Basque Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 210°C (410°F) with the rack in the center. Grease a 9–10 inch (23–25 cm) springform or loose-bottom pan lightly with butter. Tear a piece of parchment paper large enough to line the bottom and sides of the pan, allowing excess to extend well above the rim (this creates the characteristic high, uneven edge). Press the parchment into the pan and smooth; do not worry about neat folds.

Soften and beat cream cheese

Place the room-temperature cream cheese in a large mixing bowl. Beat with an electric mixer (hand or stand) on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed so there are no pockets of cheese.

Add sugar

With the mixer running on low-medium, add the granulated sugar gradually and continue beating until the mixture is smooth and slightly glossy, about 1–2 minutes.

Incorporate eggs

Add the eggs one at a time, mixing briefly after each addition until just incorporated. Avoid overmixing; you want a homogeneous batter but not excessive aeration.

Add cream, vanilla, salt, and flour

Pour in the heavy cream, vanilla extract, and salt. Add the flour last. Mix on low speed until the batter is fully smooth and slightly thickened, scraping the sides and bottom of the bowl to ensure everything is incorporated. The final batter should be pourable and silky.

Strain (optional)

For the smoothest result, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps or air pockets.

Fill pan and bake

Pour the batter into the prepared, lined pan. Tap the pan lightly on the counter to release large air bubbles. Place the pan in the preheated oven and bake at 210°C (410°F) until the top is deeply golden to dark brown and the center is still slightly jiggly, about 50–60 minutes. Exact time depends on oven and pan size; start checking at 45 minutes if your oven runs hot.

Cool

Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours. The center will continue to set as it cools; it will be creamy and custard-like. Do not unmold while hot.

Chill (optional)

For a firmer texture, cover the cooled pan with plastic wrap and refrigerate for 4 hours or overnight. Basque cheesecake is traditionally served at room temperature or slightly chilled; chilling makes slicing cleaner.

Unmold and serve

When ready to serve, remove the outer ring (if using a springform). Use the parchment overhang to lift the cake from the pan onto a cutting board. Trim the parchment if desired. Dust lightly with powdered sugar if you like. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.