Basque cheesecake has the creamy consistency of a classic cheesecake in the center, but is instead slightly burnt on top. To achieve the classic burnt look and taste, unlike a classic cheesecake, it is baked quickly on a higher heat. So if you are searching for a cheesecake that requires only a little bit of patience, basque cheesecakes are for you. They are easy to make, delicious, and one of our favorite cheesecake variations.
Basque Cheesecake
Servings 12
Ingredients
- 32 oz cream cheese room temperature
- 1.5 cups granulated sugar 300 g
- 1 teaspoon salt 2 g
- 2 cups heavy cream
- 3 tablespoons flour 23 g
- 5 egg whole eggs + 2 additional yolks
- 1 tablespoon vanilla bean paste
Instructions
- Preheat the oven to 400 degree fahrenheit
- In the base of a stand mixer or with a hand mixer on medium speed, beat together the cream cheese and sugar until smooth. This will take about 1 minute
- In a separate medium bowl, whisk together the flour and heavy cream until smooth. Pour it into the cream cheese mixture and beat on medium until smooth
- Add the eggs one at a time and vanilla until smooth
- Line a 9 inch springform pan with parchment paper. Pour the batter into the lined pan and bake for about 55 minutes until there is still a slight jiggle in the middle
- Set at room temperature to cool for 1 hour before placing it in the fridge to cool for at least 4 hours or overnight
Can you substitute GF flour or cornstarch for the flour?
We haven’t tried it that way but it should work to sub cup for cup 🙂