Basque Cheesecake

5 from 9 votes

This burnt Basque Cheesecake is loaded with rich, caramel flavor and the inside is dense and creamy.

Prep Time10

Cook Time1

Chill Time8

Total Time9 10

Servings: slices

Preheat the oven to 400 degrees F. Line a 9.5-inch springform pan with 2 layers of parchment paper leaving about 2 inches of overhang.
Add the 32 ounces cream cheese to a large mixing bowl. With a hand mixer on medium, beat until the cream cheese is smooth. Scrape down the bowl.
Add in the 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon salt. Continue to beat until incorporated.
Add in the 2 teaspoons vanilla extract and the 6 large eggs, one at a time. Beat in each egg before adding the next. Scrape down the bowl.
Add in 1/2 cup of the heavy cream and beat until combined.
Add in another 1/2 cup of heavy cream and continue to beat until combined.
Add in the remaining 1/2 cup of heavy cream and beat until incorporated.
Pour the cheesecake batter into the prepared springform pan.
Place in the oven and bake for 1 hour until the top is dark brown.
Remove from the oven and let cool to room temperature. Once cooled to room temperature, place in the fridge to chill overnight.
Cut and serve.

Storage: Store in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.