Recipe
Basque Cheesecake
Ingredients
- 35.3 oz (1 kg) cream cheese, at room temperature (about 4½ blocks)
- 1¼ cups heavy cream
- 6 large eggs
- 6 tablespoons cornstarch
- 1 generous tablespoon vanilla bean paste
- Pinch of salt
Method
1. Preheat the oven to 465°F. Line a 9-inch springform pan with parchment paper, letting the paper extend above the sides.
2. In a large bowl, mix the cream cheese, sugar, sifted cornstarch, vanilla bean paste, and salt until smooth.
3. Add the eggs one at a time, mixing after each addition. Slowly mix in the heavy cream until fully combined.
4. Pour the batter into the prepared pan and tap the pan gently on the counter to release any air bubbles.
5. Bake for 30 minutes, until the top is deeply browned. If needed, reduce the oven to 400°F and bake for an additional 10 minutes to deepen the color. It will look wiggly, so be patient.
Cool completely, then refrigerate for at least 8 hours, preferably overnight, before serving.
Fête Tip: Basque cheesecake is meant to look rustic. Those dark, almost burnt edges and dramatic parchment folds aren't flaws—they're the signature of this beloved Spanish dessert.
Serve it simply, with fresh seasonal fruit or nothing at all.
