Step 1

Preheat the oven to 410°F

Step 2

Place all the ingredients to the bowl of your stand mixer (or a large bowl with an electric mixer).

Step 3

Using the paddle attachment, mix the ingredients on medium speed until smooth and creamy, scraping the sides of the bowl as needed.

Step 4

Line a 10-inch springform pan with sheets of parchment paper so that the paper extends past the edges of the pan, overlaping the sheets for full coverage.

Step 5

Pour the cheesecake batter into the prepared pan.

Step 6

Place the springform pan (on a baking sheet) into the preheated oven on the center rack.

Step 7

Bake the basque cheesecake for 40-50 minutes (baking time may vary) *Water bath is not necessary for this cheesecake.

Step 8

When the top of the cheesecake turns dark brown and almost looks burnt, turn the oven off.Remove the pan from the oven and let the cheesecake cool on a wire rack. *The center of the baked cheesecake won’t be completely set and will have a fair amount of jiggle to it (think of jello).*You’re going to get an impressive rise, but the cheesecake will settle and fall after its been taken out of the oven.

Step 9

Let the cheesecake completely cool before removing from the springform pan. Allow it to finish cooling for about an hour. Then place the cheesecake into the refrigerator for at least 4 hours (overnight is best) to completely chill and set up.Do not remove the Basque Cheesecake from the parchment paper until it’s been fully cooled and you are ready to cut and serve the cheesecake.