Basque Cheesecake
Rated 1.8 stars by 6 users
Category
Dessert/Cake
Cuisine
American
Servings
6-8
Prep Time
15 minutes
Cook Time
20 minutes
Calories
400
Welcome to our kitchen, where today we're diving into the delicious world of Basque Cheesecake!
Known for its burnt exterior and irresistibly creamy interior, this cheesecake doesn't just taste divine, it's also surprisingly simple to make.
Join us as we guide you through each step of creating the perfect Basque Cheesecake, from mixing the smooth, rich batter to achieving that signature caramelized top.
In this recipe, you'll learn:
- The secrets to achieving the perfect creamy texture with minimal ingredients.
- Detailed steps to ensure your cheesecake cooks evenly without the fuss of a water bath.
- Tips on how to get that perfect burnt top that Basque Cheesecake is famous for.
- Serving suggestions to make your cheesecake a showstopper at any gathering.
Ingredients
- Cream Cheese: 250g, softened at room temperature
- Heavy Cream: 150g, at room temperature
- Eggs: 2 whole, at room temperature
- Egg Yolk: 1, at room temperature
- Sugar: 65g
- Cornstarch: 12g
- Vanilla Extract: 1 tbsp
- Lemon Juice: 1 tbsp
- 6-inch Round Cake Pan: Suitable size for the amount of batter.
- Parchment Paper: For lining the cake pan to prevent sticking and allow easy removal of the cheesecake.
- Electric Hand Mixer: For mixing the batter to ensure it's smooth and well-combined.
- Mixing Bowls: For preparing the batter.
- Sifter: To sift the cornstarch and remove any lumps for a smoother batter.
- Spatula: To help mix and scrape the batter into the cake pan.
- Oven: For baking the cheesecake.
- Refrigerator: To cool and set the cheesecake before serving.
Kitchen Tools
Directions
Preparing the Batter
Cream Cheese Mixture: In a large mixing bowl, combine softened cream cheese, sugar, and cornstarch. Using an electric hand mixer, beat the mixture until smooth and well combined.
Adding Eggs: Incorporate 2 whole eggs and 1 egg yolk to the cream cheese mixture one at a time, ensuring each is fully incorporated before adding the next.
Final Ingredients: Mix in the heavy cream, lemon juice, and vanilla extract. Beat the mixture until it achieves a smooth, homogenous texture. Use a sifter to sift the batter once to ensure there are no lumps.
Baking the Cheesecake
Prepare Pan: Line a 6-inch round cake pan with parchment paper, ensuring the paper comes up the sides to prevent the batter from sticking.
Preheat Oven: Set the oven to 428°F (220°C), allowing it to reach the correct temperature for baking.
Fill Pan and Bake: Pour the cheesecake batter into the prepared pan, tapping it gently to remove any air bubbles. Place in the preheated oven and bake for 20 minutes, or until the top is browned and the cheesecake is still slightly jiggly in the center.
Cool and Set: Remove the cheesecake from the oven and let it cool at room temperature. Once cool, transfer the cheesecake to the refrigerator and let it set for at least 2 hours.
Serving
Serve: Once the cheesecake has set, remove it from the pan using the edges of the parchment paper as handles. Slice into portions and serve chilled.
Recipe Video
Recipe Note
Notes and Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature to facilitate smoother mixing and a more even bake.
- Don't Overmix: After adding eggs, mix just until combined to avoid incorporating too much air into the batter, which can cause the cheesecake to rise too much and then fall or crack.
- Checking Doneness: The cheesecake should still be slightly wobbly in the center when you take it out of the oven; it will continue to cook slightly from residual heat and set fully in the fridge.
This Basque Cheesecake recipe is perfect for anyone looking to impress with a decadent, creamy dessert that's both simple and delicious.
Enjoy your homemade cheesecake as a luxurious treat after a meal or as a special dessert for gatherings.
