Basque-style Cheesecake Recipe
Make Basque-style Cheesecake Recipe in just 6h . 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
Preparation
- 1
Preheat and prep pan
Preheat the oven to 210°C (410°F). Butter a 9-inch (23 cm) springform pan or a 9-inch removable-bottom cake pan lightly. Line the pan with a large sheet of parchment paper so that the paper comes up well above the rim on all sides (this creates the characteristic high, crinkled edge). There is no need to trim the paper; wrinkling is fine.
Make batter
- 2
Soften and beat cream cheese
Place the cream cheese in a large mixing bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until very smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed.
- 3
Add sugar
With the mixer running on low, add the granulated sugar in two additions, mixing until incorporated and smooth, about 1–2 minutes after the last addition.
- 4
Incorporate eggs
Add the eggs one at a time, beating briefly after each addition just until combined. Do not overbeat; mix only until the yolk disappears into the batter.
- 5
Add dry and liquid ingredients
Add the all-purpose flour and fine salt and mix on low speed until just incorporated. Pour in the heavy cream and vanilla extract and mix on low to medium-low speed until the batter is smooth and silky, about 20–30 seconds. Scrape the bowl and mix one final time by hand with a spatula to ensure uniform texture.
- 6
Final batter check
The batter should be fairly loose and pourable, with no lumps. If small air bubbles have formed, let the batter sit for 5 minutes to allow them to subside.
Bake
- 7
- 8
High-temperature bake
Place the pan in the center of the preheated oven and bake at 210°C (410°F) for 10 minutes. After 10 minutes, reduce the oven temperature to 200°C (390°F) and continue baking for 30–40 minutes more, until the top is deeply browned and almost burnt-looking in places but the center still jiggles slightly when the pan is gently shaken. Total bake time should be about 40–50 minutes depending on oven and pan.
- 9
Check for doneness
Look for a deeply caramelized, dark-brown top and set edges. The internal temperature in the center should be about 65–70°C (150–158°F) if using an instant-read thermometer. The center will continue to set as it cools.
Cool & finish
- 10
Cool in pan
Remove the cheesecake from the oven and set it on a wire rack. Allow it to cool completely in the pan to room temperature, about 2 hours. Cooling slowly prevents cracks and improves texture.
- 11
Chill (optional)
For a firmer, creamier texture, chill the cooled cheesecake, still in the pan, in the refrigerator for at least 4 hours or overnight. Basque cheesecake is often served at room temperature or slightly chilled — choose based on preferred texture.
- 12
Unmold and serve
To remove, use a knife to gently loosen any paper from the pan sides, lift the cheesecake using the parchment overhang, and transfer to a serving plate. Trim the parchment edges if desired. Dust lightly with powdered sugar if you like, slice with a hot, dry knife (wipe between slices) and serve.