Oven-Baked Basque Cheesecake

Name: Oven-Baked Basque Cheesecake
Ingredients: Cream cheese: 212g (this is the weight of one block, more convenient; the original recipe uses 250g); Granulated sugar: 60g; Eggs: 2; Egg yolk: 1; Heavy cream: 120g; Cake flour: 10g optional (chocolate flavor); Chocolate: 38g (only tried melting regular chocolate; add it at the heavy cream step and mix evenly)

The finished cake doesn’t have a black top like the photos online because the oven doesn’t have convection or top-heat-only functions. If you have those, you can use convection for browning.

Difficulty ★★Updated 1/25/2026

Ingredients and Tools

Cream cheese: 212g (this is the weight of one block, more convenient; the original recipe uses 250g)
Granulated sugar: 60g
Eggs: 2
Egg yolk: 1
Heavy cream: 120g
Cake flour: 10g optional (chocolate flavor)
Chocolate: 38g (only tried melting regular chocolate; add it at the heavy cream step and mix evenly)

Steps

Soften cream cheese, microwave 10s + 10s.
Add granulated sugar to cream cheese, beat with a whisk until smooth.
Add 2 whole eggs + 1 egg yolk, mix evenly.
Add heavy cream, mix evenly.
Add cake flour, mix evenly.
Oven 220°(425°F), 20 - 25 minutes (I usually do 20 or 22 minutes).
After cooling, put in the refrigerator, preferably overnight.

Notes

It’s normal for the cake to jiggle when it comes out of the oven; after cooling the texture isn’t the best yet, it must be chilled to taste good!
Reference: Xiachufang - Basque cheesecake "the simplest cake" fail-proof 🔥 cheese lover. If you follow this guide and find issues or improvements to the process, please submit an Issue or Pull request.