Ingredients
- 2 pounds cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 1/4 cup all-purpose flour
- Optional: 1 teaspoon finely grated lemon zest or orange zest
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 425°F. Line a 9-inch springform pan with two wide sheets of parchment paper, pressing them into the pan and letting the edges rise well above the rim. The paper should look wrinkled and rustic; that helps the cheesecake rise and brown without sticking.
- In a large bowl, beat the cream cheese and sugar with a hand mixer or stand mixer until smooth and fluffy, scraping the bowl a few times as needed. Take your time here so there are no lumps.
- Add the eggs and yolks one at a time, mixing just until combined after each addition. Stir in the heavy cream, vanilla, salt, and zest if using.
- Sift the flour over the batter and mix on low speed just until no dry spots remain. Do not overmix; too much air can make the center less custardy.
- Pour the batter into the prepared pan. Tap the pan gently on the counter once or twice to release any large air bubbles.
- Bake for 45 to 55 minutes, or until the top is deeply browned in spots and the center still has a noticeable wobble when you gently shake the pan. The edges should look set, while the middle should move like thick custard, not liquid batter.
- Let the cheesecake cool in the pan on a rack for at least 1 hour. It will sink slightly as it cools, which is normal for this style.
- Transfer to the refrigerator and chill for at least 4 hours, or overnight for the cleanest slices. Lift it out using the parchment, remove the paper, and slice with a warm knife.
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the most classic Basque-style result, keep the batter smooth but not airy and bake until the top is very dark, almost like a toasted brûlée surface. If the cheesecake is pale, it will not have the same caramelized flavor. If the center is fully firm in the oven, it may bake up more like a standard cheesecake instead of staying creamy.
Room-temperature ingredients matter here. Cold cream cheese can leave lumps, and cold eggs can make the batter less even. If you want a subtle flavor twist, the optional citrus zest adds a fresh note that works especially well with berries.