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.

👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 15 min🔥 Cook: 35 min👤 Karina Carrel📖 cafedelites

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
spatula
whisk

📝 Preparation 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.

cream cheese (softened)13.5 oz

Add sugar, salt, vanilla, and lemon zest. Whisk until fully combined and smooth.

lemon zest (≈ zest of 1 small lemon)1 tbsp

Add the eggs one at a time, whisking until each is fully incorporated before adding the next.

large eggs3

Sift in the cornstarch and whisk just until combined.

cornstarch2 tbsp

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

Nutrition Facts

calories

218 kcal

fat Content

18 g

serving Size

1 serving

fiber Content

0.1 g

sugar Content

4 g

sodium Content

239 mg

protein Content

7 g

trans Fat Content

0.01 g

cholesterol Content

116 mg

carbohydrate Content

8 g

saturated Fat Content

11 g

unsaturated Fat Content

6 g

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