The iconic Basque Cheesecake has landed!
With a mousse-like creamy vanilla texture and gorgeous golden burnt surface, the flavours remind me of creme caramel.
Youll be amazed how easy this recipe is (she says, 25 versions later ).
The spoon-smear is an attempt at proof of creaminess!
Sure, peopleoohandaahover the appearance.
That golden surface, after all, screamslook at me!
And youll get street cred for making something thats on-trend.
Though, Im a few years late.
Everybody knows Im not cool enough to keep up with food trends.
But its the eating part that really blows everyone away.
The spoon-smear is an attempt at proof of creaminess!
Beautifully light and airy inside, almost likemousse.
Just sweet enough, tastes luxurious yet not at all rich.
And of course, theres the burnt surface, with the distinct caramel flavour.
The signature nubbly sides of Basque Cheesecake.
Combined with the vanilla cheesecake underneath, the flavour reminds me of creme caramel.Its to-die for!
What is a Basque Cheesecake?
Its a crustless cheesecake (I promise you wont miss the biscuit crust!)
with a signature burnt surface.
The texture of Basque Cheesecake is unique, much lighter than most cheesecakes.
Shop-boughtBasque Cheesecakes are pricey (think, $60+) and all too often fall short of expectations.
So if you want a really great one, make a homemade one!This one, of course!
Ingredients
Theres very few ingredients in Basque Cheesecake.
Making a great one comes down to technique!
But DO NOT USE LOW FAT!
And using the right amount really matters for the best outcome with this recipe.
Too little, and the cheesecake wont set.
Too much, and it gets denser.
I rarely ask this in cakes only when it matters.
So yo measure the eggs!
Crack, whisk, measure.
Whipping cream confirm you use 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!
The recipe calls for you to take it out of the fridge 15 minutes prior to use.
Flour This stabilises the filling so it stays aerated and fluffy once baked.
We use the minimum amount possible too much flour makes the filling drier.
Vanilla Use vanilla extract or bean paste.
Imitation vanilla flavour is not as good because its….well, its imitation.
Sugar Caster / superfine sugar is best here as the grains are finer so it dissolves more easily.
However, regular sugar can be used too.
The surface is naturally shiny. I wish all cakes came out this shiny!!
But the inside is not as light and airy, as Basque Cheesecake should be!
Lining the pan
Scrunch up baking / parchment paper in your hands.
Fit the paper into the cake pan.
Close up look at how fluffy the inside is. Serve with nothing!
Press the paper into the corners of the pan and fold the sides down over the rim.
Flat paper = thicker band of drier cheesecake.Tried and tested!
Basque cheesecake batter
No tricky steps here!
Photo by Rob Palmer
Use a handheld electric beater or stand mixer with the paddle attachment.
Beat the cream cheeseuntil smooth.
Then beat in the sugar, just until incorporated.
Jennifer Pogmore– Pastry Chef
It will become paste-like.
Dont add too much cream at the beginning otherwise its impossible to whisk in the flour without lumps!
Then whiskin the remaining cream and vanilla.
Prevent screen from sleeping
Just whisk until mixed in.
Were not making whipped cream here!
Pour the creammixture into the cream cheese while beating on low speed.
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Pourslowly whisked eggsinto the mixture while beating on low speed.
Stop beating as soon as the eggs are incorporated to minimise bubbles in the batter.
This leads to unsightly blemishes on the cake surface!
(Just visual, so not the end of the world).
Batter thickness This is the thickness of the batter.
Pourable but thick and silky!
Baking and cooling
Bake until the surface is deeply caramelised but not burnt.
Then pop the bubbles with a small sharp knife.
Repeat 2 or 3 times.This is for visuals only, its not a big deal!
Keep a close eye on it for the last 15 minutes.
Theres a fine line between deeply caramelised and burnt.
Dont fall on the wrong side of the line!
With most ovens, it takes 45 minutes.
Thisis the colour were aiming for.
Very deep golden brownbut not actually burnton the edges.
And a little paler in the middle.The centreshould be jiggly like soft jelly!
If its not wobbly, its overcooked = dry cheesecake = The jiggly centre will firm up once refrigerated.
Rise & fall As it bakes, the cheesecake rises dramatically like a souffle.
It even rises above the rim of a 6cm / 2.5 cake pan!
But dont get too excited because as it cools, it collapses….
Collapsed And here it is once cool.
The crater is totally normal.
Cool Let the cheesecake cool on the counter for a couple of hours.
Then refrigerateuncoveredfor at least 8 hours, preferably overnight.
Once the cheesecake has been refrigerated, its time to EAT!!
But you could absolutely do a neater presentation and transfer to a cake platter without the paper.
Once refrigerated overnight, so its easy to handle.
It cuts into neat slices, so serve it like cake.
For neat slices, wipe the knife clean between each cut.
I personally prefer the sponge-like look so I just wipe the knife clean.
It doesnt need it.
Enjoy every bite plain, and if you dont sigh with satisfaction, you must be made of stone.
Because it was a difficult one!!
Located in France, we work online together, experimenting and developing recipes.
I feel very fortunate that our paths crossed!
The recipe was then picked up byJBand I who then took it through its paces here in Sydney.
Collectively, we made at least 25 versions of Basque Cheesecake, testing various iterations.
Why am I so extreme with the testing?
Because this is such an iconic, traditional Spanish recipe, we want to do it well.
Character but with a killer stove and oven and a big sink.
Not a bad view while doing the dishes.
