AuthorSunset, In Partnership with Clover Sonoma

We learned of a few ways to make this delicious cheesecake, depending on your preference.

You can use either regular cream cheese or spread: Cream cheese spread produces slightly airier results, while regular cream cheese will yield the ultimate in unctuousness.

The vanilla paste is worth seeking out for its true vanilla flavor and complexity.

Lining the pan with an abundance of parchment paper and baking it at high heat yields dramatic results: You want the edges of the paper slightly burnt and the cake to be deeply browned.

Read on to learn how to make the ultimate celebratory cheesecake.

How to Make It

Basque Cheesecake
1

Heat Oven to 475 degrees Fahrenheit

2

Place cream cheese, eggs, and sugars into the bowl of a food processor, pulse until combined. Pour heavy cream, vanilla paste, and kosher salt into the processor and blend for five minutes.

3

Line one 9” buttered springform cake pan with two sheets of buttered parchment paper placed perpendicular to each other, extending the paper from the top. Pour the batter into the lined pan.

4

Bake for 25 minutes, or until the cheesecake is deeply browned. Carefully remove from the oven and allow the cake to cool to room temperature.

5

Chill for five hours to allow the cake to fully set. To serve, let the cake come to room temperature and carefully remove the paper. Dip a sharp knife in hot water to warm, slice cake, and serve with winter compote. 

Winter Compote
6

Melt butter in a saucepan over medium heat, add diced pears, and cook for two minutes stirring frequently.

7

Sprinkle sugar over the pears, add cinnamon sticks, and vanilla paste and continue cooking until the fruit is al dente.

8

To serve, place cheesecake on a serving plate or cake stand, spoon compote around the edges. Garnish with dried oranges and sliced cranberries.

Ingredients

Basque Cheesecake
 2 lbs Clover Sonoma cream cheese
 7 ¾ oz golden brown sugar
 6 ¾ oz white sugar
 7 large Clover Sonoma eggs
 8 oz Clover Sonoma heavy cream
 1 tsp kosher salt
 1 tsp vanilla paste or vanilla extract
Winter Compote
 4 oz Clover Sonoma salted butter
 3 lbs diced pear
 2 ½ oz golden brown sugar
 5-6 sticks cinnamon
 1 tsp vanilla paste
 A few fresh cranberries, halved
 dried oranges

Directions

Basque Cheesecake
1

Heat Oven to 475 degrees Fahrenheit

2

Place cream cheese, eggs, and sugars into the bowl of a food processor, pulse until combined. Pour heavy cream, vanilla paste, and kosher salt into the processor and blend for five minutes.

3

Line one 9” buttered springform cake pan with two sheets of buttered parchment paper placed perpendicular to each other, extending the paper from the top. Pour the batter into the lined pan.

4

Bake for 25 minutes, or until the cheesecake is deeply browned. Carefully remove from the oven and allow the cake to cool to room temperature.

5

Chill for five hours to allow the cake to fully set. To serve, let the cake come to room temperature and carefully remove the paper. Dip a sharp knife in hot water to warm, slice cake, and serve with winter compote. 

Winter Compote
6

Melt butter in a saucepan over medium heat, add diced pears, and cook for two minutes stirring frequently.

7

Sprinkle sugar over the pears, add cinnamon sticks, and vanilla paste and continue cooking until the fruit is al dente.

8

To serve, place cheesecake on a serving plate or cake stand, spoon compote around the edges. Garnish with dried oranges and sliced cranberries.

The Ultimate Basque Cheesecake