Easy Basque Cheesecake Recipe

Ingredients

• 32 ounces cream cheese, room temperature and full-fat only
• 1 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 1 1/2 cups heavy cream, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1/3 cup all-purpose flour, sifted

Instructions

1. 1

   Prepare the Pan: Preheat the oven to 425°F and line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wet, scrunch, and dry the parchment to make it easier to fit, ensuring it sticks up about 2 inches above the pan’s edge. Set aside.

2. 2

   Whip Cream Cheese: In a large bowl or stand mixer fitted with a whisk attachment, whip the cream cheese for 2 minutes until smooth and creamy.

3. 3

   Add Sugar: Add granulated sugar on medium speed and mix for about 2 minutes until smooth. Scrape down the sides to remove any lumps.

4. 4

   Incorporate Eggs: Add eggs one at a time on low speed, making sure to mix gently until only a little yellow from the previous egg remains before adding the next.

5. 5

   Add Cream and Flavorings: On low speed, add heavy cream, vanilla extract, and salt, mixing until fully incorporated.

6. 6

   Add Flour: Sift the flour into the batter and mix for about 20 seconds on low speed to combine.

7. 7

   Pour Batter: Transfer the cheesecake batter into the prepared springform pan.

8. 8

   Bake: Place the pan on a rimmed baking sheet in the middle rack of the oven. Bake for 65 minutes or until the top is nicely golden brown and the center is still jiggly. The cheesecake will puff up during baking and sink afterward; this is normal.

9. 9

   Cool: Transfer the cheesecake (in the pan) to a wire rack and let it cool to room temperature.

10. 10

    Chill: Refrigerate the cheesecake for at least 8 hours, preferably overnight. Remove from refrigerator 1 to 2 hours before serving. Use the parchment edges to lift the cheesecake from the pan base for slicing.

11. 11

    Slice and Serve: For clean slices, heat a large chef’s knife under hot water before cutting. Serve plain or with fruit compote or your favorite toppings.