Basque Cheesecake Recipe
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.
Foto: Cafe DelitesIngredients
- 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)
Steps
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.
In a large mixing bowl, add softened cream cheese. Use a spatula to mix until smooth and lump-free.
Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.
Add the eggs one at a time, whisking until each is fully incorporated before adding the next.
Sift in the cornstarch and whisk just until combined.
Pour in the heavy cream and whisk until smooth.
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.
Let cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
Gently remove the cheesecake from the pan and peel back the baking paper
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