Basque Cheesecake Recipe – Step by Step Guide: This standard, easy-to-follow recipe for Basque Cheesecake makes a delicious baked cheesecake without a crust that I know you’ll love. This is the easiest cheesecake recipe you’ll ever make! It has a caramelized top and a super creamy middle.
Basque Cheesecake Recipe – Step by Step Guide
- Does cheesecake burn? Yes, you did read that right! Basque-style cheesecake is baked at a high temperature without a water bath, which is what most cheesecakes need.
- It’s also made without a crust, and the cheesecake filling is put into a pan lined with parchment paper. This makes the outside rough and ridged.
- The very top of the cheesecake is left to burn on purpose in the oven. The burnt bits go well with the sweet and creamy middle, making this cheesecake recipe one of a kind.
- One of the easiest types of cheesecake to make is burnt Basque cheesecake. There’s no crust to make and no water bath to put it together in.
Ingredients
- 2 pounds (four 8oz blocks) full fat cream cheese, room temp
- 1 1/2 cups (300g) granulated sugar
- 5 large eggs, room temp
- 1 tsp vanilla extract
- 1 3/4 cups (420g) heavy cream
- 1 tsp salt
- 1/4 cup (33g) all-purpose flour
Also See:
Eggless Chocolate Chip Cookies Recipe – Learn with Experts
How to make Basque Cheesecake
- Warm the oven up to 400F and grease a 9-inch springform pan. Put two sheets of parchment paper on top of each other and into the bottom. They need to be about 2 inches above the pan’s edge.
- A hand mixer or stand mixer with the paddle tool can be used to mix the cream cheese and sugar on medium to low speed.
- On low speed, add the eggs one at a time. Then, add the vanilla. While the mixer is on low speed, slowly pour in the heavy cream. When it’s smooth, add the flour and salt and fold them in.
- There should be some give in the top after 60 to 65 minutes of baking, but not much.
- After about an hour, take it out of the pan and cut it on a cutting board. If you’d rather, you can leave it in the pan and put it in the fridge for a couple of hours to fully set. Have fun!
FAQ
Q1. Is a Springform Pan Necessary?
Of course! The cheesecake gets very puffy while it’s baking, but the tall sides of the springform pan keep it from spilling over and making a mess in the oven. A standard 9-inch round pan is too small to hold all the cheesecake batter.
Q2. Can This Recipe Be Made in Advance?
Yes, the cheesecake stays fresh for up to four days in the fridge. Just be sure to store it in an airtight container or cover it tightly with plastic wrap so the edges don’t dry out. You can serve the cheesecake chilled for a firmer slice, or you can bring it to room temperature before serving for a creamier slice.
Q3. Can Basque Cheesecake Be Frozen?
As with most of my cheesecake recipes, this one freezes really well too! You can wrap the whole cheesecake or individual slices with plastic wrap and freeze them in a large freezer bag for up to 3 months. To thaw the cheesecake, place it in the refrigerator overnight.
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