Basque Style Cheesecake

  • Prep 10 mins
  • Preheat 10 mins
  • Total 1h 20 mins
  • Medium
  • Serves 10


  • Contains Milk/Dairy
  • Contains Wheat
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 32 ounces cream cheese, at room temperature
  • 1 cup packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 2 cups heavy cream
  • 1/3 cup cake flour
  • 1/2 teaspoon baking powder

Toppings (optional)

  • Fresh fruit
  • Chocolate sauce
  • Whipped cream


  • Stand Mixer
  • 8-inch Cake Pan
  • Parchment Paper
  • Step 1

    Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top. Cover the bottom and sides of a Ninja Multipurpose pan or an 8-inch round cake pan with parchment paper. Be sure the parchment paper extends past the edges of the pan; this will help remove the cheesecake from the pan 

  • Step 2

    Turn dial to select BAKE, set temperature to 400°F, and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).

  • Step 3

    In a stand mixer fitted with the paddle attachment, mix cream cheese, brown sugar, and salt on high until sugar is dissolved and mixture is light and fluffy, about 10 minutes. If necessary, scrape the sides down throughout mixing.

  • Step 4

    Switch the paddle attachment for the whisk attachment and reduce speed to medium. Add eggs one by one, scraping down the sides after each egg is added. Slowly pour in heavy cream and whisk on high for 30 seconds until fully combined. Remove the bowl from the mixer and sift in the flour and baking powder, then gently combine with a rubber spatula. Transfer the mixture into the prepared cake pan.

  • Step 5

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the cake pan on the stone. Close door and bake until the cheesecake looks burnt but jiggly in the center, about 50 to 60 minutes.

  • Step 6

    When cooking is complete, open door and remove pan from oven. Let cheesecake cool completely, then refrigerate for at least 1 hour. Using the excess parchment paper, lift the cake out of the pan. Serve as is or garnish with desired toppings.