Perfect Basque Cheesecake
A crustless Basque cheesecake with a deeply caramelized top and ultra-creamy, custardy center that melts on the tongue.
Equipment
Ingredients
Ingredients
cream cheese (room temperature)
900 g
granulated sugar
300 g
egg
5 piece
heavy cream
480 ml
all-purpose flour
30 g
vanilla extract
5 ml
salt
2 g
Instructions
Prepare the oven and pan
Preheat the oven to 200°C. Line a 20 cm springform pan with parchment paper, allowing the paper to extend 5-7 cm above the edges.
Mix the batter
Beat the room-temperature cream cheese with sugar until smooth. Add eggs one at a time, then pour in the cream, vanilla, and salt. Finally, sift in the flour and mix just until combined.
Bake the cheesecake
Pour the batter into the prepared pan. Bake at 200°C for 60 minutes until the top is deeply golden and the center still has a pronounced jiggle.
Cool and serve
Remove from the oven and cool completely on a wire rack. The cake will deflate slightly and develop its characteristic creamy, custardy center.
Original recipe
Storage
Store covered in the fridge up to 3 days; wrap tightly before freezing.
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