Can I make Basque cheesecake without the pecan butter?

Yes. Skip it for a cleaner version; the cheesecake is just as good on its own.

Do I need a mixer for Basque cheesecake?

No. It's easy to make and needs only a whisk and a bowl.

How do I get an extra-smooth Basque cheesecake?

Pour the batter through a fine-mesh sieve before baking.

How long does Basque cheesecake need to chill?

After baking, chill it in the fridge overnight so it sets completely.

Creamy Basque Cheesecake with Caramelized Pecan Butter

A classic Basque cheesecake with a soft, creamy texture that melts in your mouth.

It's easy to make and needs no mixer. What makes it really special is a rich, sweet caramelized pecan butter that adds depth to every bite. If you'd like a cleaner version, skip the pecan butter: the cheesecake is delicious without it too.

Ingredients for one 12-inch (30 cm) loaf pan

For the pecan butter

100 g pecans.
80 g sugar (½ cup minus 2 tablespoons).
1 tablespoon canola oil.

For the cheesecake

3 large eggs at room temperature + 2 yolks.
450 g full-fat cream cheese (I used a 25% fat Israeli cream cheese; brick cream cheese such as Philadelphia works well).
120 g sugar (½ cup + 2 tablespoons).
250 ml heavy cream.
1 teaspoon vanilla extract or vanilla bean paste.
30 g cornstarch (about 3 tablespoons).

Instructions

Start with the pecan butter: toast the pecans in an oven preheated to 320°F (160°C) for 4–5 minutes.
Put the sugar in a saucepan and cook over medium heat until it melts into a caramel. Lower the heat, add the toasted pecans and stir with a wooden or silicone spoon until they're all coated in caramel.
Pour the pecans onto a silicone mat or parchment paper and leave them until completely cool.
Break the caramelized pecans into pieces, move them to a food processor with the steel blade and pulse until they form a thick paste. Add the oil and keep processing until smooth (I used my Ninja on its Spread setting).
Keep it in the fridge until serving.
In a large bowl, whisk the eggs and yolks together and set aside. In a separate bowl, whisk the cream cheese with the sugar until smooth and even. Add the vanilla and whisk again. Add half of the egg mixture and whisk until absorbed, then add the rest and whisk into a smooth batter.
Add the heavy cream and whisk until fully combined. Add the cornstarch and keep whisking until even. Pour the batter through a fine-mesh sieve for an extra-smooth texture. Line the whole pan with parchment paper, sides included, and pour in the batter.
Bake in an oven preheated to 425°F (220°C) for about 25 minutes (keep an eye on it so it doesn't burn).
After baking, let the cheesecake chill in the fridge overnight so it sets completely. Before serving, slice it and spread a generous layer of pecan butter over each piece.

Basque Cheesecake