Basque Cheesecake
Baked at high heat for a golden finish, it’s simple yet indulgent, with hints of vanilla and lemon zest for brightness. Perfectly chilled, it’s smooth, decadent, and effortlessly elegant.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 13.5 oz cream cheese (softened)
- ½ cup caster sugar
- ⅛ tsp salt
- ½ tsp vanilla paste (or extract)
- 3 large eggs
- 2 tbsp cornstarch
- 6.8 fl oz heavy/whipping cream
- 1 tbsp lemon zest (≈ zest of 1 small lemon)
Instructions
- 1
Preheat oven to 445°F (230°C). Line a 6-inch round springform cake pan with baking paper, ensuring it rises at least 2 inches (5cm) above the rim.
- 2
In a large mixing bowl, add softened cream cheese. Use a spatula to mix until smooth and lump-free.
- 3
Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.
- 4
Add the eggs one at a time, whisking until each is fully incorporated before adding the next.
- 5
Sift in the cornstarch and whisk just until combined.
- 6
Pour in the heavy cream and whisk until smooth.
- 7
Place the cheesecake in the oven and immediately reduce heat to 430°F (220°C). Bake for about 25 minutes, or until the top is golden brown but the center still jiggles slightly.
- 8
Let cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
- 9
Gently remove the cheesecake from the pan and peel back the baking paper