Basque Cheesecake Recipe

This cheddar bay biscuit copycat recipe always makes flaky, delicious biscuits! Year-round, serve biscuits with your favorite soup or salad. 

– 2 pounds brick-style cream cheese softened to room temperature (4 blocks; 32 ounces) – 1 ¾ cups granulated sugar (350 grams) – ¼ cup all-purpose flour spooned & leveled (32 grams) – 2 teaspoons pure vanilla extract – ¼ teaspoon salt


– 1 ¾ cups heavy whipping cream room temperature (420 ml) – 5 large eggs at room temperature – 2 egg yolks at room temperature


Heat the oven to 400°F (204°C). Two huge overlapping pieces of parchment paper should cover a 9-inch springform pan and overflow the sides. 


Beat cream cheese and sugar for 3–4 minutes in a stand mixer with a paddle attachment or a large basin with a handheld mixer. Scrape bowl sides 2–3 times.


Medium-speed blend flour, vanilla, and salt. Pause, scrape bowls. Add heavy whipping cream slowly. Scrape the basin to mix all the heavy cream.


Add eggs one at a time, mixing slowly. Stir in egg yolks. Scrape down the bowl and beat for a few seconds to mix everything. Fill the pan with cheesecake batter. 


Tap pan on counter to release huge air bubbles. Bake 60–70 minutes till deep golden brown and jiggly. Let the cheesecake cool 2–3 hours in the pan.


Remove cheesecake from springform pan after cooling. Peel the parchment gently and place the cheesecake on a platter. Serve cold or room temperature after long refrigeration.


Also See: 

 Lobster Cheddar Bay Biscuits Recipe