Basque Cheesecake
Calories: 32
Adjust Servings Here: 9 servings
Description
This Basque Cheesecake recipe is celebrated for its delicious simplicity, featuring a rich, creamy interior encased by a uniquely caramelized top. Its effortless, crustless preparation and forgiving nature make it a favorite among amateur and seasoned bakers. Whether served plain or dressed with fruit or sauces, this cheesecake delivers a luxuriously indulgent experience transcending traditional dessert boundaries.
Ingredients
- 32 oz (900 g) Cream Cheese room temperature
- 1 cup (230 g) Sour Cream
- 1½ cups (300 g) Sugar
- ½ cup (120 ml) Heavy Cream
- 5 large (250 g) Eggs
- 1 tsp Vanilla Extract
- ⅓ cup (45 g) All-Purpose Flour
- 1 tbsp Lemon Juice
Instructions
- Oven and Pan: Preheat your oven to 200°C /400°F/ Gas Mark 6. Line a 9-inch springform pan with two pieces of parchment paper, ensuring that the paper comes at least 2 inches above the top of the pan. Pro tip - The wrinkles in the paper give the cheesecake its characteristic rustic look.
- Cheesecake Batter: In a large mixing bowl, beat the cream cheese, sour cream, and sugar until smooth and creamy. Add the heavy cream and vanilla extract, and continue to mix until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the flour and lemon juice, mixing until the flour is incorporated. Pro tip - Avoid overmixing to prevent the cheesecake from becoming too dense.32 oz Cream Cheese, 1 cup Sour Cream, 1½ cups Sugar, ½ cup Heavy Cream , 5 large Eggs, 1 tsp Vanilla Extract, ⅓ cup All-Purpose Flour, 1 tbsp Lemon Juice
- Bake: Pour the batter into the prepared pan. Tap the pan gently on the counter to remove any large air bubbles. Bake in the preheated oven for about 50 to 55 minutes. The cheesecake should be deeply golden brown on top and still very jiggly in the center. Turn off the oven and let the cheesecake sit in the oven for another hour.
- Cool: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, which makes it easier to cut. Pro tip - The cheesecake will have a sunken, rustic appearance with a burnt exterior. This is normal and desired for a Basque Cheesecake.
- Serving: Serve chilled. This cheesecake can be served as is. If desired, top the cheesecake with fresh berries or a dusting of powdered sugar. And, you can also serve it with caramel or chocolate sauce on the side.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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