1. Prepare Your Baking Pan and Oven

Start by preheating your oven to 400°F or 200°C. This high temperature is essential for achieving the signature dark top of a Basque cheesecake.

Line a springform pan with parchment paper. Make sure the parchment extends well above the edges of the pan since the cheesecake will rise during baking. The paper should be crinkled and not perfectly smooth as this gives the cheesecake its rustic look.

Place the prepared pan on a baking tray to catch any potential drips.

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2. Soften and Prepare the Cream Cheese

Ensure your cream cheese is fully softened before starting. This step is crucial for a smooth batter. If the cream cheese is too cold, it will create lumps that are difficult to remove later.

Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat it until it becomes smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.

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3. Add Sugar and Blend Until Smooth

Gradually add the granulated sugar to the cream cheese. Continue mixing until the mixture is completely smooth and glossy.

Take your time with this step because properly dissolving the sugar into the cream cheese helps create the silky texture that Basque cheesecake is known for.

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4. Incorporate Eggs One at a Time

Add the eggs one at a time, mixing well after each addition. This helps maintain a smooth batter and prevents curdling.

After each egg is added, scrape down the sides of the bowl to ensure everything is fully incorporated. The batter should become slightly thinner and very creamy.

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5. Add Heavy Cream and Vanilla

Pour in the heavy cream slowly while mixing on low speed. This adds richness and gives the cheesecake its signature custard-like consistency.

Add a splash of vanilla extract and mix until combined. The batter will now be quite fluid, which is exactly what you want for this style of cheesecake.

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6. Sift and Add Dry Ingredients

In a separate bowl, sift together the flour and salt.

Gradually add the dry ingredients into the batter while mixing gently. This helps prevent lumps and ensures an even texture.

Mix just until combined. Avoid overmixing at this stage to keep the batter light.

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7. Pour Batter into Prepared Pan

Pour the batter into the lined springform pan.

Tap the pan lightly on the counter to remove any air bubbles. The batter should settle evenly into the pan.

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8. Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for about 50 to 60 minutes.

The top should become deeply golden to dark brown, almost burnt in appearance. This is intentional and gives the cheesecake its unique flavor.

The center should still jiggle slightly when you gently shake the pan. This indicates a creamy interior.

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9. Cool the Cheesecake Properly

Remove the cheesecake from the oven and let it cool completely at room temperature.

As it cools, the cheesecake will deflate slightly and develop its signature rustic look.

Once cooled, you can refrigerate it for a few hours if you prefer a firmer texture, or serve it at room temperature for a softer, custard-like consistency.

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10. Slice and Serve

Carefully remove the cheesecake from the pan. Peel away the parchment paper before slicing.

Use a sharp knife and wipe it clean between slices for neat cuts.

Serve as is or with simple accompaniments l