Basque Cheesecake

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The basque cheesecake is the perfect dessert for any occasion. Is a dessert that is creamy, with a caramelize top that has a delicious taste.

Prep Time2 10

Cook Time50

Total Time3

Course: Dessert

Cuisine: Spanish

Servings:

Calories: 230kcal

Pre-heat the oven to 400°F.
In a large bowl, add the sugar and cream cheese. Use a stand mixer or a hand mixer and mix until all the sugar has been incorporated into the cream cheese. Until theres no more loose sugar.
Mix in the eggs one by one. Add the next egg only after the first egg has been mixed in.
Scrape the bowl and add the flour. Add the heavy cream little by little while mixing.
Line a 8 inch springform pan or a round baking pan with parchment paper that it extends past the edges of the pan. You want to cover all the pan with the parchment. (see image in the post for reference)
Add the mix into the pan and lightly bang the pan against your counter. This is so any air bubbles can rise.
Bake the cheesecake for 50 minutes on the middle rack of your oven. Depending on your oven, it can take a little longer. (see notes)
Let the cheesecake cool down at room temperature, then transfer it to your fridge to cool down for at least 2 hours. Once cool, remove the cheesecake from the pan and serve. You can serve it on the parchment paper or transfer it to a serving dish. ¡Buen provecho!

Cracks on the cheesecake. This type of cheesecake can crack while rising due to the high temperature. But it will hardly be visible once the cheesecake cools down.
You can use any mold. You can use a regular or a springform mold.
Texture preference. For a creamier texture, cook the cheesecake for 40 minutes instead of 50. But depending on your oven, it can take a little more or less time.
Freezing. You can freeze this cheesecake. Let it completely cool and store it in an airtight container.

Recipes to make with this: