Basque Cheesecake — Creamy with a Deeply Browned Top

Take the cream cheese, eggs, and cream out of the refrigerator about 30 minutes before making the batter. Place the cream cheese in a large bowl and break it into smaller pieces with a spatula to help it soften. The ingredients should no longer be refrigerator-cold; softened cream cheese will give you a smooth batter without lumps.

Preheat a conventional oven (no fan) to 220°C and position a rack in the middle. Line a 20 cm springform pan, at least 7 cm deep, with two sheets of parchment paper laid across each other. Crumple the paper first, then unfold it and press it against the bottom and sides, leaving about 3 cm above the rim to allow for the cake to rise. Use parchment rated for this temperature and make sure it does not touch the heating elements.

Add all the sugar to the softened cream cheese. Mix on low speed for about 2 minutes, until smooth, without any lumps. Halfway through, scrape the bottom and sides of the bowl with a spatula; do not beat the mixture until fluffy.

Add the eggs one at a time, mixing briefly on low speed after each addition, just until combined. After adding the fourth egg, scrape down the sides of the bowl again and stir with a spatula. Keeping air out of the batter helps the center stay smooth and creamy.

In a separate small bowl, blend all the flour with 50 g of the cream to make a smooth paste. Gradually whisk in the remaining 250 g of cream by hand until no lumps remain. Pour this mixture into the cheesecake batter and mix briefly on low speed to combine; the cream should remain liquid, not whipped.

Pour the batter into the prepared springform pan, scraping the bowl thoroughly with a spatula. Gently tap the pan on the counter two or three times to bring larger air bubbles to the surface. The batter should be smooth and fluid; put it in the oven only once the oven has reached 220°C.

Bake on the middle rack for about 40–50 minutes, usually 45 minutes. The cheesecake is ready when the top is deep brown, with darker patches, and the edges are visibly set. When you gently move the pan, the center should jiggle like gelatin, not ripple like liquid batter. Remove the cake when it shows these signs; baking until the center is completely firm will take away its creamy texture.

Place the springform pan on a wire rack and leave the cheesecake in the pan for about 1.5 hours; the center will sink as it cools. Then refrigerate for at least 6 hours, without a tight cover at first, and cover once chilled. Do not leave it cooling on the counter for longer than 2 hours — the cheesecake can go into the refrigerator while still slightly warm. Remove it from the pan only after chilling, once it has set.

Release the springform ring, gently peel the parchment away from the sides, and transfer the chilled cheesecake to a plate. Let it stand for about 30 minutes before serving so the center becomes creamier. Cut into 10 servings, wiping the knife between cuts. Keep the remaining cheesecake covered in the refrigerator at 4°C or below and eat within 3 days of baking.