Name: Basque Cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 lbs cream cheese, room temp; 1 1/2 cups granulated sugar; 6 large eggs; 2 cups heavy cream; 1 tsp kosher salt; 1 tsp vanilla extract; 1/3 cup all-purpose flour; unsalted butter, for pan

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It’s National Cheesecake Day! These Basque cheesecakes have been making their rounds all over social media, so I thought I’d give them a try. Don’t let the dark color fool you – these are meant to be cooked at a high heat to get a rich caramelized flavor on the outside, with the traditional vanilla cheesecake flavor on the inside. They are surprisingly incredibly easy to make using just a few simple ingredients – let me know in the comments if you try it out!⁠

Basque Cheesecake

Cam

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Dessert

Cuisine American, Spanish

Equipment

10" springform pan
stand mixer

Ingredients

2 lbs cream cheese, room temp
1 1/2 cups granulated sugar
6 large eggs
2 cups heavy cream
1 tsp kosher salt
1 tsp vanilla extract
1/3 cup all-purpose flour
unsalted butter, for pan

Instructions

Place rack in the middle of the oven and preheat to 400°F. Butter the pan and then line with 2 overlapping sheets of parchment paper. The goal is to build up a sort of wall of parchment above the rim of the pan at least 2" high. Don't worry if the paper isn't perfectly smooth! That will give the cake its signature look.
Beat the cream cheese and sugar in the bowl of a stand mixer on medium-low until very smooth, about 2 minutes. Make sure to scrape down the sides with a rubber spatula a few times throughout to ensure it's all evenly mixed.
Increase the speed to medium and add the eggs one at a time, leaving about 15-20 seconds between each one. Once fully mixed, reduce the speed to medium-low and add the cream, salt, and vanilla. Mix another 30 seconds until fully combined.
Remove the bowl from the mixer and sift the flour evenly over the wet ingredients. Put it back in the stand mixer and beat it on low for 30 seconds, stopping to scrape down the sides of the bowl. You want your batter to be perfectly silky smooth.
Pour your batter into the parchment-lined pan, and bake the cheesecake until deep golden brown on top and very jiggly at its center, about 55-65 minutes. Watch it carefully, and if the top is getting to dark too fast, tent it with tinfoil.
Remove the cake from the oven and let it cool slightly before removing it from the mold, parchment included. Let it cool completely before carefully removing the parchment paper. Serve at room temp.
Enjoy!