Full Proof Basque Cheesecake
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September 22, 2026
Total Time: 1hr 30 min / minus cooling time
Makes one 10in Cheesecake, About 8 - 10 Servings.
Ingredients:
2 lbs of Cream Cheese or Neufchatel
6 Large Eggs
2 tsp of Kosher Salt
3 tbsp salted or unsalted butter
1/4 Cup of Orange Flavor Liquor
1 tbsp Vanilla Bean Paste
1/4 Cup and 2 tbsp of All Purpose Flour
Zest of 1 Orange
1 Cup of Sour Cream
Notes:
The idea of using a generous amount of liquor is to stabalize the egg and cream cheese mixture proteins. This reduces cracking on the top of the cheese cake and makes it easier to move from spring form pan to cake plates or serving dishes. You could reasonably change the liquor to other types and adjust flavoring accordingly lemonchello, frangellico and possibly even vodka if you arent looking for that orange essence, Keep in mind most liquors are 80% proof any lower means you would have to use more to achieve the desired stabilizing effect.
Method:
Pre-heat oven to 400 F / 204 C / Gas Mark 6
Let cream cheese come to room temperature.
With a 10 in spring form pan, place 2 - 3 sheets of parchment paper preferably the un-bleached type "the brown parchment paper" and press into the pan forming layers that poke out of the pan and cut with kitchen sissors to create a clean edge. Any paper that pokes up and out of the pan higher than around 3/4 in out of the pan will burn in the oven. Using your hands or the paper in which your butter came with, on the top most layer spread a thin layer of butter on the parchment. Do not use non stick spray such as PAM or EVOO Spray it will change the flavor and will not caramelize the edges of the cheesecake.
In a large bowl with a wooden spatula or a stand up mixer with a whisking attachment. Whip soften cream cheese with sugar, liquor, vanilla bean paste and orange zest.
Once incorporated well, whisk in one egg at a time until no egg streaks remain. Add Sour Cream and Flour and whisk till fully encorporated.
Pour cheese cake batter into the pre-prepared tin and place into the oven in the middle rack section for 1hr to 1hr 15min. Your oven maybe be hotter than mine, or cooler. End goal is to have the top brown.... Brown food is good food.... Minor to no cracking is normal and releases steam.
Once content with the browning of the top of your Cheesecake turn off the oven and let sit until cool. Or if you are impatient take it out and wait approx 45min and serve warm with apricot jam, whipped cream or a scoop of good vanilla ice cream.
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