Basque Cheese Cake Recipe

Preheat and line

Preheat the oven to 210°C (410°F). Tear a large piece of parchment paper big enough to line a 9-inch (23 cm) springform or loose-bottom cake pan with the paper extending 4–6 cm (1.5–2.5 in) above the rim all around. Grease the bottom of the pan lightly with 1 tablespoon butter, press the parchment into the pan (it will be rumpled — this creates the characteristic crust), and set aside.

Soften and mix cream cheese

Place the 700 g room-temperature cream cheese in a large mixing bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar

Add the 250 g granulated sugar to the cream cheese and beat on medium-high speed until combined and slightly glossy, about 1–2 minutes. Scrape down the bowl again.

Incorporate eggs

Add the 4 large eggs one at a time, beating briefly after each addition just until incorporated. Do not overbeat; keep speed medium-low so the batter remains smooth and not aerated excessively.

Add cream and flavor

Pour in the 480 ml room-temperature heavy cream and add 1 tsp vanilla extract and 1 tsp fine salt. Beat on low-to-medium speed until homogeneous, about 30–60 seconds.

Add flour

Sift the 25 g all-purpose flour over the batter and fold or beat on low speed just until no streaks of flour remain. The batter should be fairly loose and pourable — a bit thinner than typical cheesecake batter.

Fill pan and smooth

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter 2–3 times to release any large air bubbles. Smooth the top with a spatula if needed. The parchment will likely extend above the rim and appear rumpled; that’s normal.

High-temperature bake

Place the pan on the center rack and bake at 210°C (410°F) for 15 minutes. After 15 minutes, reduce the oven temperature to 190°C (375°F) and continue baking for another 20–25 minutes, until the top is deeply browned (dark caramel color) and the center still has a slight jiggle when you gently shake the pan. Total bake time typically 35–40 minutes; thicker ovens may need up to 45 minutes. The goal is a well-browned top and set edges with a soft custardy center.

Cool in pan

Remove the cake from the oven and let it cool in the pan on a wire rack for 30–60 minutes. The top may deflate slightly as it cools — this is normal. Do not unmold while very hot or it may crack.

Chill (optional)

For a firmer texture and cleaner slices, chill the cake in the refrigerator for at least 4 hours or overnight. If you prefer the classic slightly molten center, serve at room temperature after the initial 30–60 minute cooling.

Unmold and finish

Run a thin knife around the edge if using a springform, release the rim, and carefully lift the cake on the parchment onto a serving plate. Trim any overly browned edges if desired. Dust lightly with 1 tablespoon powdered sugar just before serving, if using.