Basque Cheescake Recipe

Preheat and prepare pan

Position a rack in the center of the oven and preheat to 210°C (410°F). Line the pan with a single large sheet of parchment so it rises above the rim by 6–8 cm; do not trim. Lightly grease the pan first so the paper adheres if desired. Place the lined pan on a baking sheet.

Soften and blend cream cheese

Cut the room-temperature cream cheese into chunks. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle (or use a handheld mixer), beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl once or twice.

Add sugar and eggs

With the mixer running on low, gradually add the 300 g granulated sugar and beat until incorporated, about 1 minute. Add eggs one at a time, beating briefly after each addition just until combined — avoid overbeating. If using a stand mixer, keep speed low to prevent aeration.

Incorporate cream and dry ingredients

Pour in the heavy cream, vanilla extract, and salt; mix on low until homogeneous. Sprinkle the all-purpose flour over the batter and fold in or mix on low just until no streaks remain. The batter will be fairly loose and pourable.

Bake

Pour the batter into the prepared parchment-lined pan and smooth the top. Bake on the preheated center rack for 40–55 minutes until the top is deeply caramelized/browned (almost burnt-looking in spots) and the center still wiggles slightly when shaken — the surface should form a cracked, darkly browned crust. Check at 40 minutes and judge by color and jiggle; exact time depends on oven and pan.

Cool

Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. As it cools the center will settle and firm up. Cooling at room temperature for at least 2 hours (or up to room temperature overnight) yields best texture. Do not refrigerate immediately — Basque cheesecake is typically served at room temperature or lightly chilled.

Macerate strawberries

While the cake is baking or cooling, place the quartered strawberries in a bowl. Sprinkle the 30 g sugar and the lemon juice over the strawberries, add the cold water, and gently toss to combine. Let sit at room temperature for 20–30 minutes so the strawberries release juices and form a loose syrup.

Optional quick compote

If you prefer a slightly saucier topping, transfer the macerated strawberries with their juices to a small saucepan and simmer over medium-low heat for 5–7 minutes until slightly thickened. Cool to room temperature before using.

Unmold

When the cheesecake is fully cooled to room temperature (or cooled for at least 2 hours), run a thin knife around the inside rim between the cake and pan. Release and remove the springform ring (or invert and lift if using a regular pan). Carefully peel away the parchment so the irregular, caramelized top remains intact.

Top with strawberries and mint

Spoon the macerated strawberries and any syrup over the center of the Basque cheesecake, leaving some of the caramelized top visible at the edges. Garnish with fresh mint leaves. If desired, lightly dust the mint and berry area with the optional confectioners' sugar for contrast.

Serve

Slice with a clean, hot knife (dip in hot water and wipe dry between cuts for clean slices). Serve at room temperature or slightly chilled. Leftovers keep well refrigerated, loosely covered, for up to 3–4 days; bring to room temperature before serving for best texture.

Using room-temperature cream cheese and low mixing speed prevents lumps and excessive aeration which can create cracks. The characteristic Basque cheesecake has a deeply browned top and a creamy, custardy center. If you prefer a less-browned top, reduce oven temperature slightly or check earlier, but some browning is essential to the style.