5 Ingredient Authentic Basque Cheesecake
Our recipe for 5 Ingredient Authentic Basque Cheesecake comes straight from the Basque Country. After testing several different burnt Basque cheesecakes, and multiple combinations of ingredients and cooking methods, we have a winner! Easy to make and so irresistible, this will be your new favorite cheesecake!
Ingredients
- 4 (8-oz) cream cheese, room temperature
- 1 ¾ cups + 2 tablespoons sugar
- 5 large eggs
- 1 1/2 cups heavy cream
- 2 pinches of salt or ⅛ teaspoon
Instructions
Please read entire recipe AND recipe notes before beginning
- 2-3 hours before baking, let cream cheese sit on counter to come to room temperature
- Line a 9-inch springform pan with a piece of parchment large enough to cover the bottom and extend up the sides of the pan. I generally cut a square of parchment and press into the pan. It is not necessary to grease the parchment. If you want extra protection from leakage, first line the pan with a 9-inch round of parchment or foil, as shown in the photo at La Viña, then line with parchment and fill as directed.
- Preheat the oven to 400°F at least 15 minutes before baking. Place the rack in the center of the oven.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth and there are no lumps remaining. Scrape down sides and bottom of bowl 2-3 times while mixing.
- Add the eggs, one at a time, and beat until mixed well, scraping down sides and bottom of the bowl 2-3 times again.
- Switch to the whisk attachment and whisk in heavy cream gently, on low speed. The bowl will be very full. Add two pinches of salt. Scrape down sides and bottom of bowl and mix again. The batter should be completely smooth with no lumps remaining. If lumps remain, use an immersion blender to ensure the batter is smooth.
- Pour the batter into the lined pan and bake for 40 minutes in preheated oven, or until browned and/or slightly burnt on top. If the cheesecake is browning too much for your liking, cover loosely with foil the last 10 minutes of baking.
- When the cheesecake is done, the center will still be soft and jiggle a bit. Remove from the oven and cool on a wire rack for 2-3 hours.
- Before serving, remove the outer part of the springform and gently pull away the parchment paper. Serve at room temperature, or slightly warm.
Notes
- It is extremely important that the cream cheese is at room temperature before beginning this recipe. Lumps are difficult (almost impossible) to remove once ingredients are mixed.
- I have used several different brands of cream cheese when making this recipe and have found Philadelphia brand cream cheese produces the best finished product.
- A food processor will also work well with this recipe. First mix the eggs and sugar together, then add cream cheese, scraping down sides and bottom of the work bowl, and last add the cream and salt. Pulsing works best when adding the heavy cream.
- During testing, I used room temperature eggs and room temperature heavy cream and did not see a difference in the finished product. It is only necessary to make sure the cream cheese is at room temperature
- Make sure to use heavy cream in this recipe with at least 36% milk fat. If heavy cream is not available, use the highest fat content cream available and add 1/4 cup of flour to the filling.
- The amount of browning on top is personal preference. I have made this recipe and blackened the top (which Grant prefers) and also just barely cooked to golden brown.
- Basque cheesecake is served at room temperature or even warm! If making ahead, cover and chill for up to 3 days before serving. Let come to room temperature before serving.