Basque Cheesecake

Basque Burnt Cheesecake baked in the Claypot with creamy center and caramelized top.

Adapted by Kyle Libramonte

Prep Time:20 m ● Cook Time:60m

Serves 8

Ingredients: 
  • 2 lb (4 pkgs) Cream Cheese, room temperature
  • 1 ½ cups Granulated Sugar
  • 6 large Eggs, room temperature
  • 2 cups Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Kosher Salt
  • ⅓ cup All-Purpose Flour (plus extra for light dusting)
Instructions:
  1. Prep Claypot
    Line inside of Claypot with 2 overlapping sheets of parchment paper, pleated to extend above rim for easy lifting and rustic edges.
  2. Mix Batter
    Beat Cream Cheese and Sugar on medium-low until smooth.
     Increase speed to medium; add Eggs 1 at a time, beating briefly after each addition.
     With mixer on low, pour in Heavy Cream, Vanilla, and Salt. Mix until just combined.
     Sift in Flour; beat on low until silky and smooth. Scrape sides and mix briefly again.
  3. Bake in Oven
    Pour batter into parchment-lined Claypot. Place Claypot on rimmed baking sheet.
    Bake in preheated oven at 400°F (204°C) for 60–65 minutes, until top is deep golden-brown but center still jiggles.
     Note: Signature Basque cheesecake texture is jiggly, cloud-like, and caramelized on top.
  4. Cool & Serve
    Cool at room temperature; cake will collapse slightly as it cools.
     Optionally, refrigerate several hours or overnight for firmer texture and deeper flavor.
Basque Burnt Cheesecake baked in the Claypot with creamy center and caramelized top.

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