Basque Cheesecake Recipe

Preparation

Preheat the oven to 210°C (410°F). Position a rack in the center. Butter a 9-inch (23 cm) springform pan or a 9-inch round cake pan with 2–3 inch (5–8 cm) sides and line it with a large sheet of parchment paper so the paper extends at least 2 inches above the rim. The parchment should fit snugly with some wrinkles — this creates the characteristic rustic look.

Soften and Combine Cream Cheese and Sugar

In a large mixing bowl, place the room-temperature cream cheese and granulated sugar. Using a handheld mixer or stand mixer on medium speed, beat until smooth and free of lumps, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add Eggs

Add eggs one at a time, mixing on low speed after each addition until incorporated. Do not overbeat; mix just until each egg is absorbed.

Add Remaining Ingredients

Add the heavy cream, flour, vanilla extract, and fine salt. Mix on low-to-medium speed just until the batter is smooth and slightly loose — it should be pourable. Scrape the bowl and mix briefly to ensure everything is incorporated, about 20–30 seconds.

Strain (optional)

For the silkiest texture, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps or egg stringiness.

Bake

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to level the batter and remove large air bubbles. Bake at 210°C (410°F) for 40–55 minutes. Check at 40 minutes: the top should be deeply golden to dark brown and cracked; the center will still wobble slightly when gently shaken. If the cake is browning too quickly, reduce the oven temperature by 10–20°C (25–35°F) and continue baking until done.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack. The center will sink slightly as it cools. After about 1 hour, remove the cake from the pan by lifting the parchment paper; transfer to the rack to cool completely. For best texture, chill in the refrigerator for at least 2 hours (or overnight) before serving, though it can be served slightly warm if preferred.

If you used a springform pan: release and remove the ring, keeping the parchment under the cake. If using a regular pan: use the parchment overhang to lift the cake onto a serving plate or cutting board. Trim any excessively tall or uneven parchment edges if desired for presentation.

Prepare Fruit

Wash and dry the seasonal fruit. Hull and halve strawberries, pit and slice stone fruit, halve or leave small berries whole. Place fruit in a bowl.

Optional Maceration

If using firmer or less sweet fruit, sprinkle the fruit with the optional superfine sugar and the lemon juice. Toss gently and let sit for 10–15 minutes to macerate and release juices.

Just before serving, spoon the prepared seasonal fruit over the chilled or room-temperature Basque cheesecake. Arrange attractively; some juices can be drizzled over the cake for extra flavor. Serve slices at room temperature or slightly chilled.