Ingredients
- 1 kg Lussaria Cream Cheese, room temperature
- 300 g caster sugar
- 5 large eggs, room temperature
- 400 ml Lussaria Whipping Cream
- 25 g plain flour
- 1 tsp vanilla extract (optional)
- A pinch of salt
Method
- Preheat oven to 220 °C (top-bottom, no fan if possible). Line a 22 cm springform tin generously with parchment — let it stick up 5 cm above the rim (this holds the batter and creates the signature 'crumpled' edges).
- Beat the cream cheese with sugar until smooth on low speed — 60-90 seconds.
- Add eggs one at a time, mixing on low between each.
- Pour in the whipping cream steadily while mixing. Add flour, salt and vanilla; fold in by hand.
- Pour into the tin. Bake 40-50 min at 220 °C — the top should be deep mahogany brown, the centre should wobble like set jelly.
- Cool at room temperature for 2 hours, then refrigerate 6 hours minimum before slicing.
- Serve at cool room temperature (not fridge-cold) for the classic molten centre.
Baker's note
Basque needs high-fat cream cheese and real dairy cream to get the burnt-caramelised top without drying the interior. Non-dairy substitutes don't caramelise the same way.