Classic Basque Cheesecake -

basque cheesecake on parchment paper with a slice cut.

5 from 7 votes

Classic Basque Cheesecake

This classic Basque cheesecake might be the most fun cheesecake you’ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!

Prep Time20

Cook Time1

Cooling time8

Course: Dessert

Cuisine: Spanish

Servings: Servings

Calories: 209kcal

Author: Natasha Minocha

Equipment

8" Loose bottom pan

Ingredients

2 cup Cream cheese
3/4 cup Sugar
3 Eggs
1/3 cup Cream
1/4 cup All purpose flour
2 tsp Vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 200C /400F.
Line your baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
In a large bowl, beat together the cream cheese and sugar, until the cream cheese is creamy and sugar is dissolved.
Add the eggs, one at a time. Make sure each egg is incorporated well before adding the next one.
Whisk in the cream, all purpose flour and vanilla extract, until smooth.
This is a thin batter.
Pour into the prepared pan and bake for 50-55 minutes, until the cake is browned on top, but still jiggly in the center.
Let the cake cool in the pan for 30-40 minutes, then transfer to the refrigerator for it to set completely, for about 8-10 hours. I prefer to refrigerate this cake overnight.
Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!

Notes

Line your pan properly. This step is crucial. A well-lined pan helps the cheesecake hold its shape. And don't worry about smoothing out the parchment paper. The crinkly paper gives a lovely rustic look to the cheesecake.

Don’t use separate parchment papers for the base and sides. The batter will seep through the fine gaps. Instead, use a large sheet of parchment paper.

Leave a 2-inch overhang. A classic Basque cheesecake rises significantly while baking. Letting the parchment hang over the edges by at least 2 inches contains the rise and avoids spills.

I used an 8-inch springform pan, but a 6-inch pan works beautifully too, if you want a taller cake.

A runny batter is a good sign. Don’t worry if the batter seems a little loose. That’s exactly the texture you want before it goes into the oven.

Please use a kitchen scale to measure the ingredients. This ensures consistent and better results every time.

Allow the cheesecake to chill in the refrigerator for at least 6 hours for it to set properly.

Nutrition