Basque Cheesecake Recipe

Preheat

Preheat oven to 210°C (410°F). Position a rack in the lower third of the oven to allow top to darken without burning the bottom.

Line a 9-inch (23 cm) springform pan or cake pan with high walls using a single large sheet of parchment paper. Make sure the paper comes well above the rim (6–8 cm/2–3 in) and crumple it first to help it conform to the pan. Grease the pan lightly with 1 tablespoon butter before pressing the parchment in so it adheres.

Soften and beat cream cheese

Place the 900 g cream cheese in a large bowl at room temperature (or briefly microwave in 10-second bursts if still cold) until very soft and spreadable. Using a sturdy whisk or electric mixer on medium, beat the cream cheese until smooth and free of lumps (about 1–2 minutes).

Incorporate sugar

Add the 300 g granulated sugar to the cream cheese and beat until fully combined and slightly glossy, about 1 minute.

Add eggs slowly

Add the 5 large eggs one at a time, beating briefly after each addition until incorporated. Do not overbeat — mix just enough to combine. If the batter looks curdled, continue mixing gently until smooth.

Add cream and flavor

Pour in the 480 ml heavy cream, 1 tablespoon vanilla extract and 1 teaspoon fine salt. Mix on low speed until homogeneous and slightly aerated, about 20–30 seconds.

Finish with flour

Sift or sprinkle the 25 g all-purpose flour over the batter and fold in gently with a spatula (or mix briefly on low) just until no streaks remain. Scrape down the bowl to ensure even texture.

Transfer and level

Pour the batter into the prepared parchment-lined pan. Use a spatula to smooth the top and gently tap the pan on the counter once or twice to release large air bubbles.

Bake

Bake at 210°C (410°F) for 45–60 minutes. The top should become deeply golden to dark brown and will puff in the center. The edges should be set and the center still slightly jiggly — it will continue to set as it cools. Start checking at 40 minutes; total time depends on oven and pan.

Cool in oven (optional)

Turn off the oven, crack the oven door open and leave the cake inside for 20–30 minutes to reduce the risk of cracking while cooling gradually (optional but recommended).

Finish cooling

Remove the cheesecake from the oven and transfer to a cooling rack. Allow to cool completely to room temperature (1.5–2 hours). The top will sink slightly and develop characteristic wrinkles/cracks.

Chill (recommended)

For best texture, chill the cooled cheesecake in the refrigerator for at least 4 hours or preferably overnight. This firms the interior for cleaner slices but Basque cheesecake can also be served at room temperature for a softer, creamier center.

To unmold, run a thin knife around the pan edge where the parchment meets the pan if using a springform. Lift the cheesecake by the parchment edges and transfer to a serving plate. Trim any uneven parchment if desired.

Slice with a hot, dry knife for clean cuts: dip the knife in hot water, wipe dry, and slice; repeat between cuts. Serve plain or with berries, ganache, or a sprinkle of flaky salt if desired.