Basque Cheesecake

Why This Recipe Works: Basque Cheesecake is a crustless cheesecake with a deeply caramelized top and a creamy, custard-like center. Originating from the Basque region of Spain, this cheesecake is easy to make and doesn’t require a water bath. The high baking temperature gives it a beautiful burnt exterior, while the inside remains rich and smooth.

Ingredients:

• 2 lbs (900g) cream cheese, room temperature
• 1 1/2 cups (300g) granulated sugar
• 6 large eggs
• 2 cups (480ml) heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon salt

Directions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper, making sure the paper extends above the rim of the pan by at least 2 inches. This will help prevent any batter from spilling over.
2. Prepare the Batter:
   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Pour in the heavy cream and vanilla extract, mixing until well combined.
   • Sift in the flour and salt, and mix until smooth. Be careful not to overmix.
3. Bake the Cheesecake:
   • Pour the batter into the prepared springform pan.
   • Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly.
   • The cheesecake will puff up during baking and then collapse slightly as it cools, creating a rustic appearance.
4. Cool and Serve:
   • Allow the cheesecake to cool completely in the pan.
   • Once cooled, remove it from the pan and peel off the parchment paper.
   • Transfer to a serving plate and refrigerate for at least 2 hours, or overnight for best results.

Note:

• Ensure the cream cheese is at room temperature to prevent lumps in the batter.