight freezer bag.

Storage : How long does it keep?

Keeps 3 to 5 days max in an airtight container in the refrigerator after baking.

Making ahead : Can you make it the day before?

Yes

The baked cheesecake benefits from an overnight rest in the refrigerator to set its texture. Store chilled in an airtight container.

Reheating : How do you reheat it?

Cheesecake is eaten cold or at room temperature. Reheating is not advisable because it alters the texture and flavor.

Variations

Serve with berries or a fruit coulis.
Chill it for a firmer version.
Add a little lemon zest to the batter.

Mistakes to avoid

Removing the burnt top: it's part of the flavor of Basque cheesecake.
Overbaking to get rid of the jiggle: if the center still jiggles slightly, that's perfect.
Adding the eggs all at once: add them one at a time, mixing after each addition.

Frequently asked questions

How do you make a Basque cheesecake?

Beat the cream cheese with the sugar, add the eggs one at a time, then the heavy cream, followed by the flour, salt, and vanilla. Pour into a pan lined with parchment paper and bake for 50 minutes at 200 °C.

Why is the top of a Basque cheesecake burnt?

Basque cheesecake is baked at a high temperature, 200 °C. The top should be well browned and the crust slightly burnt, while the inside stays creamy.

How do you know when a Basque cheesecake is done?

If the center still jiggles slightly when you take it out of the oven, that's perfect: it firms up as it cools. Let it cool at room temperature for at least 2 hours before serving.

How do you unmold a Basque cheesecake?

Line the pan with parchment paper, letting the edges hang over, which makes unmolding easier. Serve at room temperature, or chill it for a firmer version.