Basque Cheesecake Recipe

[xxscj1678]

What's up! Check out this irresistible Basque Cheesecake recipe! It’s creamy, caramelized perfection with a hint of vanilla, perfect for impressing guests or treating yourself. Dive into a slice of heaven! #CheesecakeLovers #BakingGoals

Basque Cheesecake Recipe

Ingredients:

• Unsalted butter (for greasing pan)
• 2 lb. cream cheese, room temperature
• 1½ cups (300 g) sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. vanilla extract
• ⅓ cup (42 g) all-purpose flour
• Sherry (optional, for serving)

Special Equipment:

• A 10"-diameter springform pan

Preparation:

1. Preheat oven to 400°F (200°C). Grease the springform pan with unsalted butter. Line the pan with two overlapping 16x12" sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan on all sides. The parchment may be pleated and creased to fit, which is normal. Place the pan on a rimmed baking sheet.
2. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the room temperature cream cheese and sugar on medium-low speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
3. Increase the mixer speed to medium and add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
4. Reduce the mixer speed to medium-low. Add the heavy cream, salt, and vanilla extract, beating until combined, about 30 seconds.
5. Turn off the mixer. Sift the all-purpose flour evenly over the cream cheese mixture using a fine-mesh sieve. Beat on low speed until the flour is incorporated, about 15 seconds. Scrape down the sides of the bowl and beat until the batter is smooth and silky, about 10 seconds more.
6. Pour the batter into the prepared pan. Bake the cheesecake in the preheated oven until the top is deeply golden brown and the center is still very jiggly, about 60–65 minutes.
7. Allow the cheesecake to cool slightly in the pan (it will collapse as it cools), then unmold it. Let it cool completely. Carefully peel away the parchment paper from the sides of the cheesecake. Slice into wedges and serve at room temperature. It pairs wonderfully with a glass of sherry.

Do Ahead: The Basque cheesecake can be made 1 day ahead. Cover and chill it in the refrigerator. Before serving, let the cheesecake sit at room temperature for several hours to remove the chill.

Enjoy this decadent Basque-style cheesecake with its creamy texture and caramelized top—it’s a treat worth savoring!

 

[iwantbulalo🍖]

Thanks for sharing this recipe! My friend's birthday is coming up, and this will be perfect!

 

[xxscj1678]

Thanks for sharing this recipe! My friend's birthday is coming up, and this will be perfect!

Thank you! So happy to hear that! Hope your friend loves it as much as I do. Enjoy celebrating the birthday!

 

[Kardel]

What's up! Check out this irresistible Basque Cheesecake recipe! It’s creamy, caramelized perfection with a hint of vanilla, perfect for impressing guests or treating yourself. Dive into a slice of heaven! #CheesecakeLovers #BakingGoals

Basque Cheesecake Recipe

View attachment 4578

Ingredients:

• Unsalted butter (for greasing pan)
• 2 lb. cream cheese, room temperature
• 1½ cups (300 g) sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. vanilla extract
• ⅓ cup (42 g) all-purpose flour
• Sherry (optional, for serving)

Special Equipment:

• A 10"-diameter springform pan

Preparation:

1. Preheat oven to 400°F (200°C). Grease the springform pan with unsalted butter. Line the pan with two overlapping 16x12" sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan on all sides. The parchment may be pleated and creased to fit, which is normal. Place the pan on a rimmed baking sheet.
2. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the room temperature cream cheese and sugar on medium-low speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
3. Increase the mixer speed to medium and add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
4. Reduce the mixer speed to medium-low. Add the heavy cream, salt, and vanilla extract, beating until combined, about 30 seconds.
5. Turn off the mixer. Sift the all-purpose flour evenly over the cream cheese mixture using a fine-mesh sieve. Beat on low speed until the flour is incorporated, about 15 seconds. Scrape down the sides of the bowl and beat until the batter is smooth and silky, about 10 seconds more.
6. Pour the batter into the prepared pan. Bake the cheesecake in the preheated oven until the top is deeply golden brown and the center is still very jiggly, about 60–65 minutes.
7. Allow the cheesecake to cool slightly in the pan (it will collapse as it cools), then unmold it. Let it cool completely. Carefully peel away the parchment paper from the sides of the cheesecake. Slice into wedges and serve at room temperature. It pairs wonderfully with a glass of sherry.

Do Ahead: The Basque cheesecake can be made 1 day ahead. Cover and chill it in the refrigerator. Before serving, let the cheesecake sit at room temperature for several hours to remove the chill.

Enjoy this decadent Basque-style cheesecake with its creamy texture and caramelized top—it’s a treat worth savoring!

I've heard Basque cheesecake is so creamy and delicious! Can't wait to try making it myself.