Ingredients
Scale
- 2 pounds (four 8oz blocks) full fat cream cheese, room temperature – This is the star of the show. I always use full-fat cream cheese because it gives the richest flavor and creamiest texture.
- 1 1/2 cups (300g) granulated sugar – This sweetens the cheesecake and helps create that caramelized top.
- 5 large eggs, room temperature – These give structure and richness. Room temperature eggs blend better with the batter.
- 1 tsp vanilla extract – For that subtle flavor boost that makes everything better.
- 1 3/4 cups (420g) heavy cream – This creates that silky, luxurious texture that makes Basque cheesecake special.
- 1 tsp salt – I never skip this! Salt enhances all the flavors and balances the sweetness.
- 1/4 cup (33g) all-purpose flour – Just a touch of flour helps stabilize the cheesecake.
Instructions
- First, I preheat my oven to 400°F (200°C). This high temperature is essential for getting that characteristic burnt top.
- I prepare a 9-inch springform pan by buttering the inside generously. Then I press two layers of parchment paper into the bottom and up the sides. I make sure the paper extends about 2 inches above the edge of the pan. This might look messy with wrinkles in the paper, but that’s part of the charm!
- In a large bowl or stand mixer with the paddle attachment, I cream together the cream cheese and sugar on medium-low speed until smooth. I don’t whip it too much – I just want it combined without adding too much air.
- Next, I add the eggs one at a time on low speed, making sure each is incorporated before adding the next. Then I mix in the vanilla extract.
- With the mixer still on low, I pour in the heavy cream in a slow, steady stream until the mixture looks smooth and silky.
- Last for the batter, I sift in the flour and salt, then gently fold them in with a spatula until just combined. The batter will be quite liquid – that’s normal!
- I pour the batter into my prepared pan and give it a few gentle taps on the counter to release any air bubbles.
- The cheesecake goes into the preheated oven for 60-65 minutes. I know it’s done when the top is completely burnt (yes, really!) and the center still has a slight jiggle when I gently shake the pan.
- After baking, I let it cool to room temperature for about an hour. Then I can either serve it right away or refrigerate it for a couple hours to let it set completely. I usually prefer the chilled version, but both ways are delicious!
Notes
- Room temperature ingredients are crucial! Cold cream cheese will leave lumps in your batter.
- Don’t overmix the batter. Mix just until ingredients are combined to avoid adding too much air.
- The parchment paper should extend above the pan edges. This helps contain the batter as it rises during baking and gives the cheesecake its rustic look.
- Trust the process – the top is supposed to get very dark, almost burnt. This creates that signature flavor.
- The center should still jiggle slightly when you take it out of the oven. It will continue to set as it cools.
- Let the cheesecake cool completely before removing from the pan to avoid it falling apart.
- A clean, sharp knife dipped in hot water makes cutting cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 21 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 170 mg