Basque Cheesecake


Chef Tavel Bristol-Joseph bakes a perfectly creamy cheesecake, without a water bath and with no risk of a cracked or sunken top, by incorporating whipped cream cheese with heavy cream to make the batter.

Basque Cheesecake Recipe
Photo: Cedric Angeles
Active Time:
20 mins
Total Time:
1 hrs 20 mins
12 to 14


  • 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


  1. Preheat oven to 450°F. Line a 10-inch springform pan with 2 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.

  2. 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, 1 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.

  3. 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.

  4. 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.

Make Ahead

Cheesecake can be refrigerated uncovered up to 3 days.

Suggested Pairing

Toffee-accented, sweet sherry.

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