Forget complicated ingredient lists and hours of preparation. This classic Basque cheesecake proves that sometimes, less is truly more. With just five pantry staples, you can create a dessert that’s guaranteed to wow your taste buds and impress your guests.
No fancy equipment, no obscure ingredients – just pure, creamy cheesecake magic waiting to be unleashed. Are you ready to simplify your way to dessert glory?
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Forget creamy New York-style or fluffy Japanese cotton cheesecakes! You can try my Raspberry Cheesecake or my Hungarian Traditional Baked Cheesecake to taste other international cuisines. This classic Basque burnt cheesecake recipe is a delightful departure, more akin to the straightforward elegance of my Russian cheesecake. With just a handful of ingredients and minimal fuss, it delivers a burst of flavour and a melt-in-your-mouth texture that’s guaranteed to impress. Dive into this culinary adventure and discover your new favourite cheesecake!
Reasons We Love and Make Basque Cheesecake:
Flavours & Texture:
- Irresistible Contrast: The signature caramelized, “burnt” top with a soft, creamy middle creates a delightful textural and flavour contrast that’s simply addictive.
- Richness & Depth: Made with high-quality ingredients like cream cheese, the Basque cheesecake delivers a luxurious richness and depth of flavour that surpasses many other cheesecakes.
- Subtle Sweetness: Unlike many cheesecakes, the Basque version leans towards a more subtle sweetness, allowing the natural flavours to shine through.
Simplicity & Ease:
- Minimalist Approach: The Basque cheesecake recipe requires just a handful of readily available ingredients, making it a perfect dessert for those who don’t want to fuss with complex ingredient lists.
- Effortless Elegance: Despite its simplicity, the finished cheesecake looks stunningly elegant with its rustic charm and caramelized top, making it perfect for any occasion.
- Minimal Technique: The baking process is straightforward and requires minimal active time, making it a great recipe for beginner bakers or those short on time.
Uniqueness & Originality:
- A Culinary Adventure: this classic Basque cheesecake offers a unique twist on the classic cheesecake experience, transporting you to the Basque region of Spain with its unique flavour and texture.
- Impress Your Guests: This dessert is sure to wow your guests with its impressive looks and delicious taste, making you the star of the show.
- A Culinary Challenge: Mastering the perfect “burnt” top and achieving the ideal creamy center can be a fun and rewarding challenge for experienced bakers.
The Basque cheesecake may boast a minimalist approach, but don’t let the short ingredient list fool you. Each element plays a crucial role in crafting this culinary masterpiece:
- Cream Cheese: The heart and soul of the cheesecake, high-quality cream cheese is essential. Its richness and subtle tang provide the foundation for that irresistible creamy texture.
- Sugar: A touch of sweetness balances the tang of the cream cheese, but the Basque cheesecake avoids excessive sugariness. It’s all about letting the natural flavours shine through.
- Eggs: These bind the ingredients together, contributing to the creamy texture and adding a subtle richness. Use room-temperature eggs for optimal blending.
- Flour: A minimal amount of flour adds structure and prevents the cheesecake from becoming overly gooey. Just a sprinkle is all it takes!
- Heavy Cream: A splash of cream adds moisture and helps achieve that perfect balance between creaminess and structure.
- Vanilla Extract: A touch of vanilla adds a subtle depth of flavour that complements the other ingredients beautifully.
- Salt: A pinch of salt enhances the sweetness and elevates the overall flavor profile.
How to Make the Classic Basque Cheesecake
Mix All Ingredients
In a large bowl (stand mixer preferred), beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and continue beating until light and well combined. Crack the eggs one at a time, beating them in completely before adding the next.
Add the flour, salt, and vanilla extract, and mix until just incorporated.
For a touch of extra richness and moisture, whisk in the heavy cream. Avoid overmixing to maintain the cheesecake’s light and airy texture.
Bake the Cake
Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes at 190 C Fan (374 F), until the edges are golden brown and the middle jiggles slightly. Don’t be afraid of the “burnt” top, it’s the crown jewel of this cheesecake!
Let the Basque cheesecake cool completely in the pan at room temperature before transferring it to the refrigerator for at least 4 hours, or overnight for the best texture.
Serving the Basque Cheesecake
The beauty of Basque cheesecake lies in its simplicity and versatility. You can enjoy it plain or dress it up with various toppings, depending on your preferences and the occasion. Here are some ideas for serving your masterpiece:
- Plain Elegance: This is the classic option, and it’s perfect for showcasing the cheesecake’s natural flavours and creamy texture. Slice it into wedges, arrange them on a platter, and sprinkle with powdered sugar for a touch of elegance.
- A Touch of Sweetness: Drizzle honey, caramel sauce, or maple syrup over the slices for a touch of sweetness that complements the creamy cheesecake. You can also add a dollop of whipped cream or ice cream for extra decadence.
- Fruity Delights: Fresh berries like strawberries, blueberries, or raspberries are a refreshing and vibrant topping. You can also use sliced fruits like peaches, nectarines, or mangoes for a tropical twist.
Frequently Ask Questions
What is classic Basque cheesecake?
The classic Basque cheesecake is a unique and incredibly delicious dessert hailing from the Basque Country in Spain. This cheesecake doesn’t aim for perfection in the traditional sense. It celebrates its imperfections, featuring a crinkled, caramelized top with edges that may even appear slightly burnt. This is not a mistake, but the signature characteristic of the dessert.
What makes Basque cheesecake different?
Unlike the smooth, pristine surface of many cheesecakes, Basque cheesecake boasts a characteristic “burnt” top. This caramelization comes from high baking temperatures and lends a rustic charm to the dessert.
What is the difference between American and Basque cheesecake?
Here’s a breakdown of their key differences:
American: Smooth, golden-brown top, often with a crackle or two. Perfectly formed and visually appealing.
Basque: Crinkled, caramelized top that may even appear slightly burnt. Rustic and charmingly imperfect.
How to Store?
You can keep the cheesecake uncovered at room temperature for up to 1 day. The cool caramelized top and creamy middle will stay perfectly fine.
For longer storage, wrap the cheesecake tightly in plastic wrap or store it in an airtight container. This will protect it from drying out and absorbing fridge odours. It will stay fresh for up to 4-5 days in the refrigerator.
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Classic Basque Cheesecake
- 1 stand mixer
- 1 springform cake pan
- 1 spatula
- 800 g cream cheese
- 150 g sugar caster
- 5 pcs eggs free-range
- 300 ml double cream heavy cream
- 1 tsp vanilla essence
- 3 tbsp flour wheat
- ¼ tsp sea salt
- In a large bowl (stand mixer preferred), beat the softened cream cheese until smooth and fluffy.
- Gradually add the sugar and continue beating until light and well combined.
- Crack the eggs one at a time, beating them in completely before adding the next.
- Add the flour, salt, and vanilla extract, and mix until just incorporated.
- Add and whisk in the double cream.
- Transfer the batter to the prepared spring form pan, smoothing the top with a spatula.
- Bake for 40-45 minutes at 190 C Fan (374 F), until the top are dark brown.
- Let it cool completely in the pan at room temperature before transferring it to the refrigerator for at least 4 hours.
- Slice it into wedges, arrange them on a platter, and sprinkle with powdered sugar for a touch of elegance.