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Basque Cheesecake Recipe

You can make a classic Basque cheesecake with this recipe using straightforward ingredients. Below you will find precise measurements, step-by-step instructions, and helpful baking recommendations.

Ingredients

Step-by-Step Preparation

  1. Preheat your oven to 220°C. Line a 20 cm springform pan with crumpled parchment paper, leaving high edges along the sides.
  2. Beat the cream cheese with sugar until smooth, then add eggs one by one, followed by heavy cream and sifted flour. Mix just until combined.
  3. Pour the batter into the lined pan and bake for 35 to 45 minutes, until the top is deeply browned and the center remains wobbly.
  4. Cool completely in the pan, then chill in the refrigerator for several hours before slicing.

Time and Servings

Time: 60 minutes plus cooling and chilling. Yield: 8 slices.

Tips and Variations

Preparing the Batter

Take the cream cheese, eggs, and heavy cream out of the refrigerator before starting so they reach cool room temperature. Place the cream cheese into a large mixing bowl and smooth it with the sugar. A hand whisk or an electric mixer on low speed works well. Avoid whipping excess air into the mixture: your objective is a smooth, unified batter, not an airy cream.

Incorporate the eggs one at a time, mixing briefly after each addition. Pour in the heavy cream and blend, scraping down the sides of the bowl. Sift the flour into the bowl to avoid any small lumps. If any persistent flour pockets remain, pass the batter through a fine mesh strainer before filling the pan. The finished batter should be fairly liquid, which is normal for this style of cheesecake.

Pan Preparation and Baking

Crumple a sheet of parchment paper tightly in your hands, smooth it out slightly, and press it into the 20 cm springform pan. Crumpling softens the paper so it conforms cleanly to the bottom and corners. Leave the edges extending upward past the rim, as the batter puffs up dramatically in the oven. The natural folds in the paper give the sides of the cake their characteristic rustic look. If your pan is prone to leaks, set it on a baking sheet.

Place the pan in the preheated oven and observe the surface color toward the end of baking. The top should become deeply browned while the edges set. When you gently shake the pan, the center should still show a slight wobble. Do not rely strictly on the timer: oven temperatures fluctuate, and pan diameter changes the depth of the batter. If the top colors too quickly, monitor the cheesecake more closely.

Cooling and Slicing

Once baked, transfer the pan to a wire rack and let the cheesecake cool undisturbed at room temperature. The puffed cake will gradually sink and flatten as the center sets. Avoid moving it onto a serving plate while still warm, as the delicate custard interior requires time to stabilize. After it cools, refrigerate the pan for several hours, or prepare the dessert in advance and give it plenty of time to chill.

Release the chilled cheesecake from the pan ring, lifting it gently with the paper. Transfer it onto a flat plate and peel the paper away from the sides. For neat, clean slices, warm a sharp knife blade under hot running water, wipe it completely dry, and slice. Wipe and reheat the knife between cuts.

Serving and Storage

Basque cheesecake is delicious plain, but you can also serve it with fresh berries or a light fruit coulis. Spoon sauces onto individual plates rather than covering the whole cake so the caramelized surface stays visible. If you enjoy a softer, creamier texture, take the slices out of the refrigerator shortly before serving.

Cover any remaining portions and keep them in the refrigerator. Slice portions as needed to protect the exposed custard edges from drying out. Let the freshly baked cheesecake cool completely before placing it inside any covered storage container.

FAQ

Should the center wobble?

Yes, a gentle wobble in the center when leaving the oven is essential; the interior sets to a creamy texture during chilling.

Does the cheesecake need to be chilled?

Yes, after cooling to room temperature, keep it in the refrigerator for several hours so it firms up enough to slice cleanly.

Does this cheesecake have a crust?

This version does not use a biscuit or pastry crust. The batter is poured directly into the parchment-lined pan, which makes unmolding easy.

Why does the cheesecake sink?

The batter rises in the hot oven and sinks as it cools. This is normal and does not mean that the recipe has failed.

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