With its signature burnt caramelized top and velvety smooth texture, this Basque Cheesecake is a true showstopper. This creamy take on the classic cheesecake originates from San Sebastián, the Basque region of Spain, known for its rich culinary heritage.
Table of Contents
Ingredients and substitutions for Basque Cheesecake
- Cream cheese: Room temperature full-fat cream cheese is the key ingredient. However, you could substitute or use mascarpone which has a high fat content alongside cream cheese, which would result in an equally creamy cheesecake.
- Sugar: Superfine or caster sugar is best here because it dissolves into the cream cheese best during whipping. You could half and half the sugar with raw sugar or light brown sugar and caster sugar, as I do not recommend substituting a completely different type of sugar in this cheesecake.
- Salt: Sea or kosher salt is used because it balances out the sweet, whilst additionally adding a depth of flavor.
- Eggs: As well as adding structure to the pudding, the eggs will bind everything together so are essential.
- Cream: Heavy cream is used here to help thicken and smooth out the chessecake batter, additionally it helps to give our cake it’s smooth texture. This weighs 480 grams or 16.93 ounces.
- Flour: Though only a little flour is needed it, however, this helps to set your cheesecake, and you could substitute with cornstarch to make this gluten free.
See recipe card for quantities.
How to make Basque Cheesecake:
Step 1: Prep your cake tin: Line with three sheets of parchment paper ensuring the paper comes outside the tin at least 2 inches.
Step 2: Whip: Toss cream cheese and sugar into a bowl and beat until smooth, adding the salt once combined.
Step 3: Add and repeat: 1 egg and beat on medium until combined, repeat with each egg until smooth.
Step 4: Pour and sift: Pour in the heavy cream and whip, sieving over the flour and folding to combine.
Step 5: Cake tin: Pour the batter into your cake tin and smooth out on top.
Step 6: Baking time: Bake until truly golden, approximately 50 minutes.
Step 7: Allow to cool: Remove and let the cake cool to room temperature before placing in the fridge for at least 3 hours.
Step 8: Serve up: Slice, serve and enjoy!
FAQ’s for the best Basque Cheesecake
The main difference between a Burnt Basque Cheesecake and a regular cheesecake is that it is baked at a very high temperature. It's deeply caramelized burnt top of the cheesecake is also unlike a New York style regular cheesecake that is lightly golden on top and has a crushed biscuit or graham cracker base. Additionally, the Basque Cheesecake requires no water bath and is baked in layers of parchment paper.
Absolutely! You can add your own twist by incorporating flavors like citrus zest, chocolate, or even a hint of espresso. Simply ensure you don't add too much liquid as this will likely stop the cake 'setting' or baking to the perfect texture.
More cheesecakes you’ll love
Basque Cheesecake
Ingredients
- 1 kilo / 2.25 pounds cream cheese room temperature
- 350 grams / 1 ¾ cups superfine/caster sugar
- ¼ teaspoon sea salt
- 275 grams / 5 large eggs room temperature
- 454 grams / 2 cups heavy cream
- 30 grams / 3 ¼ tablespoons plain flour
Instructions
- Preheat the oven to 200C/400F and line a 25cm or 10 inch round springform cake tin with two layers of greaseproof paper ensuring the paper comes outside the tin at least 4 cm or 2 inches.
- Place the cream cheese and sugar into a bowl and beat on low until well combined and smooth, approximately 3 minutes.
- Add the salt and beat until just combined.
- Add 1 egg and beat on medium speed until combined, approximately 30 seconds.
- Repeat with each egg and combining and mixing until the batter is smooth.
- Pour in the heavy cream and beat on medium until smooth and combined, approximately 3 minutes.
- Sift in the flour and fold through until smooth and fully incorporated and no dry portions are on the sides of the bowl.
- Pour the batter into your prepared cake tin and smooth out on top, jiggling to get into every nook of your cake tin.
- Place in the oven and bake until truly golden brown and still quite jiggly, approximately 50 minutes.
- Remove and allow to cool to room temperature.
- Refrigerate the cake for at least 3 hours.
- Slice and serve.
- Enjoy!
Video
Notes
- Cream cheese: Room temperature full fat cream cheese is the key ingredient. However, you could substitute or use mascarpone which has a high fat content alongside cream cheese, which would result in an equally creamy cheesecake.
- Sugar: Superfine or caster sugar is best here because it dissolves into the cream cheese best during whipping. You could half and half the sugar with raw sugar or light brown sugar and caster sugar, as I do not recommend substituting a completely different type of sugar in this cheesecake.
- Cream: Heavy cream is used here to help thicken and smooth out the cheesecake batter, additionally it helps to give our cake it’s smooth texture. This weighs 480 grams or 16.93 ounces.
- Hand or stand mixer: To whip the cake to create a smooth batter, though this can be done by hand.
- Cake tin: A round springform cake pan helps you get the cooled cake out easily before peeling those layers of greaseproof paper. This cake is best baked in a 25cm or 10 inch tin as this is a large cheesecake.
- Sieve: Sifting the flour helps ensure it is easier to fold into the cheesecake batter because the lumps are removed thanks to sieving.
- Add other flavors: You can add your own twist by incorporating flavors like vanilla extract, lemon zest, chocolate, or even a hint of espresso.
- Tip for the best results: Ensuring you use room temperature ingredients is the key to helping the cheesecake batter come together smoothly and allows more air successfully into the mixture.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Leave a Reply