Go Back
Homemade Basque Cheesecake photo
Print Recipe Save it for later

Basque Cheesecake

A creamy, caramelized-top Basque cheesecake that's rich, rustic, and easy to make.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 people

Ingredients

  • 32 ounces cream cheese 908 grams, room temperature (4 bricks)
  • 1 1/3 cups granulated sugar 267 grams
  • 8 ounces mascarpone cheese 227 grams, room temperature (see note)
  • 3 large eggs 150 grams, room temperature
  • 1 1/3 cups heavy cream 303 grams, room temperature
  • 1/2 cup sour cream 114 grams, room temperature (see note)
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 teaspoon lemon juice 5 grams (see note)
  • 3 1/2 tablespoons cornstarch 26 grams
  • 2 tablespoons all-purpose flour 15 grams

Instructions

  • Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, leaving about a 2-inch overhang around the sides; set the pan aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the room-temperature cream cheese, granulated sugar, and mascarpone. Beat on high speed until smooth and fully combined, about 2 minutes, scraping the bowl down as needed.
  • Add the whole eggs and egg yolks to the mixer and beat just until incorporated, about 30 seconds.
  • Pour in the heavy cream, sour cream, vanilla extract, and lemon juice. Mix on low to medium speed until the mixture is smooth and homogenous.
  • Sprinkle in the cornstarch and all-purpose flour and mix briefly until just combined and no dry streaks remain.
  • Pour the batter into the prepared parchment-lined pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45 minutes, until the top is deeply browned and the center is still slightly jiggly.
  • Turn the broiler on and broil the cheesecake for about 30 seconds, watching closely, until the top is very dark brown but not black. Remove the pan and transfer to a cooling rack to cool to room temperature.
  • Cover and chill the cooled cheesecake in the refrigerator for at least 8 hours, then release the springform and unmold before serving.

Equipment

  • Kitchen scale (optional)
  • 9-inch springform pan
  • Parchment Paper
  • stand mixer or hand mixer
  • rubber spatula
  • cooling rack

Notes

  • Mascarpone can be swapped for 8 ounces cream cheese with a slight texture change.
  • Plain or Greek yogurt may replace sour cream with a minor flavor difference.
  • Lime juice can be used instead of lemon juice.
  • Use room-temperature ingredients for best results.
  • Scrape the bowl several times while mixing to avoid cream cheese lumps.
  • Line the pan with parchment overhang to prevent overflow while baking.