There is something magical about Basque cheesecake. Its beautifully caramelized top and creamy, custard-like center create a dessert that feels indulgent yet approachable. Originating in the Basque region of Spain, this cheesecake has taken the culinary world by storm for its simplicity and elevated flavor profile. Whether you are hosting a dinner party or treating yourself, this recipe is guaranteed to impress.
Servings
This recipe makes 8 generous servings. Perfect for entertaining or savoring over a few days.
Macros (per serving)
- Calories: 375 kcal
- Protein: 7g
- Fat: 29g
- Carbohydrates: 22g
Health Benefits of Ingredients
- Cream Cheese: A good source of calcium and vitamin A, essential for bone health and immune support.
- Heavy Cream: Provides healthy fats for energy and helps achieve the cake’s rich texture.
- Eggs: Packed with protein, choline, and essential vitamins, they contribute to structure and creaminess.
- Sugar: While a source of carbohydrates, it balances the cheesecake’s flavors.
- Flour: A small amount adds stability without compromising the cheesecake’s signature creamy texture.
Ingredients
- 24 oz (680g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 5 large eggs, at room temperature
- 2 cups (480ml) heavy cream
- 1/3 cup (40g) all-purpose flour
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Cooling Time: 2 hours
- Preheat the Oven: Set your oven to 400°F (200°C). Line a 9-inch (23cm) springform pan with parchment paper, ensuring it extends 2-3 inches above the rim for easy removal.
- Prepare the Batter:
- In a large mixing bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing well after each addition. The batter should be silky and smooth.
- Slowly pour in the heavy cream, mixing on low speed until incorporated. Avoid over-mixing to keep the batter light.
- Sift in the flour and add a pinch of salt (and vanilla extract, if using). Fold gently with a spatula until combined.
- Bake:
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 50-60 minutes. The top should be deeply golden brown, and the center should jiggle slightly when shaken.
- Cool:
- Remove the cheesecake from the oven and allow it to cool in the pan at room temperature for 2 hours. The cheesecake will deflate slightly as it cools, which is normal.
- Serve:
- Remove the cheesecake from the pan by lifting the parchment paper. Slice with a sharp knife dipped in warm water for clean edges.
Pairings
Wine:
- A glass of chilled sweet wine like Sauternes or a semi-dry Riesling complements the cheesecake’s creamy richness.
Beer:
- Opt for a dessert beer like a milk stout or a Belgian Dubbel, which offers notes of caramel and chocolate.
Cocktails:
- Try a vanilla espresso martini for a sophisticated pairing that enhances the cheesecake’s flavors.
Non-Alcoholic:
- Sparkling water with a splash of elderflower syrup and a twist of lemon provides a refreshing balance.
Tips for Success
- Room Temperature Ingredients: Ensuring the cream cheese and eggs are at room temperature prevents lumps and creates a silky batter.
- Parchment Paper: Do not skip this step, as it prevents sticking and ensures an elevated presentation.
- Golden Top: If your cheesecake’s top is not browning enough, place it under the broiler for 1-2 minutes while keeping a close watch.
Enjoy this elevated yet effortless dessert, perfect for any occasion!