This basque-style cheesecake with an optional graham cracker crust combines the best of cheesecakes into one ultimate dessert. This incredibly airy and creamy vanilla recipe satisfies on every detail.
Welcome back!
Hello my friend I am so pleased to be sharing with you my best of both worlds cheesecake recipe. Included is my basque style cheesecake recipe, as well as my NY style graham cracker crust recipe, making this a perfect hybrid and in my personal opinion, the best cheesecake combination in the world.
I consider this recipe a beginner recipe because even though it would be beneficial to use a standing or hand mixer, it doesn’t require it and the cheesecake comes out delicious no matter what. In fact, I’ve tested this and you can add all the ingredients out of order and it is still great. For seasoned cheesecake enjoyers, you’ll notice some unique differences in this recipe that sets it apart. Whipping the last egg white is absolutely worth it for a exceptionally airy dessert. However, like the graham cracker crust, it is not required.
Detailed directions
- Preheat the oven 375 °F and line a spring-form pan or baking pan with parchment paper.
Graham cracker crust
- Crush four large crackers in a bowl and melt one stick of butter. Mix the two thoroughly.
- Press the mix into the bottom of the lined pan.
Cheesecake mix
- 1. Bring out all the ingredients and start mixing the cream cheese into a smooth thick mix. Mix the cream cheese in a large bowl until pasty with no large chunks. A standing or electric mixer would be best, but not necessary.
- 2. Mix in the sugar and honey. Then add the milk, butter, vanilla extract, and flour. Cream the sugar and honey with the cream cheese first and let all the ingredients mix before adding the next.
- 3. Add in 5 eggs, then separate 1 egg and add the yolk. Crack the 6th egg over a separate bowl to whisk in and catch the yolk to add into the cheesecake mix.
- 4. Whip the egg white and add to the mix. Do not over-mix the egg white.
- 5. Pour the cheesecake mix into a lined spring form pan and bake at 375 for 40 minutes. Switch oven to broil until top of cheesecake is desired color. After the 40 minutes I let the cheesecake broil for 2 minutes
- 6. Let cool for at least 45 minutes before slicing. Enjoy!
Storage
Store in the fridge for one week in an air tight container or in the freezer up to two months. To heat up, bake in the oven at 375 °F for 5-10 minutes.
Helpful tools
Spring form pan perfect for molding soft cheesecakes https://amzn.to/43c5azR
Unbleached parchment paper https://amzn.to/45obMfQ
Graham crackers https://amzn.to/4dHgho8
Conrad’s Basque Cheesecake
Recipe by
Servings
8 servings
Prep time
30 min
Cooking time
40 min
Calories
432 per slice
This baked cheesecake is the answer to everything. Baked Basque style with a gorgeous dark caramelized top contrasting the cloudy creamy vanilla interior. An evolution of cheesecake, a peak amongst desserts.
Ingredients
- 2 lbs cream cheese
- 5 whole eggs + 1 egg separated
- 3⁄4 cup white sugar + 2 tablespoons honey
- 1 tablespoon flour
- ½ cup milk
- ½ cup butter
- ½ teaspoon vanilla extract
Optional crust
- 5 oz crushed graham cracker
- 6-8 tablespoons melted butter
Directions:
Graham crust
- Preheat the oven for 375 °F and line a spring-form pan with parchment paper.
- Crush the graham crackers and mix with the melted butter.
- Press the graham mix into the lined spring-form pan.
Basque cheesecake
- Mix the cream cheese in a large bowl until pasty with no large chunks.
- Mix in the sugar and honey. Then add the milk, butter, vanilla extract, and flour.
- Add in 5 eggs, then separate 1 egg and add the yolk.
- Whip the egg white and add to the mix.
- Pour the cheesecake mix into a lined spring form pan and bake at 375 for 40 minutes. Switch oven to broil until top of cheesecake is desired color.
- Let cool for at least 30 minutes before slicing. Enjoy!
Notes
Store in the fridge for one week. Warm up in the oven at 375 °F for 5-10 minutes.
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Affiliate links
Spring form pan perfect for molding soft cheesecakes https://amzn.to/43c5azR
Unbleached parchment paper https://amzn.to/45obMfQ
Graham crackers https://amzn.to/4dHgho8
Let Conrad Cook 
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