Basque Cheesecake
, About 3 h 45 min + optional 4 h chill, Makes one 6-inch cake
A crustless cheesecake baked at very high heat for a burnt, caramelized top and a soft, jiggly center.
| prepPreheat convection oven to 450°F / 230°C (conventional: 475°F / 245°C) for 30 min | ||||||||
| prepLine 6-inch / 15 cm removable-bottom pan with crisscrossed, creased parchment | ||||||||
| 450 g cream cheese, room temp | Beat cream cheese & sugar smooth | Blend in eggs, a third at a time | Mix in lemon juice | Sift in flour & cornstarch | Blend in salt | Stir in cream; rest 15 min | Pour, pop bubbles, bake 30–35 min | Cool 2–3 hr; chill 4 hr (optional) |
| 100 g sugar | ||||||||
| 3 large eggs (50 g each), room temp | Whisk eggs | |||||||
| 1 Tbsp lemon juice | ||||||||
| 2 Tbsp cake flour | ||||||||
| 2 tsp cornstarch | ||||||||
| 1/8 tsp Diamond Crystal kosher salt | ||||||||
| 240 ml heavy cream, room temp | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.