Basque Cheesecake

1. Stage

Preheat the oven and line the pan: Place a rack in the center of the oven and preheat it to 450°F.  Lightly spray a 10x3-inch round springform pan with nonstick cooking spray. Line the pan with 2 overlapping sheets of parchment paper, each about 13 x 18 inches. Make sure they go up least 2 inches above the top of the pan all the way around. There will be lots of crinkles and creases and that is okay.   

2. Stage

Make the batter: In a stand mixer fitted with a paddle attachment, add the cream cheese, 2 cups of sugar, heavy cream, flour, vanilla, and salt. Beat on medium speed for 2 to 3 minutes, until smooth, airy, and fluffy.  Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to make sure the cream cheese is fully incorporated and to reduce any lumps. 

3. Stage

Add the eggs: With the mixer running on medium speed, add the eggs, one at a time, until just combined, about 1 minute after each addition. Scrape the bottom and sides of the bowl. Resist the urge to overmix the batter. You’ll incorporate too much air. 

4. Stage

Bake and cool: Scrape the batter into the prepared pan. Evenly sprinkle the remaining 1 tablespoon sugar on top. Place the pan on a large baking sheet. Bake until the top is a deep golden brown and still jiggly in the center, 45 to 50 minutes. Don’t be alarmed if your cheesecake is cracked—it is supposed to crack and look burnt. Let it cool on a wire rack for 30 minutes. Loosely cover it with a clean dish towel and refrigerate until completely cool, no longer jiggly, and sunken, at least 6 hours.

5. Stage

Slice and serve: Unclasp and remove the springform rim and peel the parchment paper down from the sides. Slice the cheesecake and serve cold or at room temperature.  Basque Cheesecake can be stored in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or foil before doing so.  Did you love the recipe? Leave us a star rating and a review below!