Creamy Basque Cheesecake (7″)

By EatFoodlicious on September 18, 2024

Creamy Basque Cheesecake is rustic dish that is rich, smooth and full of deliciously harmonious flavors. This buttery rich vanilla flavored dessert is a beginner friendly treat everyone will enjoy. This is a quick and easy Spanish cheesecake that can be put together less than 15 minutes. This delightfully elegant treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion and is just the right size to share with 6 lucky people.

Watch the video and follow the instructions below to be on your way to the universal joy of this Creamy Basque Cheesecake. Like and share this or any of my recipes you find interesting. Don't forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this old world recipe and we hope yours does too.

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Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the paper to the bottom and sides of 7" springform pan.

In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 16 oz cream cheese. Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.

Add cornstarch (make sure to sift it) and mix everything together until smooth.

Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.

Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.

Serve at room temperature or refrigerate uncovered for 8 hours or overnight.

Just before serving- gently remove the parchment paper from the cake. Serve & enjoy!

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Creamy Basque Cheesecake (7")

Basque Cheesecake is a peasants dish that is creamy and smooth with richly delicious harmonious flavors.

7" springform pan

16 oz cream cheese (softened & room temperature )
¾ cup superfine sugar
1 cup heavy cream (room temperature (about 1 hour before baking))
1 tbsp cornstarch
1 tsp vanilla bean paste
¼ tsp salt
3 large eggs (room temperature )

Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the paper to the bottom and sides of 7" springform pan.
In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
Add cornstarch (make sure to sift it) and mix everything together until smooth.
Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.
Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.