🧂 Ingredients
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- 500 grams cream cheese
- 200 grams granulated sugar
- 4 large eggs
- 300 ml heavy cream
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
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👩🍳 Instructions
- 1 Take the cream cheese out of the fridge at least 1 hour before using so it softens completely and mixes easily, keeping the batter lump-free.
- 2 Preheat the oven to 220°C/425°F (or 200°C/400°F if your oven tends to run hot). Prepare a round 20 cm (8-inch) baking pan, lining it with parchment paper that's deliberately crumpled and left overhanging the edges so it rises above the height of the pan.
- 3 In a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed until smooth, soft, and free of lumps, about 2-3 minutes.
- 4 Add the eggs one at a time, beating well after each addition before adding the next egg. Don't overmix — just enough until evenly combined.
- 5 Pour in the heavy cream and vanilla extract, and beat on low speed until fully combined and the batter is smooth.
- 6 Sift the flour and salt directly into the batter, then gently fold with a spatula or mix on low speed until no flour lumps remain.
- 7 Strain the batter through a fine-mesh sieve into the prepared pan lined with parchment paper — this step is important for achieving a super smooth final texture with no lumps.
- 8 Bake on the middle rack of the oven for 45-55 minutes without a water bath. The cheesecake is done when the top is deeply browned and burnt-looking, but the center still looks very jiggly when the pan is shaken.
- 9 Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 15 minutes so the temperature drops gradually without shocking it.
- 10 Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.
💡 Tips
• Make sure all ingredients are at room temperature, especially the cream cheese and eggs, so the batter mixes smoothly without lumps.
• Don't worry if the top looks dark and burnt — that's actually the signature look of Basque cheesecake and gives it that distinctive caramel flavor.
• This cheesecake actually tastes even better after chilling in the fridge overnight, since the texture sets better and the flavor becomes even more intense.
• Use parchment paper that's deliberately crumpled and left tall along the edges of the pan so the batter, which puffs up while baking, doesn't spill over.
📊 Nutrition Facts / serving
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