Basque Cheesecake is the absolute BEST!
My family became obsessed with this Basque Cheesecake while we were living in Barcelona! It’s called a “burnt cheesecake” because it cooks at a higher heat, and without a waterbath, so the top of the cheesecake gets really carmelized and dark, and the center is extra creamy and soft (NOT dense, like a NY Cheesecake). Plus, there’s no crust to fuss with, no water bath drama, and you don’t even need to worry about cracks because the rustic, crackled top is part of its charm! It tastes like you spent hours at a fancy Spanish café, but honestly, it’s one of the easiest cheesecakes you'll ever make.
How to Make Basque Cheesecake
Make Filling: With a hand mixer, beat the cream cheese and mascarpone in a mixing bowl until smooth. Add sugar while mixing, a little at a time. Add eggs and yolks, one at a time. Poupr in cream and salt then sift in the flour and combine.Bake: Pour in prepared pan and bake for 40-55 minutes (I like my center very soft and creamy so I bake it for closer to 40 minutes). The top of the cheesecake should be golden and still jiggly in the center.
Cool and Refrigerate: Let it cool on a wire rack (still in the pan) for one hour then transfer to the refrigerator for several hours (ideally overnight). Let the cheesecake stay in the pan for this whole cooling and refrigeration process. Before serving, I like to bring it out of the fridge for an hour.
