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 BLOG (1 of 1)

Basque Cheesecake is baked at a higher temperature for a shorter time. The result is a cheesecake that is cracked and almost 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.

Basque Cheesecake BLOG (3 of 6)

It is beautifully warped, perfectly browned, and a showstopper in both looks and taste. This was my first time ever making a Basque Cheesecake, so I used this recipe from Bon Appetit. It turned out amazing and I had to share it with y’all. I will for sure be making more Basque Cheesecakes in the future and trying out my own recipes. I can’t wait to share those!

Basque Cheesecake BLOG (6 of 6)

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5 from 2 votes

Basque Cheesecake

A rich and creamy cheesecake that is cracked and browned on the outside. A perfect and delicious twist on a classic cheesecake.
Prep Time20 mins
Cook Time1 hr
Resting Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Keyword: basque, basque cheesecake, cheesecake
Servings: 12

Ingredients

For Cheesecake:

  • 4 blocks (908 grams) cream cheese room temperature
  • 1 1/2 cups (297 grams) granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup (40 grams) all-purpose flour

Instructions

For 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.
  • Sift 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.
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Basque Cheesecake

  1. Place a rack in the middle of your oven and preheat the oven to 400 degrees (F). Prepare a 10-inch springform pan (I used this one) 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 (I used this one) and set aside.
  2. In the bowl of a stand mixer (I used this one) beat the room temperature cream cheese (cheesecake recipes work best if all of the ingredients are room temperature) 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.
  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. Add the cream, salt, and vanilla and beat until combined. Scrape down the sides of the bowl.
  4. Sift 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.
  5. 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.
  6. Remove the cheesecake from the oven and allow it to cool slightly. The cheesecake will fall drastically during this time. Remove the cheesecake from the mold and cool completely in the fridge.
  7. Peel the parchment paper away and cut the cheesecake into slices to serve.

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