Amazing Basque Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Preheat the oven to 400 degrees Fahrenheit and position the rack in the middle to upper third.

Line a 9-inch springform pan with parchment paper, ensuring there is no crust at the bottom.

Use a stand mixer fitted with the paddle attachment to mix the ingredients, ensuring they are at room temperature.

If the cream cheese is too firm, microwave it on half power for 10-second spurts until soft.

Add the softened cream cheese to the mixer and cream it until smooth.

Add 1 cup (200 grams) of granulated sugar, 3/4 teaspoon of kosher salt, and 2 teaspoons of vanilla extract to the mixer and mix until creamy, scraping down the bowl as needed.

Crack 4 large eggs into a bowl, ensuring they are also at room temperature, and add them to the mixer one at a time, mixing on low speed and scraping down the bowl halfway through.

Sift 2 tablespoons of all-purpose flour into the mixture while it runs on low speed, ensuring it is well incorporated.

Measure out 360 mL (1.5 cups) of heavy cream and drizzle it into the mixture while it continues to mix on low speed.

Check the batter for lumps; a few lumps are acceptable, but ensure it is mostly smooth.

Prepare a baking sheet and place the lined springform pan on it for easier handling.

Pour the cheesecake batter into the prepared pan, tapping it gently on the counter to release any bubbles.

Bake in the preheated oven for about 45 minutes, or until the cheesecake is golden and domed.

Allow the cheesecake to cool to room temperature, then refrigerate uncovered for at least 5 hours or up to 2 days before serving.

Remove the ring from the springform pan and unwrap the cheesecake to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens