Patrick Oconnell
The Basque Cheesecake is a crustless cheesecake with a signature burnt surface and a creamy, custard-like centre. It is a baked cheesecake that hails from San Sebastián in Spain's Basque Country. The cheesecake is cooked at a high temperature to rapidly caramelize the top surface, giving it a unique, golden brown exterior and a light, fluffy texture. The key ingredient in this cheesecake is cream cheese, with Philadelphia being a popular choice. Other ingredients include sugar, eggs, cream, flour, and vanilla extract, which can be adjusted to suit one's taste preferences. The simplicity of the recipe and the minimal number of ingredients make it a forgiving dessert that is difficult to mess up.
| Characteristics | Values |
|---|---|
| Cheese | Cream cheese (full-fat), Philadelphia, Kiri, San Millan, Mascarpone, or goat's curd |
| Other ingredients | Eggs, sugar, cream, flour, vanilla extract, salt |
| Texture | Light, airy, creamy, fluffy, mousse-like, smooth, custard-like |
| Taste | Sweet, caramel, vanilla |
| Surface | Golden, "burnt", cracked, caramelized |
| Sides | Nubbly, rustic |
| Serving temperature | Room temperature, warm, or chilled |
| Pairings | Pedro Ximenez sherry wine, fresh berries, quince jam, liquorice sauce |
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What You'll Learn
Cream cheese is key
Cream cheese is the key ingredient in a Basque cheesecake. The rich, tangy cream cheese provides the base for this decadent dessert. For the best results, use full-fat cream cheese. While you can use a European-style cream cheese like Kiri, an American-style cream cheese like Philadelphia will also work. In fact, Philadelphia is a popular choice for this cheesecake, and you will need about two pounds of it.
While some recipes suggest using a combination of cream cheese and mascarpone, others recommend against using low-fat or non-fat versions. This is because low-fat cream cheese does not set properly. If you are using a tub of spreadable cream cheese, the inside of the cheesecake will be marginally more creamy.
Cream cheese is blended with other ingredients such as cream, sugar, eggs, flour, and vanilla extract to create the iconic Basque cheesecake. The cream loosens up the cream cheese while adding fat, and the eggs help create the silky, custardy texture that the cheesecake is known for. The sugar aids in caramelizing the top, providing the iconic burnt finish.
The Basque cheesecake is a crustless cheesecake with a signature burnt surface. It is cooked at a high temperature, which rapidly caramelizes the top surface and forms its own crust. The result is a gorgeously bronzed surface with a rich custardy center. This cheesecake is a simple yet decadent dessert that has become a favorite around the world.
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Don't use low-fat versions
When making a Basque cheesecake, it is important to use full-fat cream cheese. While you can use a variety of brands, and it is possible to substitute mascarpone or another type of cream cheese, it is important not to use low-fat versions. This is because the cheesecake will not set properly if you use low-fat cream cheese. The cream cheese is the backbone of this decadent dessert, providing a rich, tangy base. For the best results, use a European-style cream cheese like Kiri, or an American-style cream cheese like Philadelphia.
The reason why low-fat versions of cream cheese do not work for this recipe is that the fat content is essential to achieving the correct texture and structure. The fat in the cream cheese adds richness and helps to bind the ingredients together. It also contributes to the distinctive, silky-smooth flan-like texture of the cheesecake. Using low-fat cream cheese will result in a cheesecake that is less stable and may be more prone to cracking or collapsing.
In addition to the type of cheese, there are a few other key considerations when making a Basque cheesecake. Firstly, it is important to use a high-quality cream cheese with a high fat content. Secondly, the cream cheese should be at room temperature before mixing it with the other ingredients. This will ensure that it blends smoothly and creates a creamy texture. Finally, be sure to use enough cream cheese. The recipe typically calls for around 700g of cream cheese, which is equivalent to about four packages of Philadelphia cream cheese.
While it is important to use full-fat cream cheese for the best results, you can experiment with different brands and types of cream cheese to find the one that you prefer. However, just be sure to avoid the low-fat options, as they will not provide the desired texture and structure for a Basque cheesecake.
By following these tips and using full-fat cream cheese, you can be sure that your Basque cheesecake will turn out creamy, rich, and delicious.
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Sugar aids the iconic burnt finish
The Basque Cheesecake is a crustless cheesecake with a signature "burnt" surface. It is a Spanish dessert that originates from the coastal town of San Sebastian in Spain's Basque Country. The burnt top and custardy centre of this cheesecake are created by baking at a high temperature. The sugar in the cheesecake aids this iconic burnt finish.
The Basque Cheesecake is made with cream cheese, cream, sugar, eggs, cake flour, and vanilla extract. The sugar is blended with the other ingredients until the mixture is smooth and free of lumps. This ensures that the grains of sugar dissolve completely. The high temperature at which the cheesecake is baked causes the sugar to caramelize, resulting in the distinctive burnt surface.
The amount of sugar used in the recipe can be adjusted to achieve the desired level of sweetness. Some recipes suggest using 2 cups of sugar (400 grams), while others recommend reducing the amount to 1.5 to 1.75 cups (300-350 grams) for a slightly less sweet cheesecake. Additionally, alternative sweeteners such as powdered Monk Fruit sweetener can be used as a 1:1 replacement for sugar, providing a suitable option for diabetic individuals without compromising the golden top.
The baking temperature and duration are crucial factors in achieving the perfect burnt finish. The cheesecake is typically baked at a higher temperature than classic baked cheesecakes, such as at 240°C/220°C fan/gas 9 or 410°F (210°C). It is important to note that ovens may vary, so adjustments may be necessary to attain the desired bronzed surface. The baking time is relatively short, allowing for the formation of a dark crust on top while retaining a creamy centre.
The sugar in the Basque Cheesecake recipe is essential to achieving the iconic burnt finish. By blending it with the other ingredients and baking the cheesecake at a high temperature, the sugar caramelizes, creating the distinctive golden "burnt" surface that has made this dessert so popular.
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Eggs create a silky texture
The Basque Cheesecake is a crustless cheesecake with a signature "burnt" surface and a creamy, custard-like centre. It is a simple dessert to make, with just a handful of ingredients. The key to achieving the perfect Basque Cheesecake is in the technique and the quality of the ingredients.
The silky texture of the Basque Cheesecake is largely due to the eggs. Eggs are essential in binding the ingredients together and creating the cheesecake's structure. The eggs also contribute to the silky, custardy texture that the dessert is known for. The number of eggs used in the recipe can vary, but typically, it calls for between four and five large eggs, which equates to about 220g or 200ml.
The quality of the eggs is also important, as it can affect the final texture of the cheesecake. Fresh, high-quality eggs will result in a smoother and more silky cheesecake. When measuring the eggs, it is crucial to be accurate, as too much egg can make the cheesecake dense and heavy.
In addition to eggs, cream cheese is another key ingredient in the Basque Cheesecake. Full-fat cream cheese is recommended, as it provides the necessary richness and tanginess to the dessert. While Philadelphia cream cheese is a popular choice, other brands or types of cream cheese, such as mascarpone or European-style cream cheese, can also be used.
The combination of eggs and cream cheese, along with other ingredients like cream, sugar, and flour, creates the distinctive silky texture of the Basque Cheesecake. The high temperature at which the cheesecake is baked also contributes to the texture, as it caramelizes the top while leaving the centre partially cooked, resulting in a creamy and flan-like consistency.
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Flour lends structure
Basque cheesecakes are crustless cheesecakes with a signature burnt surface. They are light, fluffy, and airy, with a mousse-like creamy vanilla texture. The surface is golden and caramelized, achieved by baking at a higher temperature than classic baked cheesecakes. The cake is best served plain, but it can be paired with a sweet glass of Pedro Jimenez sherry or fresh berries.
The basic ingredients of a Basque cheesecake are cream cheese, sugar, eggs, and cream. The cream cheese should be at room temperature before use, and full-fat cream cheese is recommended for the cake to set properly. The ingredients are combined in a large bowl until smooth and creamy, and then poured into a cake pan lined with parchment paper. The cake is then baked at a high temperature, resulting in a cracked and caramelized surface.
Basque cheesecakes are known for their simplicity and ease of preparation. The batter can be made in a food processor or mixer, and the cake can be baked in less than 30 minutes. It is a popular dessert that has become a worldwide phenomenon, with many variations and simplified recipes available.
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Frequently asked questions
The best cheese to use for a Basque cheesecake is full-fat cream cheese. Philadelphia is a popular brand used for this recipe.
Yes, you can use other brands of cream cheese, such as mascarpone or Kiri.
No, it is recommended to avoid using low-fat cream cheese as it will not set properly.
Yes, you can experiment with different types of cheese. Michelin-starred restaurants have been known to flavour their Basque cheesecakes with blue cheese.
