Description

This Basque Cheesecake is a rich and creamy dessert with a signature burnt golden top and rustic edges, made with cream cheese, whipping cream, sugar, eggs, and a touch of vanilla. Its custard-like texture and caramelized exterior make it a delightful treat that requires minimal ingredients and simple preparation, perfect for those who love a smooth, slightly tangy cheesecake with a unique twist.

Ingredients

Scale

Cheesecake Batter

750 g (1.5 lb) cream cheese blocks, room temperature (Philadelphia recommended)
1 cup caster/superfine sugar (or regular white sugar)
1 1/4 cups whipping cream, room temperature (take out of fridge 15 minutes prior)
1/4 cup plain/all-purpose flour
1 tsp vanilla bean extract or paste
3/4 cup + 1 tbsp lightly whisked eggs (about 4–5 large eggs, room temperature)

Pan Preparation

2 sheets of 40cm/16″ baking/parchment paper scrunched and folded to fit a 20cm/8″ springform pan

Instructions

Preheat Oven: Preheat your oven to 220°C/425°F (200°C fan) and position the oven rack in the middle.
Prepare Pan: Take two sheets of baking or parchment paper, each about 40cm/16″ long, scrunch them up, and press them into a 20cm/8″ springform pan. Fold the paper over the rim and scrunch or pleat it so it fits snugly, creating the cheesecake’s signature rustic sides.
Beat Cream Cheese: In a large bowl, beat the cream cheese on medium speed for 2 minutes until smooth and lump-free. Scrape down the sides as necessary.
Add Sugar: Add the sugar and beat on low speed for 10 seconds to combine without overmixing.
Prepare Flour and Cream Mixture: In a separate bowl, whisk together 1/4 cup of the cream and all of the flour until smooth and paste-like. Gradually whisk in the remaining cream and the vanilla bean extract. The mixture should be pourable, not whipped.
Combine Cream Mixture and Cream Cheese: With the mixer on low speed, slowly pour the cream mixture into the cream cheese bowl. Beat just to combine.
Add Eggs: Slowly pour in the lightly whisked eggs while continuing to beat on low speed. Stop mixing as soon as the eggs are incorporated to avoid creating bubbles in the batter.
Remove Air Bubbles: Pour the batter into the prepared pan. Bang the pan gently on the counter several times to release air bubbles, then pop any surface bubbles with a sharp knife, repeating 3-5 times.
Bake: Bake for about 45 minutes until the top is a deep golden brown. It can take up to 65 minutes depending on your oven. The surface should be deeply caramelized while the center remains slightly wobbly.
Cool and Chill: Let the cake cool in the pan on the counter for 2 hours; it will shrink slightly, which is normal. Then refrigerate uncovered for a minimum of 8 hours or overnight to set.
Serve: Release the sides of the springform pan. Use the paper overhang to lift the cheesecake onto a serving plate. Fold down the paper sides for presentation. Serve at room temperature or chilled. No toppings needed; enjoy as is.

Notes

Note 1: Using room temperature cream cheese ensures a smoother batter without lumps.
Note 2: Allow whipping cream to come to room temperature for better incorporation into batter.
Note 3: Precisely measure eggs by lightly whisking and measuring volume for consistent texture.
Note 4: Scrunched parchment paper creates the cheesecake’s signature rustic sides and prevents sticking.
Note 6: Mixing flour with a small portion of cream first avoids lumps in the batter.
Note 7: Minimizing beating after adding eggs prevents bubbles which can cause cracks.
Note 8: Baking time varies by oven; watch closely after 45 minutes to achieve a deep golden top without burning.

Prep Time: 15 minutes
Cook Time: 45-65 minutes
Category: Dessert
Method: Baking
Cuisine: Basque / Spanish

Keywords: Basque cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, baked cheesecake, rustic cheesecake