How to Make Basque Cheesecake at Home

 

How to Make Basque Cheesecake at Home

BY MEGHAN SPLAWN, THEKITCHN.COM

 

 

 

Not only is Basque cheesecake (or “burnt Basque cheesecake”) incredibly delicious, but it’s also simple to make at home. 

The Taste

Basque cheesecake bakes at a higher temperature than traditional cheesecake (400 degrees F versus 350 degrees F), giving it its deep golden hue and caramelized flavor. The burnt moniker comes only from the appearance—Basque cheesecake tastes rich and caramelly.

The other thing you’ll notice is that Basque cheesecake doesn’t have a crust. The airy batter and high heat cause the cheesecake to rise and fall in the oven a bit like a souffle, which gives the dessert a crust-like exterior and ultra-creamy interior. Depending on the bake time, the center can range from runny (think Camembert cheese) to fudge-like. A small amount of flour in the batter (just 1/4 cup for nearly three pounds of dairy) helps set the cheesecake and makes it sturdy enough to slice.

 

Depending on the bake time, the center can range from runny (think Camembert cheese) to fudge-like. (Pic0000/Shutterstock)

 

Basque cheesecake is also less sweet than most cheesecakes, which really lets the cheese flavor shine.

Do I Need a Special Pan?

Basque cheesecakes are most often baked in springform pans, but unlike New York-style cheesecakes, you don’t need a water bath. Because of this, you can use a cake pan instead. Just be sure to use one that’s at least 3 inches deep, because the cheesecake will rise (and fall) quite a bit as it bakes.

3 Tips for the Best Basque Cheesecake

Rivera’s recipe is widely available in books and online—Taste called it “a special recipe but not a secret one.” Having cooked through a handful of adaptations, I’ve found a few tips for Basque cheesecake perfection.

1. Bring the cream cheese to room temperature. Cubing the cream cheese and letting it sit at room temperature for at least an hour will make mixing the batter much easier and ensure a creamy cheesecake.

2. Add the eggs one at a time, mixing well after each addition. Adding the eggs one at a time and making sure each one is fully incorporated before adding the next brings a lot of air to the batter, which is what helps create that souffle-like texture.

3. Pull the cheesecake from the oven when it’s jiggly. For a smooth, creamy interior, you don’t want to overbake the cheesecake. Pull it out when it’s deeply browned on top but still jiggles when you tap on the pan. Some carryover cooking after the cheesecake is out of the oven will help it set.

To Serve

You can serve the cheesecake slightly warm or at room temperature. You can also refrigerate the dessert overnight, but just be sure to bring it back to room temperature before serving—you want it to be soft and creamy. Basque cheesecake isn’t served with any toppings or sauce, but it’s great with a small glass of sherry, which is a traditional drink pairing in Spain’s Basque region.

‘Burnt’ Basque Cheesecake

Serves 8 to 10

·        2 pounds full-fat cream cheese

·        Cooking spray

·        1 3/4 cups granulated sugar

·        1/4 teaspoon kosher salt

·        5 large eggs

·        2 cups heavy cream

·        1/4 cup all-purpose flour

Bring the cream cheese to room temperature: Cut into large cubes. Place in a large bowl if using an electric hand mixer or in the bowl of a stand mixer and let sit at room temperature at least 1 hour.

Heat the oven and prepare the pan: Arrange a rack in the middle of the oven and heat the oven to 400 degrees F. Coat a 9-inch springform pan or 9-inch (3-inch high) round cake pan with cooking spray. Line the pan with 2 overlapping sheets of parchment paper, and don’t worry if there are some wrinkles and creases in the paper.

Beat the cream cheese and sugar together: Add granulated sugar to the cream cheese and beat on medium speed until smooth, about 3 minutes. Add kosher salt and beat to combine.

Beat in the eggs and cream: With the mixer on low speed, beat in eggs one at a time, mixing until each one is incorporated before adding the next. Slowly pour in heavy cream and mix until smooth.

Sift in the flour and gently fold it in: Use a fine-mesh strainer to sift all-purpose flour onto the batter. Fold it in with a large spatula.

Pour the batter into the prepared pan. Bake until browned and almost burned-looking on top, with a jiggly center, 50 minutes to 1 hour. The cake will puff, crack, and fall as it bakes.

Remove the cheesecake from the oven and let cool completely on a wire rack, about 1 hour.

To serve, remove the cake from the pan, or remove the outer ring of the springform pan. Peel away the parchment paper and slice the cheesecake.

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