Basque Cheesecake
A creamy, rustic Basque-style cheesecake with a deeply golden top and custardy center that needs no crust.
Equipment
Ingredients
Ingredients
cream cheese (room temperature)
600 g
granulated sugar
200 g
egg
4 piece
heavy cream
200 ml
all-purpose flour
20 g
vanilla extract
5 ml
lemon zest
5 g
Instructions
Prepare the pan
Line a 20 cm springform pan with parchment paper, allowing excess to extend above the rim.
Cream the cheese and sugar
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time
Add eggs one at a time, beating well after each addition.
Add cream and vanilla
Mix in heavy cream and vanilla extract until smooth.
Add flour and zest
Sift in flour and add lemon zest if using, mixing just until combined.
Pour batter into pan
Pour the batter into the prepared pan and tap gently to release air bubbles.
Bake the cheesecake
Bake at 200°C for 60 minutes until the top is deeply golden and the center still jiggles slightly.
Cool completely
Allow the cheesecake to cool in the pan to room temperature before removing.
Original recipe
Storage
Best enjoyed within 3 days. Do not freeze.
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