Basque Cheesecake
Basque Cheesecake
Ingredients
- 21 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 392°F (approximately 200°C). Take a sheet of parchment paper, crumple it up, and then run it under water. Squeeze out any excess water. Line a 7-inch springform pan with the damp parchment paper, ensuring it extends up and over the sides of the pan. Set aside.
⏱️ 5 min•🌡️ 392
- 2
In a large mixing bowl, add the 21 ounces of softened cream cheese and 1 cup of granulated sugar. Whisk these ingredients together until the mixture is smooth and creamy.
⏱️ 3 min
- 3
Add the 3 large eggs one at a time, whisking well after each addition until fully incorporated into the cream cheese mixture.
⏱️ 3 min
- 4
Pour in the 1 1/4 cups of heavy cream and add 1 tablespoon of vanilla extract. Whisk until all the ingredients are thoroughly combined and the batter is smooth.
⏱️ 2 min
- 5
Sift the 1 tablespoon of all-purpose flour directly into the batter. Whisk gently until the flour is just combined. Be careful not to overmix the batter; it should remain smooth and slightly runny.
⏱️ 2 min
- 6
Pour the prepared cheesecake batter into the parchment-lined 7-inch springform pan.
⏱️ 1 min
- 7
Place the pan into the preheated oven and bake for 30-35 minutes. The cheesecake is ready when the top is deeply golden brown and the center is still noticeably jiggly.
⏱️ 35 min•🌡️ 392
- 8
Allow the cheesecake to cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight, to set properly.
⏱️ 240 min
- 9
Once chilled, slice and serve the Basque cheesecake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Basque Cheesecake
- 21 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 392°F (approximately 200°C). Take a sheet of parchment paper, crumple it up, and then run it under water. Squeeze out any excess water. Line a 7-inch springform pan with the damp parchment paper, ensuring it extends up and over the sides of the pan. Set aside.
⏱️ 5 min•🌡️ 392 - 2
In a large mixing bowl, add the 21 ounces of softened cream cheese and 1 cup of granulated sugar. Whisk these ingredients together until the mixture is smooth and creamy.
⏱️ 3 min - 3
Add the 3 large eggs one at a time, whisking well after each addition until fully incorporated into the cream cheese mixture.
⏱️ 3 min - 4
Pour in the 1 1/4 cups of heavy cream and add 1 tablespoon of vanilla extract. Whisk until all the ingredients are thoroughly combined and the batter is smooth.
⏱️ 2 min - 5
Sift the 1 tablespoon of all-purpose flour directly into the batter. Whisk gently until the flour is just combined. Be careful not to overmix the batter; it should remain smooth and slightly runny.
⏱️ 2 min - 6
Pour the prepared cheesecake batter into the parchment-lined 7-inch springform pan.
⏱️ 1 min - 7
Place the pan into the preheated oven and bake for 30-35 minutes. The cheesecake is ready when the top is deeply golden brown and the center is still noticeably jiggly.
⏱️ 35 min•🌡️ 392 - 8
Allow the cheesecake to cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight, to set properly.
⏱️ 240 min - 9
Once chilled, slice and serve the Basque cheesecake.
⏱️ 1 min