Basque Cheesecake

What is a Basque Cheesecake?

Basque cheesecake is an iconic baked cheesecake hailing from San Sebastián in Spain’s Basque Country (hence the name!). It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.

It’s a crustless cheesecake (I promise you won’t miss the biscuit crust!) with a signature “burnt” surface. To me, Basque Cheesecake tastes like créme caramel, with the caramel flavor of the golden surface and patchy sides, and vanilla cheesecake underneath.

The texture of Basque Cheesecake is unique, and much lighter than most cheesecakes. It sits between the extremely fluffy soufflé-like Japanese Cotton Cheesecake and my classic baked cheesecake, while the much denser New York Cheesecake is on the far end of the spectrum.

https://www.nationalgeographic.com/travel/article/what-is-basque-burnt-cheesecake-where-to-eat-san-sebastian

Notes

• Cream cheese – Philadelphia is my go-to, but we made this with a variety of brands (including the most economical) and it still worked great. Tub spreadable cream cheese also works, the inside is marginally more creamy. But DO NOT USE LOW FAT! It won’t set properly.
• Measuring the eggs – This recipe calls for 220g / 200 ml / ¾ cup + 1 tablespoon of whisked eggs which is 4 to 5 large eggs. Yes, you to measure the eggs for this recipe, because not all eggs are equal in size or measurement. And using the right amount matters for the best outcome with this recipe. Too little, and the cheesecake won’t set. Too much, and it gets denser. So measure the eggs! Crack, whisk, measure.
• Whipping cream – Make sure you use the cream that can be whipped. Not all creams are, some are made for just pouring or dolloping. Read the label to check. And – NO LOW FAT!   Take the cream out of the fridge 15 minutes before use so it incorporates better with the other ingredients.
• Flour – Stabilizes the filling so it stays aerated and fluffy once baked too much flour makes the filling drier.
• Vanilla – Use vanilla extract or bean paste or high-quality Mexican vanilla extract for better flavor.
• Sugar – Caster / superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.

Line The Baking Dish

1. Scrunch up baking / parchment paper in your hands. This makes it easier to press and stay in the pan as well as creating the signature rustic sides on the cheesecake.
2. Fit the paper into the cake pan. (I like to use a springform pan) There’s no need to grease the pan to make the paper stick, just fit it in – the batter will weigh it down. Press the paper into the corners of the pan and fold the sides down over the rim. Don’t be tempted to try to make the cheesecake sides smooth by lining the cake pan the traditional way with flat strips of paper! The crumpled paper keeps the sides of the cheesecake from overcooking as it’s not fully pressed against the pan walls.

Basque Cheesecake

A crustless cheesecake (I promise you won’t miss the biscuit crust!) with a signature “burnt” surface. To me, Basque Cheesecake tastes like créme caramel, with the caramel flavor of the golden surface and patchy sides, and vanilla cheesecake underneath.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 8 hours hrs

Course Baking, Dessert

Cuisine Basque

Servings 8 people

Ingredients

  

1x2x3x

• ▢ 750 g 1.5 lb. cream cheese blocks room temperature (I use Philadelphia, Note 1)
• ▢ 1 cup caster / superfine sugar regular white sugar ok too
• ▢ 1 ¼ cups whipping cream take out of the fridge 15 minutes prior (Note 2)
• ▢ ¼ cup flour plain/all-purpose
• ▢ 1 teaspoon vanilla bean extract or paste.
• ▢ ¾ cups + 1 tablespoon lightly whisked eggs at room temperature, ~4-5 large egg

Instructions

 

• ▢
  Prep - Preheat oven to 220C / 425F with the shelf in the middle. Press scrunched paper into a 20cm/8" springform pan.
• ▢
  Batter - Beat cream cheese for 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In a separate bowl, hand whisk ¼ cup cream with the flour (it becomes like a paste). Whisk in the remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).
• ▢
  Bake - Pour into pan, bang pan on the counter, and pop bubbles with a knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs. on counter then 8 hrs.+ in the fridge uncovered. Ready for serving!
• ▢
  Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off the base onto a cutting board or plate. Fold down the sides. Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is or add fresh berries, chocolate sauce, etc.

Keyword At Home with Rebecka Recipes, Dessert

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DON'T OVER BAKE

I ALWAYS overbake this cheesecake. I can't seem to help myself. A good habit when baking is a clean toothpick bake BUT that is not that cake! The cake has to jiggle in the middle to achieve the traditional creamy basque cheesecake middle, so try your best not to overbake it like I do!

Despite my inability to take the cheesecake out of the oven when it still jiggles, it turns out delicious with the texture of a regular cheesecake however it's way better when the middle is creamy almost like pudding.

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