Basque Cheesecake is a crustless cheesecake that is baked at a higher temperature for a beautifully burnt exterior and ultra creamy interior. The burnt edges add an incredible depth of flavor to this cheesecake.
Cheesecake is one of the best culinary inventions, in my opinion. I’m not sure that I have ever met a cheesecake I didn’t like. They are smooth, creamy, rich, and overall close to perfection. The downside, however, is the time it takes to make. They have to be baked low and slow in order to keep the outside a light color and to avoid cracks on top. Enter Basque Cheesecake, the answer to all of our cheesecake problems.
Basque Cheesecake is baked at a higher temperature for a shorter time. The result is a cheesecake that is burnt around the edges. It is basically everything that we’ve been told cheesecake shouldn’t be. Y’all, we have been told wrong all along. This Basque Cheesecake is still smooth, creamy, and rich with an added depth of flavor from the toasty edges.
How to make creamy cheesecake:
I think that cheesecake is best when it is extra creamy and there are a few steps that you can take to ensure you get the creamiest cheesecake possible.
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
Ingredients for Basque Cheesecake:
- Cream Cheese. The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Granulated Sugar. This will add flavor and sweetness to the cheesecake bars.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Heavy Cream. Heavy cream will help make the cheesecake extra creamy.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
How to make Basque Cheesecake:
STEP 1: Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Prepare a 10-inch springform pan by rubbing with room temperature butter or spraying with non-stick spray. Then line the pan with parchment paper, be sure to leave excess on the top. Place the pan on a rimmed baking sheet and set it aside.
STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer beat the cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is smooth, about 2 minutes. You don’t want to overbeat and add too much air into the mixture.
STEP 3: Increase the speed to medium and add the eggs one at a time. Mix until each egg is fully incorporated and scrape down the sides before adding the next.
STEP 4: Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.
STEP 5: Sprink;e the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
STEP 6: Pour the batter into the prepared pan and bake for 60-65 minutes. The cheesecake should be deeply browned and the center should still be very jiggly.
STEP 7: Remove the cheesecake from the oven and allow it to cool. The cheesecake will fall drastically during this time. Remove the cheesecake from the mold and cool completely in the fridge.
STEP 8: Peel the parchment paper away and cut the cheesecake into slices to serve.
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Recipe originally posted January 2020
- 4 blocks (908 grams) cream cheese room temperature
- 1 1/2 cups (297 grams) granulated sugar
- 5 large eggs
- 2 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup (40 grams) all-purpose flour
For Basque Cheesecake:
- Place a rack in the middle of your oven and preheat to 400 degrees (F). Prepare a 10-inch springform pan by rubbing with butter or spraying with non-stick spray. Then line the pan with parchment paper, be sure to leave excess on the top. Place the pan on a rimmed baking sheet and set aside.
- In the bowl of a stand mixer beat the room temperature cream cheese and sugar on medium-low speed, scraping down the sides as needed, until the mixture is very smooth, about 2 minutes.
- Increase the speed to medium and add the eggs one at a time.
- Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.
- Sprinkle the flour evenly over the mixture and beat until just combined. Scrape down the sides of the bowl and beat again until the mixture is very smooth.
- Pour the batter into the prepared pan and bake for 60-65 minutes. The cheesecake should be deeply browned and very jiggly in the center.
- Remove the cheesecake from the oven and allow to cool slightly. It will fall drastically. Remove the cheesecake from the pan and allow it to cool completely in the fridge.
- Peel the parchment paper away and cut into slices to serve.