Basque Cheesecake
a recipe that you literally cannot fail
I’m so excited to share this recipe - if you’ve never had basque cheesecake before, it has an impossibly rich and creamy texture. and because of the heavy cream in the recipe, it has almost a flan-like consistency.
Since this cheesecake is baked at a high temperature, the top gets really nicely caramelized. There’s no water bath, and cracks and a sunken center are completely normal (and desired!), which makes this a fail-proof recipe.
INGREDIENTS
1 lb cream cheese (two 8oz blocks)
3/4 cup granulated sugar
3 eggs
3/4 cup heavy cream
1/4 cup greek yogurt
2 tbsp flour
1 tsp vanilla extract (optional)
DIRECTIONS
1. Preheat your oven to 425°F. Line an 8-inch springform pan with parchment paper. I like to scrunch up the paper with my hands, then press it into the pan. No need to oil the pan before lining. This gives a very rustic feel to the cheesecake.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. You can do this by hand or an electric mixer.
3. Add the eggs one at a time, mixing everything together after each addition.
4. Pour in the heavy cream, yogurt, and vanilla extract and stir until fully combined.
5. Sift in the flour and gently mix until combined.
6. Pour the batter into your prepared pan and give it a few taps on the counter to remove air bubbles.
7. Bake for 40-50 minutes, or until the top is deeply golden brown with a slight jiggle in the center.
8. Let the cake cool at room temperature for about an hour or two. This can be served at room temperature (more gooey) or chilled in the fridge (more firm/dense). I topped mine with some whipped cream but that’s very much optional, it is delicious on its own :)
