How to Make Basque Cheesecake the Right Way (Don’t Burn It!)

Summary by Krater

ChefSteps demonstrates how to bake a traditional Basque cheesecake, achieving a burnt caramelized top and a creamy center using precise temperature control and specific blending techniques.

From the video

Answers: How do you make a Basque cheesecake?

• Basque cheesecake recipe
• Cream cheese blending
• Baking temperature control
• Carryover cooking
• Cheesecake pan preparation

Ingredients

• 9 eggs
• 15 g vanilla extract
• 700 g heavy cream
• 450 g sugar
• 8 g salt
• 65 g AP flour
• 1,360 g cream cheese

What it concludes

• Blending ingredients with a stick blender in a tall, narrow vessel minimizes air incorporation for a super creamy texture.
• Baking at two distinct temperatures (420 °F followed by 300 °F) sets the top and perfectly cooks the center.
• Pulling the cheesecake at an internal temperature between 115 °F and 125 °F accounts for carryover cooking to reach the final 150 °F target.
• Chilling the cheesecake for about 8 hours ensures it is fully set and ready to slice cleanly.