Description
Rich, creamy, intensely flavored no-crust cheesecake with a beautifully burnt top. Surprisingly easy to make and a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 kg (5 cups) Cream Cheese, full-fat, softened to room temperature
- 500g (2 1/2 cups) Granulated Sugar
- 6 Large Eggs
- 2 Large Egg Yolks
- 500ml (2 cups) Heavy Cream, 35% fat or higher
- 50g (1/3 cup + 1 tbsp) All-Purpose Flour
- 1 Vanilla Bean, split and seeds scraped (or 2 tsp vanilla extract)
- Pinch of Salt
Instructions
- Cream the Cheese and Sugar: In a large bowl (or the bowl of your stand mixer), combine the softened cream cheese and granulated sugar. Beat on medium speed until light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
- Incorporate the Eggs and Yolks: Add the eggs one at a time, beating well after each addition. Then, add the egg yolks and beat until combined. Again, scrape down the sides of the bowl to ensure everything is mixed properly.
- Add the Vanilla and Cream: Stir in the vanilla seeds (or vanilla extract) and heavy cream. Mix until just combined. Be careful not to overmix.
- Incorporate the Flour: Sift the all-purpose flour into the batter and gently fold it in until just combined. Be very careful not to overmix. A few streaks of flour are okay at this point.
- Add the Salt: Add a pinch of salt and gently fold it in.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Line the Pan: Generously line a 9-inch (23cm) springform pan with two layers of parchment paper, extending several inches above the rim.
- Pour the Batter: Pour the batter into the prepared springform pan.
- Bake: Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly. If the top is browning too quickly, you can loosely tent it with foil.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan.
- Chill (Optional, but Recommended): For best results, chill the cake in the refrigerator for at least 4 hours, or preferably overnight.
- Remove from Pan: Once the cake is completely cooled and chilled (if desired), carefully remove it from the springform pan. Peel away the parchment paper.
- Slice and Serve: Slice the cake into wedges and serve. Basque cheesecake is delicious on its own, but you can also serve it with fresh berries, a drizzle of honey, or a dollop of whipped cream.
Notes
- Use full-fat cream cheese for the best texture.
- Ensure cream cheese is fully softened to avoid lumps.
- Do not overmix the batter.
- The high baking temperature is essential for the burnt top.
- Don’t worry if the top looks very dark; that’s normal.
- Cool the cake completely before removing it from the pan.
- Chilling the cake enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes