Basque-style Cheesecake Recipe

Preheat oven

Preheat the oven to 210°C (410°F). If your oven runs hot, set to 200°C (390°F). Position the rack in the center.

Line a 9-inch (23cm) springform or straight-sided cake pan with a single large sheet of parchment paper so the paper extends 5–7 cm (2–3 in) above the rim all around. Do not trim. Lightly butter the bottom of the pan if desired to help the parchment stick.

Place the lined pan on a baking sheet (this makes it easier to place and remove from the oven).

Soften and beat cream cheese

Cut the cream cheese into roughly 2–3 cm pieces and place in a large mixing bowl. Let sit at room temperature for 20–30 minutes until very soft, or microwave in 10–15 second bursts if rushed (do not melt). Using a sturdy whisk or an electric mixer on medium speed, beat until smooth and free of lumps (about 1–2 minutes).

Add sugar

Gradually add the granulated sugar to the cream cheese while beating. Continue to beat until the mixture is smooth and slightly glossy, about 1–2 minutes.

Incorporate eggs

Add the eggs one at a time, beating briefly after each addition until mostly incorporated. Do not overbeat. The batter should be smooth and slightly fluid.

Add cream, flour, flavoring, and salt

Pour in the heavy cream, then add the flour, vanilla extract, and salt. Fold gently with a spatula or beat on low speed just until the flour is fully incorporated and the batter is uniform and pourable. Scrape down the bowl so no lumps remain.

Taste a tiny amount (optional) for balance — it should be sweet and rich. The batter will be fairly loose.

Transfer batter

Pour the batter into the prepared pan. Tap the pan gently on the counter once or twice to release any large air bubbles and to level the surface.

Bake high and hot

Place the baking sheet with the pan in the preheated oven. Bake at 210°C (410°F) for 40–50 minutes. The top should develop a deeply browned, almost burnt-looking crust while the center remains soft and slightly jiggly when gently shaken. Check at 35 minutes and then every 5 minutes until desired deeply caramelized top is achieved.

Adjust if too dark

If the top is browning too quickly before the center sets (rare with Basque at this temperature), lower the oven to 200°C (390°F) and continue baking, or tent loosely with foil for the remaining time while preserving color.

Cool in pan

Once the top is deeply browned and the center is still slightly jiggly, remove the cake from the oven and place on a wire rack. Allow it to cool in the pan to room temperature (1–2 hours). The cheesecake will sink slightly and the interior will continue to set as it cools.

Chill (optional)

For a firmer texture and easier slicing, chill the cooled cheesecake in the refrigerator for 2–4 hours or up to overnight. Basque cheesecake is traditionally served at room temperature or slightly chilled.

Unmold and trim

Run a thin knife around the edge if using a springform pan, then lift the cake out using the parchment overhang. Gently peel away the parchment from the sides. Trim the parchment if desired before slicing.

Serve

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) into wedges. Serve plain or with fresh berries, a dollop of crème fraîche, or a drizzle of honey if desired.