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Cozy Creamy Basque Cheesecake

A rich, creamy cheesecake with a beautifully caramelized top that combines the essence of cheesecake and custard, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 2 cups cream cheese (softened)
  • 1 cup heavy cream Can be substituted with whole milk mixed with unsalted butter.
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a 9-inch springform pan with parchment paper, extending the paper around the edges for easy removal later.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—about 2-3 minutes.
  4. Gradually mix in the granulated sugar and vanilla extract until fully incorporated.
  5. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  6. Sift in the all-purpose flour and salt, and mix gently until combined. Do not overmix!
  7. Slowly add the heavy cream, mixing until the batter is rich and silky.
Baking
  1. Pour the cheesecake batter into the prepared springform pan.
  2. Bake for 40 minutes or until the top is beautifully dark and a little jiggly in the center.
Cooling and Serving
  1. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Notes

For ideal texture, ensure your ingredients are at room temperature before mixing. The cheesecake can be stored in the refrigerator for up to 5 days, tightly covered with plastic wrap. Individual slices can be frozen for up to 2 months. To reheat, let thaw in the refrigerator overnight.