Vanilla Basque cheesecake is a rustic yet elegant dessert with a creamy custard-like center and a caramelized top. Originating in the Basque region of Spain, it is often called a “burnt” cheesecake because of its signature dark surface created by high-heat baking. Unlike traditional cheesecakes, it requires no crust, which makes it both simple and distinctive. The addition of vanilla enhances the flavor, balancing the richness of the cream cheese with gentle sweetness and warmth. Its texture is luxuriously smooth inside, contrasted by slightly firm edges. Served plain, dusted with powdered sugar, or paired with fresh fruit, it is a beautifully indulgent treat loved around the world.
Ingredients
· 3lb Cream Cheese
· 9ea Whole Eggs
· 2.5c Sugar
· 1.5Tbl AP flour, Optional: use Rice flour for GF
· 8fl oz Heavy Cream
· 2ea Whole Vanilla bean or 1/2tsp Vanilla extract or equivalent
Directions:
1. Set cream cheese out and allow it to get to room temperature. Preheat oven to 410*F.
2. Slice your vanilla beans long ways and scrape out seeds into a small pot along with the empty bean and then add half of the heavy cream.
3. Turn on a medium heat and allow it to come to a simmer (note: do not boil the cream completely to avoid scorching or reducing).
Directions Continued:
4. Once at a simmer, turn off the heat and allow to sit there until it is cool enough to touch (the longer it sits warm, the more vanilla flavor will be extracted).
5. Add remaining cream to cool down further
6. Combine ingredients in a bowl, mix until smooth. Pour into a well-greased paper lined baking dish and bake for 35-45 minutes.
The cake should rise, and the top should be a golden brown or a deep dark brown depending on your preference. When you pull out the cake, it should jiggle slightly like Jello in the middle, this is normal. Let cool at room temperature for an hour and then transfer to the fridge to cool completely. At this stage you can slice and serve as is or with whatever toppings you'd like. You could also add lemon zest to the cream when heating for a change of flavor.