This Basque cheesecake is light, fluffy, decadent, and almost foolproof. Whenever my friends ask me for this recipe, they don’t believe how simple it is. Unlike traditional cheesecakes, there’s no water bath, crust, or springform pan needed. It also requires far less prep time making it an awesome dessert to whip up mid-week.
- 2 (8-ounce) packages of cream cheese (room temperature)
- 150g sugar (2/3 cup)
- 4 large eggs (room temperature)
- 180g whipping cream (3/4 cup)
- vanilla extract
- Preheat your oven to 425°F. Line a 6-inch cake pan (ideally 3 inches tall) with a generous amount of parchment paper. It should fold over the edges by at least an inch or two.
- Make your batter. In a large bowl, use an electric whisk to beat the cream cheese and sugar together, until smooth. Scrape down the sides of the bowl with a spatula. Add in your vanilla then the eggs, one at a time, beating between each addition. Once everything's fully incorporated, scrape down the sides again and pour in the whipping cream. Beat until just combined being careful not to over mix.
- Bake your cake. Pour your mixture into your lined cake pan and bake on the middle rack for ~35 minutes. The top of your cake should be nicely browned and the centre should be quite jiggly. Turn off your oven, leave the door slightly ajar, and leave your cake in the oven for another 15 minutes. Remove from the oven and let your cake cool to room temperature. Serve slightly chilled and enjoy!