Basque Cheesecake Recipe

Prepare and preheat

Preheat the oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan or 20–23 cm cake pan with a single piece of parchment paper so the paper extends 3–5 cm above the rim on all sides (this creates the characteristic tall, dark edges). Lightly butter or spray the pan under the parchment so it stays in place.

Soften cream cheese

Cut the room-temperature cream cheese into chunks so it mixes smoothly. Place cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat cream cheese and sugar together on medium speed until very smooth and lump-free, about 2–3 minutes. Scrape the bowl down as needed.

Add eggs one at a time, mixing briefly after each addition until incorporated (don’t overwhip). After the last egg, mix until the batter is smooth and slightly shiny.

Add the flour and salt and mix on low just until incorporated, about 10–15 seconds. Add the vanilla extract and mix briefly.

With the mixer running on low, slowly pour in the heavy cream and continue mixing until the batter is uniformly smooth and slightly pourable, about 15–30 seconds. Scrape the bowl and ensure no streaks remain.

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to release any large air bubbles. Smooth the top with a spatula, but the top can be slightly uneven.

Place the pan in the center of the preheated oven. Bake at 210°C (410°F) for 10 minutes, then immediately reduce the oven temperature to 180°C (355°F) and continue baking for 30–40 minutes, or until the top is deeply golden-brown to dark brown, the edges will be set and puffed, and the center still jiggles slightly when the pan is nudged. Total bake time ~40–50 minutes depending on oven and pan size.

Turn off the oven, crack the oven door and let the cheesecake cool inside for 1 hour to reduce rapid shrinkage and help the center finish setting.

Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack for another hour. Then refrigerate for at least 4 hours, ideally overnight, to develop texture and flavor. The cake will deflate a bit and the top will form characteristic cracks and a dark caramelized crust.

When ready to serve, run a thin knife around the pan between cake and parchment, lift the cake by the parchment overhang and transfer to a serving plate. Peel away excess parchment if desired.

In a medium heavy-bottomed saucepan combine the sugar and water. Stir only to moisten the sugar; then stop stirring to avoid crystallization. Place over medium heat and bring to a simmer.

Swirl the pan occasionally (don’t stir) as the sugar dissolves and browns. Watch carefully — sugar will go from amber to dark amber quickly. When the syrup reaches a deep amber color (about 5–8 minutes), remove the pan from heat.

Carefully add the butter and whisk until melted and incorporated (mixture will bubble vigorously). Slowly pour in the warm heavy cream while whisking; the sauce will foam. Stir until smooth.

Stir in the salt. If there are any hardened bits, return to low heat briefly and stir until smooth. Let the caramel cool to warm or room temperature; it will thicken as it cools.

Spoon or drizzle the caramel over slices of chilled Basque cheesecake just before serving. Store leftover caramel in an airtight container in the refrigerator for up to 2 weeks; warm gently before using.

Serve slices of Basque cheesecake slightly chilled or at cool room temperature. Because the cake is rich and creamy, small slices are customary.

Store any leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly for up to 1 month; thaw in the refrigerator overnight before serving.