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Yields:
10 serving(s)
Total Time:
1 hr 20 mins
Cal/Serv:
633
Originally created by La Viña Bar in San Sebastian, Spain the recipe for Basque cheesecake is basically foolproof. Unlike an American-style cheesecake, it is baked without a crust and at a high temperature. This caramelizes the outer layer while the center stays light and creamy. Serve the cheesecake at room temperature for a fluffier texture or chilled if you prefer it a bit denser.
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Ingredients
Butter for the pan
- 5
large eggs, at room temperature
- 3
large egg yolks
- 2 lb.
cream cheese, at room temperature
- 1 1/2 cups
granulated sugar
- 1 1/2 cups
heavy cream
- 1 Tbsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 3 Tbsp.
all-purpose flour
Directions
- Step 1Heat oven to 450°F. Butter a 9-inch springform pan and then line it with two pieces of parchment paper, crisscrossed. (The butter is there to make lining the pan easier.) Make sure you don’t have any bare spaces at the bottom with at least a 2-inch overhang on all sides. It’s ok for the paper to be wrinkled and imperfect.
- Step 2In a medium bowl, whisk together the eggs and egg yolks.
- Step 3In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar until fluffy and creamy, about 2 minutes. Beat in the heavy cream, vanilla, and salt.
- Step 4Add eggs in two additions, beating to combine after each addition. Sift the flour over top of the bowl and beat on low speed to combine.
- Step 5Transfer the batter to the prepared pan and place pan on a rimmed baking sheet.
- Step 6Bake until the top is dark brown and puffed and the cake is set about one inch from the edge, 50 to 60 minutes. (The center will be set on top but still quite jiggly underneath.) Transfer to a rack and let cool to room temperature.
- Step 7Serve room temperature or chilled.
Cheesecake will keep, tightly wrapped in the refrigerator, for about a week.
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