Here’s a rich, creamy, and indulgent Basque Cheesecake — famously crustless, with a deeply caramelized top and a custardy center.
🍰 Basque Cheesecake
🛒 Ingredients (8-inch cake)
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- Pinch of salt
- Butter or parchment paper (for lining pan)
👩🍳 Instructions
1️⃣ Prepare the Pan
- Preheat oven to 400°F (200°C).
- Line an 8-inch springform pan with parchment paper, leaving some overhang. Butter lightly if desired.
2️⃣ Make the Batter
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and beat until fully incorporated.
- Add eggs one at a time, mixing well after each.
- Stir in heavy cream and vanilla.
- Sift in flour and add a pinch of salt. Mix until just combined.
3️⃣ Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes until the top is deeply golden-brown and slightly cracked, but the center still jiggles slightly.
4️⃣ Cool & Serve
- Let cheesecake cool in pan to room temperature.
- Remove from pan and parchment.
- Chill in refrigerator at least 2 hours before slicing (optional, but helps clean slices).
🔥 Tips & Variations
- Caramelized Top: Don’t worry if it cracks or is dark — that’s signature for Basque cheesecake.
- Flavor Twist: Add a tablespoon of bourbon, lemon zest, or espresso powder.
- Pan Tip: Make sure parchment comes above pan edges — cheesecake rises and can spill.
- Serving Suggestion: Serve plain or with fresh berries, berry coulis, or a dusting of powdered sugar.
- Texture: Slightly underbake for an ultra-creamy, custard-like center.
If you want, I can give you a restaurant-style Basque cheesecake recipe that’s extra custardy inside with a perfectly caramelized top — like the ones in gourmet bakeries.
Do you want me to provide that version?
