Basque cheesecake is a delicious and unique dessert that has become immensely popular worldwide in recent years. This creamy and rich cake has a unique flavour and texture that sets it apart from other cakes.
Brief History and Origin
The burnt Basque Cheesecake originates from the Spanish coastal town of San Sebastian, with many crediting the cafe La Vinia as the original creator. Basque cheesecake typically consists of a combination of cream, sugar and eggs. This classic Spanish dessert differs from other baked cheesecakes as it doesn’t have a crust.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Matcha Basque Cheesecake: It is fluffy and light with a prominent matcha flavour and green colour.
- Lemon Basque Cheesecake: The caramelised top and a strong lemony and citrusy flavour is just what you need.
- Chocolate Basque Cheesecake: lightness of the cheesecake with rich chocolaty flavour is a perfect combination.
- Strawberry Basque Cheesecake: simple Basque cheesecake with a thin layer of strawberry jam makes it more flavoursome.
- Liquorice Sauce Basque Cheesecake: Traditional Basque cheesecake drenched in a liquorice sauce is finger-licking good.
Basque Cheesecake
Equipment
- 1 6" baking pan
- 1 Whisk
- 1 Mixing Bowl
Ingredients
- 400 g cream cheese
- 100 g sugar
- 3 eggs
- 300 ml double cream (heavy cream)
- 1/2 tsp vanilla extract
- 20 g flour
Instructions
- Preheat your oven to 220°C
- In a mixing bowl, blend cream cheese and sugar until smooth. Add eggs one by one, then mix in vanilla extract and double cream.
- Sift in flour and gently mix until fully combined.
- Line your 6" baking tin with crumpled parchment paper for easy fitting. Pour in the batter, tapping the tin to release air bubbles.
- Bake at 220-240°C for 30 minutes on the lower rack. Adjust if necessary to prevent over-browning.
- Let the cheesecake cool in the tin for at least 2 hours to prevent collapse. Refrigerate overnight for a firmer texture.
