Description
A rich and creamy Basque Cheesecake with a caramelized top and luscious interior, baked to perfection for a decadent dessert that’s simple to make and impossible to resist.
Ingredients
Scale
Cheesecake Ingredients
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure to leave an overhang on all sides to help remove the cheesecake later.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition for a smooth batter.
- Add Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt. Mix the ingredients until they are fully combined and the texture is smooth.
- Sift in Flour: Sift the all-purpose flour into the mixture and blend thoroughly until the batter is lump-free and smooth.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Bake the cheesecake at 400°F (200°C) for 50 to 60 minutes, or until the top is deeply golden brown and the center has a slight jiggle when you gently shake the pan.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set before slicing and serving.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Do not overbake; the center should jiggle slightly to maintain a creamy texture.
- The parchment paper overhang makes it easier to lift the cheesecake from the pan.
- Refrigerating overnight allows the flavors to develop and improves sliceability.
- Use a water bath if you want a slightly softer texture, but it is not necessary for this recipe.
