Basque Cheesecake Recipe
Make Basque Cheesecake Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheesecake batter
Pan & finishing
Method
Cheesecake batter
- 1
Prepare oven and pan
Preheat the oven to 210°C (410°F). Position a rack in the middle of the oven. Grease a 9-inch (23 cm) springform or straight-sided round cake pan lightly with 1 tablespoon butter. Line the pan with a large sheet of parchment paper so the paper extends at least 5 cm (2 inches) above the rim on all sides; crumple the paper slightly so it fits snugly, then press it into the pan. The overhang will help the characteristic uneven top.
- 2
Soften and beat cream cheese
Cut the room-temperature cream cheese into chunks and place in a large mixing bowl. Using a hand mixer or stand mixer fitted with a paddle, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 3
Add sugar, eggs, and vanilla
With the mixer running on low, add the granulated sugar gradually and beat until incorporated, about 1 minute. Add the eggs one at a time, mixing briefly after each addition until just combined — avoid overbeating. Scrape down the bowl between additions. Add the vanilla extract and mix briefly.
- 4
Incorporate flour and salt
Sift the all-purpose flour and salt over the batter and fold in with the mixer on low or with a rubber spatula until just combined and no dry streaks remain. Keep mixing to a minimum to avoid adding extra air.
- 5
Add cream
Slowly pour in the heavy cream while mixing on low speed, or fold it in gently with a spatula until the batter is silky and slightly loose. The final batter should be pourable but thick.
- 6
Strain and fill pan (optional for extra smoothness)
For the silkiest texture, pour the batter through a fine-mesh sieve into a large measuring jug or bowl. This catches any remaining lumps. Pour the batter into the prepared parchment-lined pan, smoothing the top slightly with a spatula. Tap the pan gently on the counter to release large air bubbles.
Baking & finishing
- 7
Bake
Place the filled pan on a baking sheet (to catch any drips) and bake in the preheated 210°C (410°F) oven for 35–45 minutes. The top should turn deeply golden to dark brown and may crack; the center will still be wobbly but not completely liquid. Exact time depends on your oven and pan; start checking at 35 minutes.
- 8
Cool
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 1 hour. The top will settle and the center will continue to set as it cools. After an hour, run a thin knife around the parchment if you used a springform and then remove any outer ring if applicable (many Basque cheesecakes are baked in a straight-sided pan and are unmolded by lifting the parchment).
- 9
Chill
After initial cooling, transfer the cheesecake (still on the parchment) to the refrigerator and chill for at least 4 hours, ideally overnight. Chilling improves texture and makes slicing cleaner.
- 10
Serve
When ready to serve, use a sharp knife dipped in hot water and wiped dry to slice cleanly. Dust with optional powdered sugar if desired. Serve chilled or at cool room temperature. Store leftovers tightly wrapped for up to 4–5 days in the refrigerator.