Frequently asked questions

What's the difference between Basque cheesecake and regular cheesecake?

While traditional cheesecakes lend themselves to all kinds of flavor variations, Basque cheesecake is a unique flavor unto itself. That flavor comes from its deeply caramelized exterior — in fact, it doesn't even have a crust to detract from its taste or texture. And speaking of texture, Basque cheesecake is creamy without being overly dense. Compared to other cheesecakes, it's baked for a relatively short amount of time at a very high temperature. The cake is done when it's adequately dark on top; the center should remain wobbly. Don't let it bake for more than 35 minutes or you'll risk curdling the eggs and cream cheese, which can cause it to become grainy.

How do you eat Basque cheesecake?

If you've never eaten a slice of Basque cheesecake before, we encourage you to first try it unadorned. You'll want to remove it from the fridge between 30 minutes and two hours ahead of serving, which will take the chill off the cake and allow its flavor to shine. If you decide you'd like an accompaniment, go for a fruit compote or preserves.

Notes from the Food & Wine Test Kitchen

Austin-based pastry chef Tavel Bristol-Joseph's secret to making a creamy, perfectly baked Basque cheesecake? Beat cream cheese with sugar until smooth, whisk together heavy cream and a few tablespoons of flour, combine them in a stand mixer, and then beat in the eggs a little at a time. The resulting cheesecake batter is very forgiving: It can be baked without a water bath and never cracks or sinks.

Make ahead

Basque Cheesecake can be refrigerated uncovered for up to three days.

Even though this cheesecake looks more robust than your average New York-style version, it’s actually quite soft and can break very easily. So once you un-mold the cake and put it on a serving plate, that’s where it should live as you remove slices from it; cover what’s leftover with plastic wrap and place it in the fridge. As Bristol-Joseph says, it’s a special cake, and you want to make the most of every slice.

Suggested pairing

We like this dessert alongside a toffee-accented, sweet sherry.

Ingredients

36 ounces cream cheese, at room temperature
1 2/3 cups granulated sugar
2 cups heavy whipping cream
3 tablespoons all-purpose flour
6 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Directions

Preheat oven to 450°F. Line a 10-inch springform pan with two large pieces of parchment paper so that they overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2 inches of overhang around all edges. Set aside.
Combine cream cheese and sugar in bowl of a stand mixer fitted with the paddle attachment. Begin beating on low speed and gradually increase speed to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape sides of bowl as needed. Whisk together heavy whipping cream and flour in a medium bowl until mostly smooth; add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low speed until combined after each addition. Add vanilla extract and beat on low speed until blended. Pour mixture into prepared pan.
Bake in preheated oven until top is dark brown and center is still very jiggly, about 30 minutes. Transfer to a wire rack to cool to room temperature, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
When ready to serve, remove sides of pan, and carefully peel back parchment paper. Let stand at room temperature at least 30 minutes or up to 2 hours before serving.