A deeply browned crust, an incredibly silky center that melts on the tongue, and no trace of a cookie base — the Basque-style cheesecake doesn’t quite resemble its American cousins, which often look pale and have a denser crumb. What sets it apart is a very hot bake that chars the top while keeping the interior lusciously soft. That striking contrast is precisely what appealed to Biarritz-based food creator Fleur Wendling.
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Settled in Biarritz, Wendling took to Instagram to put her own spin on the specialty that originated in San Sebastián across the border in Spain, where it’s called tarta de queso. “I took inspiration from traditional recipes but made quite a few changes to arrive at my favorite version,” she wrote on Instagram. Her aim was simple: reach the ideal texture. After multiple trials, she says she’s hit the mark — a cake she describes as “extremely creamy, golden on top, well balanced, rich without being cloying.” Calories aren’t the focus here: with almost a kilogram of cream cheese and a generous amount of heavy cream, her rendition embraces abundance.
To make this cheesecake for 8 to 10 servings, start by beating together 900 g of cream cheese (such as Philadelphia), 5 whole eggs, 250 g of granulated sugar (you can reduce this to 200 g if you prefer less sweet), and 20 g of cornstarch. Next add 600 g of heavy cream — Wendling mixes 400 g of thick cream at about 30% fat with 200 g of liquid heavy cream — and finish with 1 teaspoon of vanilla bean seeds, or the seeds scraped from one vanilla pod. Whisk until the mixture is completely smooth.
Pour the batter into a 24 cm (about 9½-inch) pan lined with parchment to make unmolding easier. Place it in an oven preheated to 220°C (about 425–430°F) and bake for roughly 45 minutes, keeping an eye on how dark the top becomes. If the surface takes on a deep brown color, there’s no need to worry — that’s exactly how it should look.
When it comes out of the oven, the cheesecake should still have a slight wobble in the center. Refrigerate it overnight so it can fully set, then slice generous pieces the next day for a leisurely afternoon treat. It’s the kind of dessert that might make the coffee-shop versions look even paler by comparison.
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