Easy Basque Cheesecake
This luscious cheesecake, known for its beautifully caramelized top, custardy center and irregular edges is easy to make and requires just a few simple ingredients. The standout feature of this cheesecake is its velvety texture, achieved by using room temperature ingredients and baking at a high temperature for a perfectly browned exterior.Top it off with our indulgent Spiced Chocolate Drizzle—a blend of semi-sweet chocolate, a hint of Spanish hot paprika, and a touch of sherry for an unexpected depth of flavour. Serve with fresh berries for a dessert that is sure to impress at any summer gathering.
Ingredients
- 2 lb. cream cheese at room temperature
- 1½ cups sugar
- 6 large eggs at room temperature
- 2 cups whipping cream at room temperature
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
Chocolate Drizzle
- ½ cup + 2 tablespoons whipping cream
- 1 teaspoon instant coffee
- 10 ounces semi sweet chocolate
- 1 ¼ teaspoon vanilla extract
- ½ teaspoon Spanish hot paprika
- 2 tablespoons sherry
Instructions
- Preheat your oven to 400° F with a rack in the upper third of the oven.
- Grease the sides and bottom of a 10-inch springform pan with unsalted butter. Then line it with two sheets of parchment paper so that the paper extends above the edge of the pan by an inch or two.
- Using a stand mixer or hand mixer, beat together the cream cheese and sugar at medium-low speed, until the mixture is smooth with no lumps. Scrape the sides of the bowl as required. 3 to 4 minutes. Add the eggs, one at a time, and beat at medium speed until combined before adding the next egg. Continue to beat for another 30 to 60 seconds, until the batter is smooth and creamy.
- Add the cream, salt, and vanilla. Then beat for another 30 seconds or until combined. Sift the flour into the bowl, then beat on low for 1 to 2 minutes, or until the batter is very smooth. Scrape the sides of the bowl as required.
- Carefully pour the batter into the middle of the pan to avoid spilling outside the parchment paper.
- Bake for 60 to 70 minutes, or until the cheesecake is nicely browned on top, while the center still jiggles a little.
- NOTE: As every oven is different, if the cake has not browned to your liking, try raising the oven temperature to 425°F for the last 5 to 7 minutes. But watch carefully as you don’t want to overcook it at this point, and you still want the centre to remain jiggly.
- While the cheesecake is baking, make the chocolate drizzle
Make the Spiced Chocolate Drizzle
- Heat the cream in a small saucepan over medium-low heat. Add the instant coffee and stir until dissolved. Add the chocolate and heat, stirring occasionally until melted. Add the vanilla, paprika and sherry and stir until combined.
- TIP: If you prepare the sauce in advance, allow it to cool before refrigerating. It will thicken slightly, but you can easily warm it up before serving. Simply microwave it for 10 to 15 seconds or place the jar in warm water. This will ensure it pours smoothly again.
For Serving
- Let the cake cool completely at room temperature before serving. Or we prefer to make it the day before and refrigerate it overnight. Just remove it from the refrigerator an hour before serving.
- Slice into wedges and serve drizzled with our chocolate sauce, fresh berries, mint and edible flowers (all optional). Enjoy!
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- Last step! If you make this, please leave a review letting us know how it was!
Video
Notes
Tips:
- Begin with room temperature ingredients for a smoother texture.
- Beat the batter on a medium-low speed to prevent cracking.
- Line the springform pan with two sheets of parchment paper to keep the cake contained and to create irregular edges associated with the cake.
- Remove the cheesecake from the oven while the centre still jiggles a little.
- Dip your knife in warm water and wipe the blade to keep the cuts clean.
Tried this recipe?Let us know how it was!