Pink Peppercorn Basque Cheesecake

Pink Peppercorn Basque Cheesecake


  • 4 ½ 8 ounce packages cream cheese, softened, (2 1/2 lbs)
  • 1 2/3 cups granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon pink peppercorns finely ground
  • 6 large eggs
  • 1 large egg yolk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract


  • Preheat oven to 450° Fahrenheit.
  • Spray a 10 inch diameter springform pan with nonstick cooking spray. Line pan with 2-3 large pieces of parchment paper so they overlap over the bottom, spraying cooking spray in between each layer so that the parchment paper adheres to the bottom and sides of the pan and comes up over the sides of the pan all around by about 2 inches.
  • In a medium mixing bowl whisk the sugar, cornstarch and ground peppercorns together until well blended.
  • In the bowl of an electric mixer using the paddle attachment, blend the cream cheese and sugar mixture on medium speed until light and well blended. Stop the machine periodically to scrape down the sides of the bowl with a rubber spatula.
  • On low speed, slowly add the eggs blending well after each addition.
  • Slowly add the cream and vanilla and blend on medium speed until the batter is smooth.
  • Pour the batter into the prepared pan and bake for approximately 30 minutes or until the cheesecake is very dark on top and still jiggles.
  • Allow the cheesecake to cool completely before chilling for several hours in the pan.
  • Remove sides of pan and gently peel the parchment paper off the cheesecake before serving.


Makes 1 10 inch cheesecake