Basque Cheesecake
About this recipe
If you're craving a rich, creamy dessert that's nearly impossible to mess up, this Basque Cheesecake is your answer. With its unique burnt top and velvety texture, it's a showstopper that requires minimal effort.
This recipe from Savor Easy breaks down the steps to create this iconic cheesecake, ensuring that even novice bakers can achieve delicious results.
Ingredient notes
- 500g cream cheese, softened
- 150g sugar (3/4 cup)
- 3g salt (1/2 tsp)
- 5ml vanilla extract (1 tsp)
- 300ml heavy cream (1 and ¼ cup)
- 15g cornstarch (3 tbsp)
Tips from Savor Easy's video
- Preheat your oven to 240℃ (450℉) for the perfect bake.
- Scrunching the parchment paper helps it fit better in the pan, ensuring even baking.
- Beating the cream cheese until smooth is crucial for a lump-free batter.
- Add the eggs one at a time to maintain a creamy texture in the cheesecake.
No life story here — the video and the recipe are the whole point. All credit to Savor Easy: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 240℃ (450℉).
- 2
Scrunch two precut parchment papers, spray oil on a 7x3 inches springform pan, and place the parchment papers inside. Set aside.
- 3
In a bowl, beat the softened cream cheese until smooth, about 2 minutes. Add the sugar and salt, and beat for 15 seconds.
- 4
Add the eggs one at a time, then add the vanilla extract and heavy cream, mixing to combine. Sift in the cornstarch and mix to combine, scraping the sides and bottom of the bowl.
- 5
Pour the batter into the prepared pan and tap it to release excess bubbles.
- 6
Bake for 30 minutes or until deep golden brown.
- 7
Let the cheesecake cool down completely.
- 8
Cool and refrigerate for at least 2 hours or overnight in the fridge.
- 9
Serve and enjoy!
Credit where it's due: this recipe was transcribed from Savor Easy's original video on YouTube. Follow them there — it's their dish.
Are you Savor Easy? Claim this page or ask us to take it down. Your call, always.
