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Basque Cheesecake
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"description": "Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.",
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"750 g / 1.5 lb cream cheese blocks (, room temperature (I use Philadelphia, Note 1))",
"1 cup caster / superfine sugar ((regular white sugar ok too))",
"1 1/4 cups whipping cream (, take out of fridge 15 minutes prior (Note 2))",
"1/4 cup flour (, plain/all-purpose)",
"1 tsp vanilla bean extract (or paste)",
"3/4 cups + 1 tbsp lightly whisked eggs (, at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3))"
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"text": "See below for full length written recipe. Shorthand recipe is for experienced bakers.",
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"text": "Prep - Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.",
"name": "Prep - Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-1-0"
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"text": "Batter - Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).",
"name": "Batter - Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-1-1"
},
{
"@type": "HowToStep",
"text": "Bake - Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!",
"name": "Bake - Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-1-2",
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"text": "Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.",
"name": "Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-0"
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"@type": "HowToStep",
"text": "Pan prep (Note 4) - Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.",
"name": "Pan prep (Note 4) - Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-1"
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{
"@type": "HowToStep",
"text": "Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.",
"name": "Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-2"
},
{
"@type": "HowToStep",
"text": "Flour & cream (Note 6) - Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)",
"name": "Flour & cream (Note 6) - Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-3"
},
{
"@type": "HowToStep",
"text": "Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).",
"name": "Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-4"
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{
"@type": "HowToStep",
"text": "Remove air bubbles - Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)",
"name": "Remove air bubbles - Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-5"
},
{
"@type": "HowToStep",
"text": "Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.",
"name": "Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-6"
},
{
"@type": "HowToStep",
"text": "Chill overnight - Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.",
"name": "Chill overnight - Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-7"
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"@type": "HowToStep",
"text": "Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides - I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is - doesn't need cream, berries etc.",
"name": "Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides - I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is - doesn't need cream, berries etc.",
"url": "https://www.recipetineats.com/basque-cheesecake/#wprm-recipe-120283-step-2-8"
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"@type": "Review",
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"@type": "Rating",
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"reviewBody": "Thank you so much for the tip on increasing the recipe by \r\n1.5 X. I baked this in my 10 inch spring form pan, it was delicious! I possibly could have doubled the recipe, but not sure.Next time I would bake at 400° as 425°was just too hot in my oven and it got a little overly browned, but still tasted amazing! Thank you for sharing this delicious recipe!",
"author": {
"@type": "Person",
"name": "Missy"
},
"datePublished": "2025-06-15"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "I have made this cheesecake many times, and it never fails the crowd. Of course, the recipe was requested and shared. Thank you , Nagi.",
"author": {
"@type": "Person",
"name": "Nathania"
},
"datePublished": "2025-04-03"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "I have made this cheesecake many times, and it never fails the crowd. Of course, the recipe was requested and shared. Thank you for the easy and tasty recipe, Nagi.",
"author": {
"@type": "Person",
"name": "Nathania"
},
"datePublished": "2025-04-03"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Amazing! 100% a crowd pleaser.",
"author": {
"@type": "Person",
"name": "Jessica Baker"
},
"datePublished": "2025-01-22"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Heavenly, and so easy. I was cooking for a couple of diabetic friends. I decided to chance it and use powdered Monk Fruit sweetener in place of the sugar (1:1 replacement). It was remarkably great! No one could tell the difference. Monk fruit is a super substitute in some situations and doesn't leave a funky aftertaste. I was worried, it wouldn't get the golden top but it is gorgeous.",
"author": {
"@type": "Person",
"name": "Denise Ing"
},
"datePublished": "2024-12-31"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
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"reviewBody": "For Christmas Day 2024 I was on desserts. I made Nagi's Pavlova, Nagi's Tiramisu and Nagi's Basque Cheesecake and out of these three showstoppers, the Basque cheesecake was the most praised which is saying something. So easy to make and so good to eat, the Basque Cheesecake is going to be made again and again in my family! Highly, highly, highly recommended.",
"author": {
"@type": "Person",
"name": "Maryanne"
},
"datePublished": "2024-12-27"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
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"reviewBody": "I made this for a Club Friday luncheon with friends last week. Served it right out of that beautiful burnt parchment sitting in the middle of the table. Everyone was astonished at how good it was! And easy!! A go-to great!!",
"author": {
"@type": "Person",
"name": "Nikki"
},
"datePublished": "2024-12-27"
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "I got a bottle of Pedro Ximemez based on this comment and I highly recommend. A few people drank it while eating their cheesecake but most of us drizzled it on top. The cheesecake is delicious and the sherry takes it to another level!",
"author": {
"@type": "Person",
"name": "Stephanie"
},
"datePublished": "2024-12-26"
},
{
"@type": "Review",
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"ratingValue": "5"
},
"reviewBody": "Delicious, quick and easy.",
"author": {
"@type": "Person",
"name": "Christine"
},
"datePublished": "2024-12-25"
},
{
"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Hi Nagi. My son went to Japan for a 3 week vacation and he had a great time. He tried a Basque cheesecake while he was there and he asked me if I could bake one for him. Luckily, I am happy you have a recipe for this cheesecake. I baked it last night and as usual, it came out fantastic. So creamy, soft and not too sweet. Everyone loved it. Thanks again for another delicious amazing recipe.",
"author": {
"@type": "Person",
"name": "Giuseppe"
},
"datePublished": "2024-12-02"
},
{
"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
},
"reviewBody": "Awh I wish I seen this I made this yesterday and I sieved the lumps it was. A little extra effort but it was smooth. I hope it doesn't affect your end result!",
"author": {
"@type": "Person",
"name": "Caroline"
},
"datePublished": "2024-11-22"
}
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"nutrition": {
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"calories": "398 kcal",
"carbohydrateContent": "23 g",
"proteinContent": "7 g",
"fatContent": "32 g",
"saturatedFatContent": "19 g",
"transFatContent": "0.01 g",
"cholesterolContent": "146 mg",
"sodiumContent": "224 mg",
"fiberContent": "0.1 g",
"sugarContent": "20 g",
"unsaturatedFatContent": "10 g",
"servingSize": "1 serving"
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