Welcome to my kitchen! Today, we’re going to bake something truly special and surprisingly easy: Vanilla Bean Basque Cheesecake. If you’ve never tried a Basque cheesecake before, get ready for a treat. This isn’t your typical delicate cheesecake. It’s rustic, a little bit burnt on top, and incredibly creamy and flavorful inside. And the star of the show? Vanilla bean! Trust me, once you make this Vanilla Bean Basque Cheesecake, it will become your new favorite dessert.
Why You Will Love This Recipe
This Vanilla Bean Basque Cheesecake is special for so many reasons. First, it’s wonderfully forgiving to make. Unlike traditional cheesecakes that can crack or sink, this one is supposed to look a little rustic and imperfect. The slightly burnt top is actually what gives it its unique, caramelized flavor that contrasts beautifully with the rich, creamy interior. Adding a vanilla bean takes it to another level, infusing every bite with warm, sweet vanilla notes. Plus, you don’t need a water bath or any fancy techniques. It’s truly one of the easiest and most impressive desserts you can bake. If you are looking for a homemade basque cheesecake that is simple but tastes like it came from a fancy bakery, this recipe is for you. This is a recipe for a creamy basque cheesecake that is packed with flavor and incredibly satisfying.
Ingredients
Here’s what you’ll need to make this amazing Vanilla Bean Basque Cheesecake. Make sure you have everything measured out before you start!
- 2 pounds cream cheese, softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- ¼ cup all-purpose flour
- Pinch of salt
Step-by-Step Instructions
Let’s bake this Vanilla Bean Basque Cheesecake together! Follow these steps, and you’ll have a delicious dessert in no time.
1. Get Ready to Bake
First things first, let’s preheat your oven to 400°F (200°C). This high temperature is key to getting that signature burnt top. While the oven is heating, grab a 9-inch springform pan. Don’t worry if you don’t have a springform pan, a regular cake pan will work too, but springform is easier for removing the cheesecake later. Line the pan with two layers of parchment paper, making sure the paper sticks up a few inches above the rim. Crumple the parchment paper first, then smooth it out – this helps it fit nicely into the pan and gives the cheesecake its charmingly wrinkled edges.
2. Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and granulated sugar. Beat them together with an electric mixer (hand mixer or stand mixer works great!) until the mixture is completely smooth and creamy. Make sure there are no lumps of cream cheese left. This might take a minute or two.
3. Add the Eggs
Now, add the eggs one at a time, mixing well after each egg. It’s important to add them one by one to keep the batter smooth. Just mix until each egg is just combined – don’t overmix at this stage.
4. Stir in the Cream and Vanilla
Pour in the heavy cream and add the seeds you scraped from the vanilla bean (you can discard the pod after scraping the seeds). Mix everything together until it’s just combined. Again, don’t overmix. We just want everything to be nicely blended.
5. Add Flour and Salt
Sprinkle in the all-purpose flour and add a pinch of salt. Mix until everything is just combined and smooth. The batter should be quite liquidy – don’t worry, that’s exactly how it’s supposed to be for a Basque cheesecake!
6. Pour into Pan and Bake
Pour the batter into your parchment-lined pan. Now, place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it – you want the top to get deeply browned, almost burnt in spots. The center will still be jiggly, and that’s perfectly fine. It will set as it cools.
7. Cool Completely
Once baked, take the Vanilla Bean Basque Cheesecake out of the oven and let it cool completely at room temperature. This is important! Don’t try to rush it by putting it in the fridge right away. Letting it cool slowly helps it set properly and develop the best texture. Once it’s cooled to room temperature, you can then chill it in the refrigerator for at least 4 hours, or preferably overnight. This chilling time is crucial for the cheesecake to firm up and for the flavors to meld together beautifully.
8. Serve and Enjoy!
When you’re ready to serve, gently remove the cheesecake from the springform pan. Peel away the parchment paper. Your Vanilla Bean Basque Cheesecake is ready to impress!
Serving Suggestions
This Vanilla Bean Basque Cheesecake is delicious all on its own. The slightly burnt top, creamy interior, and rich vanilla flavor are truly satisfying. But if you want to dress it up a bit, here are a few simple ideas:
- Fresh Berries: A handful of fresh raspberries, blueberries, or strawberries adds a pop of color and a touch of tartness that complements the richness of the cheesecake perfectly.
- Powdered Sugar: A simple dusting of powdered sugar just before serving adds a delicate sweetness and a pretty finish.
- Chocolate Sauce: For chocolate lovers, a drizzle of warm chocolate sauce is a decadent addition.
- Caramel Sauce: A swirl of caramel sauce can enhance the caramelized notes of the burnt top.
This Vanilla Bean Basque Cheesecake is perfect for so many occasions. It’s elegant enough for a dinner party but easy enough to make for a casual weekend treat. Bring it to a potluck, serve it at a birthday celebration, or just enjoy a slice with a cup of coffee or tea any day of the week. It’s always a crowd-pleaser!
Storage and Reheating
Storage: Vanilla Bean Basque Cheesecake is best stored in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container. It will keep well in the fridge for up to 4 days.
Reheating: Honestly, this cheesecake is fantastic cold straight from the fridge. But if you prefer, you can let it sit at room temperature for about 30 minutes before serving to soften it slightly. You can also gently warm individual slices in the microwave for about 10-15 seconds, but be careful not to overheat it, or it might become too soft. For the best texture and flavor, we recommend enjoying it chilled or at room temperature.
Key Details
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Cooling Time: At least 4 hours (preferably overnight)
- Servings: 12 servings
- Equipment:
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer (hand or stand mixer)
- Spatula
- Measuring cups and spoons
Enjoy making and eating your Vanilla Bean Basque Cheesecake! I hope you love it as much as I do. Happy baking!
Vanilla Bean Basque Cheesecake
Ingredients
- 2 pounds cream cheese softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 vanilla bean split lengthwise and seeds scraped
- ¼ cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper.
- Beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and vanilla bean seeds until just combined.
- Mix in all-purpose flour and salt until just combined and smooth.
- Pour batter into the prepared pan and bake for 50-60 minutes until the top is deeply browned and the center is still jiggly.
- Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Remove cheesecake from pan, peel away parchment paper, and serve.
