Cheesecake is one of those desserts that pretty much everyone can agree on. It’s rich, it’s creamy, and it’s utterly delicious. The only problem is that they can be a little finicky to make. Water baths, homemade crusts, how much jiggle is too much jiggle– a cheesecake recipe can be rather intimidating for a beginner! And that’s where this super-duper easy Basque Cheesecake comes in. Made in one bowl and perfectly rustic in appearance, this recipe is just about foolproof.
If you’re unfamiliar, Basque Country is a region in the north of Spain and it’s known for its rich culture and incredible food. This cheesecake might be one of their most famous dishes and once you taste it you’ll understand why! It’s got a creamy center and caramelized exterior that is sure to make you fall head over heels. The batter is poured directly into a parchment-lined springform pan, no crust here, folks! Trust me, you won’t miss it.
Unlike the flat-topped cheesecake most of us are familiar with, this version puffs up in the oven and has a rather rustic finish. You’ll want to mix the batter just until the ingredients are incorporated as overmixing will add too much air. Starting with room temperature ingredients is the best way to set yourself up for success! If you’ve never made a cheesecake before (or even if you’re a seasoned pro!), give this Basque delicacy a try and I bet it will become an instant favorite.
10m prep time
50m cook time
- 3 (8 oz) packages cream cheese, room temp
- 1 cup granulated sugar
- 4 eggs, room temp
- 3/4 cup heavy cream, room temp
- 2 teaspoons vanilla
- ½ teaspoon salt
- 3 tablespoons flour
- Remove all chilled ingredients from fridge to bring them to room temperature.
- Preheat oven to 400 degrees F and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat together cream cheese and sugar until smooth.
- Add eggs one at a time, mixing in completely before adding the next.
- Mix in heavy cream, vanilla, and salt just until smooth. Do not over mix.
- Sift in flour and mix until just combined (over mixing will add too much air to the batter).
- Transfer batter to the prepared pan and bake for 45-50 minutes, or until center has only a slight jiggle.
- Optional: broil for 1-2 minutes for a more “burnt” appearance.
- Allow cake to cool completely, then refrigerate until ready to serve.
Recipe adapted from Gimmesomeoven.com