Description
A rich and creamy Basque cheesecake with a deeply caramelized top and a soft, custardy center that melts in every bite.
Ingredients
- 2 bricks cream cheese (room temp, 8 oz each)
- 3/4 cup sugar (5.2 oz/150 g)
- 4 large eggs
- 3/4 cup heavy cream (6.3 oz/180 g)
Instructions
- Preheat oven to 430°F (use convection if available). Line a 6-inch round, 3-inch tall cake pan with parchment paper, leaving a 2-inch overhang. Double lining is recommended for easy removal.
- Beat the cream cheese and sugar together until smooth, fluffy, and lump-free. Scrape down the bowl as needed.
- Add eggs one at a time, mixing well after each addition until fully incorporated. Scrape the bowl as needed.
- Slowly pour in the heavy cream and mix until just combined.
- Pour batter into the prepared pan and bake for 25–30 minutes, until the top is dark amber and the center still jiggles.
- Remove from oven and cool completely in the pan on a wire rack.
- Remove from pan and serve at room temperature for a gooey center, or chill for a firmer, creamy texture.
Notes
- For a more caramelized top, bake slightly longer but expect a firmer center.
- Ensure all ingredients are at room temperature for a smooth batter.
- Double lining the pan prevents sticking and makes removal easier.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with fresh berries or a dusting of powdered sugar if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 165 mg
