Vanilla scented and oh-so-creamy, with a scorched surface and a fluffy custardy center, this Basque cheesecake is the simplest cheesecake you can make. There is no crust or water bath, it’s barely sweet and you intentionally let the top burn for a caramelized crust. It’s rustic and I love serving it straight from the parchment. We devoured it. I hope you do too.
Notes and Tips for Success
Make sure your cream cheese is full fat and at room temperature.
I add some sour cream for tanginess, feel free to replace it with equal parts heavy cream.
Remove the cake from the oven while the center still jiggles- it will continue to cook as it cools
Basque cheesecake can be made 1 day ahead. Covered and store in the fridge. Let cheesecake sit at room temperature for a few hours before serving. Or serve cold!
It will keep in the fridge covered for 4-5 days.
Vanilla Bean Burnt Basque Cheesecake
Ingredients
2 lbs (900 g) cream cheese, softened
1 1/2 cup (300g) granulated sugar
6 large eggs, room temperature
seeds from one vanilla bean or 1 tsp vanilla bean paste
1 1/4 cup (300g) heavy cream
1/2 cup (120g) sour cream
1/4 cup (30g) all purpose flour
Notes
- Preheat the oven to 400F. Grease and line a 9-inch springform pan with two layers of parchment. Place on a baking sheet.
2. Put the cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sugar and beat until creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla bean. Turn the speed to low and add the heavy cream and sour cream, until incorporated. Sift in the flour and continue beating until smooth. Pour into the pan.
3. Bake for one hour, until deeply golden brown on top and jiggly in the center. Let cool for an hour, then unmold. Let cool completely. Serve, sliced in wedges on the parchment!
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