Mediterranean🍰 Sweets & drinks

The Best Basque Cheesecake

Name: The Best Basque Cheesecake
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 cream cheese; 200 g granulated sugar; ¾ tsp salt; 2 tsp vanilla extract; 4 large eggs; 2 tbsp all-purpose flour; 360 ml heavy cream

⏱ 45 min

A show-stopping dessert featuring a caramelized burnt exterior and silky, mousse-like interior. This rustic Basque cheesecake requires no water bath or crust. Baked at high temperature, it puffs up dramatically then deflates, creating a deeply caramelized top while maintaining a creamy, custard-like center.

Adapted from a video by Preppy Kitchen

The Best Basque Cheesecake Recipe

Watch on YouTube

Ingredients

cream cheese3
granulated sugar200 g
salt¾ tsp
vanilla extract2 tsp
eggs4 large
all-purpose flour2 tbsp
heavy cream360 ml

Steps

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1
Preheat your oven to 400°F.
2
Add well-softened cream cheese to the mixer bowl. Soften at room temperature for a few hours, or microwave at 50% power until very soft to ensure a smooth, lump-free mixture.
3
Add granulated sugar and salt to balance the sweetness.
4
Attach the paddle and add vanilla extract. Mix on low speed for 3 minutes. Avoid overmixing to prevent excess air incorporation, which could cause cracking at high temperature.
5
Scrape down the bowl and paddle attachment to ensure no unmixed cream cheese lumps remain.
6
Crack four room-temperature eggs into a small bowl, removing any shells.
7
Add eggs one at a time, letting each fully incorporate before scraping the bowl and adding the next.
8
Sift in the flour to give the cheesecake structure. Substitute cornstarch if making a gluten-free version.
9
Slowly pour in the heavy cream while mixing on low speed to lighten the batter.
10
Scrape the bowl one final time to ensure the batter is completely smooth with no lumps.
11
Line a 12×17-inch baking pan by criss-crossing two sheets of parchment paper for easy removal without a crust.
12
Pour the batter into the prepared pan and tap gently to bring any air bubbles to the surface.
13
Bake at 400°F for 45 minutes or until the top is a dark brown color (between milk and dark chocolate). The top will appear burnt, but the inside remains creamy.
14
Allow the cheesecake to cool completely, then refrigerate overnight. This prevents the molten center from being too soft when cutting and allows flavors to develop.
15
Remove the cheesecake from the pan by pulling the parchment paper out from underneath, or serve directly on the paper for a rustic presentation. Slice and serve.

The Best Basque Cheesecake

Ingredients

Steps

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