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Basque Burnt Cheesecake Easy Recipe

Basque Cheesecake

By Shobelyn Dayrit
This post is an easy step by step instructions on how to make Basque Cheesecake. It yields a creamy and subtly sweet cheesecake with the burnt cake on top- everyone will love.

Ingredients
  

  • 2 pounds full-fat cream cheese room temperature
  • 1 1/3 cups white granulated sugar
  • 5 large eggs room temperature
  • 1 1/4 cups heavy cream room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/4 cup all purpose flour
  •  

Instructions
 

  • Prepare the Oven and Pan: Pre heat oven at 400 F . And move the rack in the middle of the oven.
  • Place parchment paper in an 9 inch springform pan. Line the pan with a large parchment paper crisscrossed in its side.
  • Make the Batter: Place cream cheese and sugar in a stand up mixing bowl and mix using a wire whip.
  • Mix until no lumps and cream cheese is creamy. Make sure to scrape sides using a spatula.
  • Add the heavy whipping cream, heavy cream and mix until cream and no lumps. Scrape side of cream cheese using a spatula.
  • Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next.
  • Remove the bowl from the mixer and using a strainer, sprinkle the all purpose flour.
  • Mix on slow speed until flor is combined. Scrape sides using a spatula and make sure the batter at the bottom is well mix.
  • Transfer batter in the prepared pan and bake.
  • Bake: Pre heat oven at 400 F and place the oven rack in the middle of the oven. Place pan in the middle of the oven and bake for 10 minutes in 400 F  and change oven setting to 350 F and bake for 50 -60 minutes. Check the top of the cream cheese for golden color and the middle is slightly jiggly.
  • Cool: Remove cheesecake from the oven and let cool in room temperature. When cheesecake is cool down, remove from the pan and place in the fridge.
  • Serve: When ready to serve, peel back the parchment paper and cut your slice and enjoy.

Notes

Note: The batter will raise on the side of the pan, so it's important that there's an excess of parchment on the side. I used 9 inch springform pan in 3 inch high.