The Creamiest Cheesecake At Home (Super Easy)

Summary by Krater

The host demonstrates how to make a Basque cheesecake, a crustless, deeply baked cake with a creamy, velvety center, explaining the ingredients, whipping process, parchment-lined springform pan setup, and temperature steps.

From the video

Answers: How do you make a Basque cheesecake?

• Basque cheesecake recipe
• Crustless cheesecake technique
• Baking burnt cheesecake

Ingredients

• 9 eggs
• 2 vanilla bean
• 2 pounds full fat cream cheese
• 8 oz mascarpone cheese
• 1 1/2 cups white sugar
• 2 tsp fine sea salt
• 2 cups heavy cream
• 3 tbsp cornstarch

What it concludes

• Basque cheesecake has no crust and results in a silky, smooth, and luxurious texture.
• Straining the batter through a fine mesh strainer ensures a consistent and smooth texture without lumps of cream cheese, sugar, or egg whites.
• Baking the cheesecake at a high temperature first creates a dark outer layer and toasted flavor, followed by lower temperatures to cook the center.
• Letting the baked cheesecake cool to room temperature and then refrigerating it for at least four hours, or ideally overnight, yields the best texture and creaminess.