Basque Cheesecake
Probably the easiest of cheesecakes with it's golden brown exterior and creamy interior baked in a very hot oven which makes Burnt Basque Cheesecake from San Sebastian memorable for a reason!
Servings 12
Calories 578kcal
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 springform cake tin with two layers of greaseproof paper ensuring the paper comes outside the tin at least 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.
- Springform tin: A spring form 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
Calories: 578kcal