Basque Cheesecake Recipe

From the creator

Five years after making my first Basque cheesecake, I’m excited to share this updated, and better version of the iconic dessert. This amazing cheesecake has burnt top with a creamy, custard-like interior. The famous rustic look combined with the rich, velvety texture makes it a blockbuster, perfect for any occasion. And the best part? It's one of the easiest cheesecake recipes out there, you only need one bowl and no water bath needed. ►Full written recipe: https://thecookingfoodie.com/recipe/basque-cheesecake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 3½ cups (787g) Cream cheese, room temperature 1¼ cups (250g) Sugar 1/4 teaspoon Salt 5 Eggs, large 1 teaspoon Vanilla bean paste 1¼ cup (300ml) Heavy cream 3 tablespoons (24g) Flour Directions: 1. Preheat your oven to 410°F (210°C). Grease a 9-inch (23cm) springform pan and line it with parchment paper, leaving the edges overhanging the pan by about 2 inches (5cm). This gives the cheesecake its signature rustic look. 2. Cream the cream cheese and sugar together in a large mixing bowl using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes until smooth and fluffy. 3. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl

Published 2024-09-23 · Watch on YouTube ↗
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