Description
Basque Cheesecake brings creamy, rustic comfort straight from my kitchen to your table. Cracking the top while keeping the center silky smooth makes this dessert a total crowd-pleaser that feels like a warm hug from Spain.
Ingredients
Scale
Foundational Ingredients:
- 16 oz (450g) cream cheese
- 3 large eggs
- 1 cup (240ml) heavy cream
Supporting Ingredients:
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
Finishing Ingredients:
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Grab a loaf pan measuring 8×4 inches and drape parchment paper inside, allowing generous edges to hang over the sides for easy removal later.
- Warm 16 oz (450g) cream cheese to room temperature, then whip with ¾ cup (150g) granulated sugar until silky smooth in a mixing bowl.
- Crack 3 large eggs into the cream cheese mixture, incorporating each one separately and stirring thoroughly between additions.
- Pour 1 cup (240ml) heavy cream into the bowl, then add ½ teaspoon vanilla extract and ¼ teaspoon kosher salt, blending until uniform.
- Sift ¼ cup (30g) all-purpose flour gently over the liquid ingredients, folding carefully to prevent lumps from forming.
- Preheat your oven to 425F (220C), ensuring the rack sits in the center position for even heating.
- Transfer the entire batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer.
- Slide the pan into the preheated oven and bake for 50-55 minutes, watching for a deep golden-brown surface and a center that slightly trembles when nudged.
- Remove the cheesecake and let it rest inside the pan at room temperature until completely cooled, which takes approximately 2-3 hours.
- Lift the cheesecake from the pan using the parchment paper edges, slice, and serve either at room temperature or chilled according to your preference.
Notes
- Use room temperature cream cheese and eggs for a smoother, lump-free batter that mixes more easily and creates a better texture.
- Don’t overmix the flour – fold it in gently to keep the cheesecake light and prevent a dense, tough result.
- For the signature rustic look, let the edges get dark and slightly burnt around the sides and top, which adds deep caramel notes and a beautiful appearance.
- If adapting for gluten-free diets, substitute the all-purpose flour with a gluten-free blend or almond flour to maintain the delicate structure of the cheesecake.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 110 mg