Cheesecake anyone?! Bask in the glory of the simple and rustic masterpiece that is the Basque Cheesecake. This cheesecake hails from the Basque region of Spain and was created (and made famous) by the legendary La Viña restaurant in San Sebastián. Its signature caramelized or “burnt” top, custard and flan-like consistency and jiggly nature put this cheesecake in a league of its own!
Basque Cheesecake is typically made using 5 simple ingredients, specifically cream cheese, eggs, cream, sugar and flour. But, my adaptation replaces the flour (or binding agent) with cornstarch, making this cheesecake gluten-free. Vanilla and orange zest are infused in the filling, imparting a hint of sweetness and floral notes to this culinary creation. Unlike a traditional cheesecake, you won’t see a graham cracker crust in this recipe. This cheesecake bakes at a higher temperature, which results in the formation of its own crust and a caramelized top, reminiscent of a creme brûlée.
My Basque Cheesecake couldn’t be easier to make, uses a handful of simple ingredients and requires a mere 15 minutes of prep time. What could be better?! It’s creamy, light and airy and embodies everything you want from a decadent dessert! This simple showstopper is sure to wow the crowd! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting dessert ideas, try my Flourless Chocolate Cake, Magical Plum Cake, Lemon Zucchini Cake and Strawberry Rhubarb Cake recipes!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Serves: 12
Ingredients:
3 250g packages of cream cheese, at room temperature
1 cup granulated sugar
Zest of 1 small orange (approx. 1/2 tsp)
4 large eggs, at room temperature
3 Tbsp cornstarch
1 1/4 cups heavy cream
2 tsp vanilla extract
1 tsp unsalted butter, for greasing the pan
Instructions:
Preheat the oven to 400F. Grease a 9” springform pan with butter and line it with two sheets of parchment paper.
To a large mixing bowl, add the cream cheese, sugar and orange zest and, using a handheld mixer, mix over medium speed for 4 minutes or until the mixture is well combined and smooth.
With the mixer set on low, add the eggs, one at a time, ensuring that each egg is fully incorporated before the next addition.
Sift in the cornstarch and pour in the cream and vanilla. Mix on low for 1 minute or until combined.
Pour the cheesecake filling into the springform pan and tap it on the counter a few times to release any air bubbles.
Bake for 55 minutes or until the top of the cheesecake is rich brown in colour. You know your cheesecake is done when it has a signature “burnt” look and wobbles when the springform pan is jiggled.
Let the cheesecake cool at room temperature for at least 1 hour. Transfer the cheesecake into the refrigerator and chill for at least 6 hours or overnight.
Prior to serving, take the cheesecake out of the refrigerator and let is stand at room temperature for at least 30 - 45 minutes. Release the springform pan and carefully peel off the parchment paper. Cut into desired slices and serve and enjoy!
Notes:
Greasing the Baking Pan: Greasing the baking pan with butter will help the parchment paper adhere to the baking pan. The parchment paper will keep its shape as the cheesecake filling is poured into the springform pan.
Parchment Paper: Unlike most cheesecakes, which have a crust and are baked in a greased springform pan, this Basque Cheesecake is crustless and requires a parchment paper lining. Parchment paper keeps the cheesecake contained during baking and facilitates for easier removal once baked. You want to cut the parchment paper sheets approximately 4 inches larger than the size of the springform pan, as this cheesecake rises (like a soufflé) when baked.
Using a Stand Mixer: I love using a hand mixer for this recipe as it gives me more control. But, you can certainly use your trusty stand mixer. It will get the job done and get it done quickly. Just be mindful, given its power, the mixing time may need to be reduced.
A Few Taps Will Do: Air bubbles can cause your cheesecake to crack while baking. So, to limit cracking, pour the cheesecake filling into the springform pan and tap it on the counter a few times. This motion will release air bubbles that may have formed during the mixing process.