No crust
Caramelized top
Ultra creamy center
Baked at 200 °C in two rounds of 15 minutes for even color and a jiggly center.
Ingredients
- Cream cheese – 685 g (room temperature)
- Sugar – 150 g
- Vanilla pod – 1 (seeds scraped) or 2 tsp vanilla extract
- Eggs – 4 large (room temperature)
- Corn flour – 25 g
- Salt – pinch
- Normandy cream (heavy cream ~35% fat) – 365 g (cold)
Pan: 20–22 cm round tin lined with baking paper (let paper overhang for easy lift).
Equipment
- Stand mixer with paddle or hand mixer
- Mixing bowl & spatula
- Fine sieve
- 20–22 cm cake tin
Method
- Preheat & line: Heat oven to 200 °C. Line tin with a criss-cross of baking paper.
- Cream cheese smooth: Beat cream cheese until silky and lump-free.
- Sugar & vanilla: Add sugar and vanilla seeds; mix until creamy.
- Eggs: Add eggs one at a time, mixing well and scraping bowl as needed.
- Dry in: Sift in corn flour and salt; mix on low just to combine.
- Add cream: Stream in cold Normandy cream and mix until the batter is glossy. Strain if you want an extra-smooth finish.
- Bake 1: Pour into the tin and bake at 200 °C for 15 minutes.
- Rotate: Turn the tray for even coloring.
- Bake 2: Continue at 200 °C for another 15 minutes until the top is deep golden; the center should still jiggle.
- Cool: Cool completely in the tin; it will deflate slightly—normal for Basque cheesecake.
- Chill & serve: Refrigerate at least 4 hours (overnight best). Slice with a hot knife, wiping between cuts.
Pro Tips
- For a darker “burnt” finish, add 5–7 minutes more at the end.
- Room-temperature cream cheese and eggs = lump-free batter.
- Don’t overbake; a jiggly center sets beautifully as it cools.
