This creamy Basque-style cheesecake is the perfect combination of smooth, rich filling and a deeply caramelized top. Inspired by the original recipe, this cheesecake is easy to make, yet offers an incredible depth of flavor and a dreamy, custard-like texture. Baked at a high temperature, it develops a beautifully golden and slightly cracked crust, while the inside remains soft and creamy. Whether you’re a cheesecake lover or just looking for an impressive dessert to wow your guests, this Basque cheesecake is sure to become a favorite.
Why You’ll Love This:
You’ll love this cheesecake for its rich, melt-in-your-mouth texture and its perfect balance of sweetness. The simplicity of the ingredients allows the flavors to shine through, while the high-heat baking method creates that signature golden top with a slight jiggle in the center. This cheesecake is versatile enough for any occasion, whether you’re serving it for a special celebration or simply as an indulgent treat. Its rustic, no-fuss appearance means it looks beautiful without needing any extra decorations—just slice, serve, and enjoy.
Perfect Occasion:
This cheesecake is perfect for any special occasion, from dinner parties to birthdays or holiday celebrations. Its rich yet simple flavor makes it a crowd-pleaser, and the ease of preparation means you can make it ahead of time. After chilling in the fridge for a few hours, it becomes even more decadent and flavorful, making it an ideal dessert for gatherings. Serve it alongside fresh berries or a dollop of whipped cream for an extra special touch.
Decoration Tips:
While this cheesecake is beautiful on its own, you can garnish it with a light dusting of powdered sugar for a classic look. For a more vibrant presentation, serve slices with fresh fruit like strawberries, raspberries, or blueberries. You can also drizzle a bit of caramel or chocolate sauce over the top if you’re feeling extra indulgent. If you want to keep it simple, the signature golden-brown crust is all you need for a stunning finish.
Ingredients (for an 18-20 cm pan):
- 500 grams spreadable white cheese
- 3 large eggs (room temperature)
- 200 grams sugar (1 cup + 2 tablespoons)
- 250 ml cream
- 18 grams flour (2 level tablespoons)
- Vanilla extract (optional)
Note: For a larger cheesecake, double the recipe and use a 26 cm pan. The baking time will increase slightly.
Instructions:
- Preheat the Oven:
- Set your oven to 230°C with the fan setting.
- Line a 19 cm round cake pan with parchment paper, allowing the edges to hang over the sides.
- Prepare the Cheesecake Batter:
- In a food processor or mixer, whip the room-temperature cheese on high speed for 1 minute until smooth. You can also use a hand mixer for this step.
- Add the sugar and mix for another minute until well combined.
- Beat the eggs in one at a time, mixing with a whisk after each addition until just combined. Avoid overmixing.
- In a separate bowl, sift the flour into the cream and whisk together until smooth.
- Add the cream mixture to the cheesecake batter and gently whisk until fully incorporated and smooth.
- Bake:
- Pour the cheesecake batter into the prepared pan.
- Bake in the preheated oven for approximately 20 minutes or until the top is golden and slightly browned. Check at the 12-minute mark and rotate the pan if the browning is uneven.
- Every oven is different, so keep an eye on the cheesecake. The center should still jiggle slightly when done. If the top browns too quickly, you can place a baking tray on a higher rack to shield it from the heat.
- For a slightly firmer center, reduce the oven temperature to 200°C and bake for a longer period.
- Cool and Serve:
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4-5 hours before serving. This helps the texture set and makes slicing easier.
- Slice, serve, and enjoy this creamy, golden-topped cheesecake!
Enjoy!
