Basque Cheesecake
Indulge in the creamy decadence of Basque Cheesecake, a rustic and irresistibly rich dessert originating from the Basque region of Spain. Famous for its beautifully caramelized, burnt top and luscious, custard-like interior, this unique cheesecake offers a delightful contrast in texture and flavor. Made with simple ingredients like cream cheese, heavy cream, eggs, and a touch of vanilla, it's baked at high heat to create its signature golden crust while remaining soft and creamy in the center. Perfect for any celebration or as a luxurious treat, Basque Cheesecake requires minimal preparation and delivers maximum impact. Serve it chilled or at room temperature for a show-stopping dessert that will captivate your taste buds and impress your guests. Optimized for flavor and simplicity, this recipe is your gateway to mastering the art of Basque-style baking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 680 grams Cream cheese
- 240 grams Granulated sugar
- 4 whole Large eggs
- 240 milliliters Heavy cream
- 15 grams All-purpose flour
- 5 milliliters Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to extend at least 2 inches above the rim of the pan.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar to the cream cheese, beating on medium speed until fully combined and the mixture is light and fluffy, about 2 more minutes.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
Slowly pour in the heavy cream, followed by the vanilla extract and a pinch of salt. Beat until the mixture is smooth.
Sift the flour over the batter and fold it in with a spatula until just combined, ensuring not to overmix.
Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any large air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the top is dark brown and the center is still slightly jiggly.
Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for at least 4 hours or until it is set at room temperature.
Once cooled, remove the cheesecake from the pan, peel away the parchment paper, and transfer it to a serving platter.
Slice and serve at room temperature or chilled as desired.
Nutrition Facts
Calories |
4443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 191.4 g | 957% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1671 mg | 557% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 266.2 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 774 mg | 60% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
