Basque Cheesecake with Vanilla

A Basque cheesecake with vanilla: creamy and soft on the inside, deeply caramelized on the outside. It works without a base and is best baked a day ahead.

By yumbelo · 8 servings · 75 minutes

Ingredients

• 800 g double cream cheese
• 200 g sugar
• 4 Stück eggs (size M)
• 250 ml whipping cream
• 1 Stück vanilla pod
• 2 EL cornstarch
• 1 Prise salt

Method

1. Preheat the oven to 200 °C, top and bottom heat. Line a 22 cm springform pan with baking paper, letting the edges overhang slightly.
2. Split the vanilla pod lengthwise and scrape out the seeds.
3. Beat the cream cheese, sugar, vanilla seeds and salt in a large bowl with a hand mixer until smooth and creamy.
4. Beat in the eggs one at a time, until each egg is fully incorporated.
5. Add the cream and cornstarch and mix only until the batter is even.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake the cheesecake on the middle rack for about 50 to 60 minutes, until the surface is dark brown and the center only still wobbles slightly.
8. Turn off the oven, open the door a crack and let the cake cool inside for 30 minutes.
9. Take the cheesecake out, let it cool completely, then chill it in the refrigerator for at least 4 hours, preferably overnight.
10. Before serving, carefully loosen the edge, lift the cake out of the pan and cut it into 8 slices.