Basque Cheesecake... one of the most famous Western desserts, distinguished by its lightly charred golden exterior and smooth, creamy interior. It differs from traditional cheesecake because it's baked at a high temperature without a biscuit base or water bath, giving it a distinctive caramel flavor and a light, soufflé-like texture.
Cooking Time: 60 minutes
Serves: 8
Ingredients for Basque Cheesecake: - Butter: as needed (unsalted, for greasing the pan)
- Cream Cheese: 1 kg (full-fat, at room temperature)
- Sugar: 300 g (white)
- Eggs: 6 (large)
- Cream: 2 cups (heavy)
- Salt: 1 tsp
- Vanilla Extract: 1 tsp
- Flour: 42 g (all-purpose)
Preheat the oven to 200°C (390°F) and position the rack in the center. Grease a 25cm springform cheesecake tin with butter, then line it with parchment paper, allowing the paper to extend about 5cm above the rim.
In a large bowl, beat the cream cheese and sugar with an electric mixer on medium-low speed until smooth and the sugar is dissolved.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Stir in the heavy cream, salt, and vanilla extract, and mix until well combined.
Sift the flour over the cheese mixture, then beat on low speed until the flour is just incorporated and the mixture is smooth and silky.
Pour the mixture into the prepared tin.
Bake the cheesecake for 60–65 minutes, or until the top is a deep golden brown and the center is still slightly jiggling.
Let the cheesecake cool slightly; it will naturally deflate during cooling.
Remove the cheesecake from the tin and let it cool completely. Then, remove the parchment paper, slice, and serve at room temperature.
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