Printable recipe cardSavor Easy
Basque Cheesecake
Original source
Savor Easy on YouTubeA rich Basque cheesecake with a deeply caramelised top, creamy centre and simple vanilla flavour.
A rich Basque cheesecake with a deeply caramelised top, creamy centre and simple vanilla flavour.
Cook time
30 min
Yield
8 servings
Ingredients
7
Steps
10
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Ingredients
- 500 grams cream cheese, softened
- 3/4 cup sugar (150g)
- 1/2 tsp salt (3g)
- 3 large eggs
- 1 tsp vanilla extract (5ml)
- 1 ¼ cup heavy cream (300ml)
- 3 tbsp cornstarch (15g)
Equipment
- 7-inch springform pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Sieve
Method
- Preheat oven to 240°C or 450°F.
- Scrunch two precut parchment papers and spray oil on a 7x3 inches spring form pan, then place the parchment papers inside.
- In a bowl, beat softened cream cheese until smooth, about 2 minutes.
- Add sugar and salt to the cream cheese and beat for 15 seconds.
- Add eggs one at a time, then add vanilla extract and heavy cream, mixing to combine.
- Sift in cornstarch and mix until fully incorporated, scraping sides and bottom of the bowl.
- Pour the batter into the prepared pan and tap to release excess bubbles.
- Bake for 30 minutes or until the top is deep golden brown.
- Let the cheesecake cool completely.
- Refrigerate for at least 2 hours or overnight before serving.
Helpful tips
- Use softened cream cheese for the smoothest batter.
- Mix the eggs in one at a time.
- Chill the cheesecake for at least two hours before slicing.
Storage
Keep the cheesecake covered in the refrigerator and serve chilled.
