Basque Cheesecake is a creamy dessert from the Basque region of Spain. It’s baked at a high temperature to create a deeply caramelized top with a soft, custard-like center. Unlike traditional cheesecakes, it has a rustic look and a rich flavor that balances sweetness with a subtle hint of bitterness.
Why We Love This Basque Cheesecake Recipe
The allure of Basque Cheesecake lies not just in its aesthetic appeal but also in its bold flavors. The balance of creaminess and slight bitterness from the burnt crust makes it extraordinary. Unlike the dense cheesecake you might be accustomed to, this version is fluffy and airy, resulting in a dessert that feels indulgent without being overwhelming. Each bite reveals a scrumptious combination of rich cream cheese, the sweetness of sugar, and the silkiness of double cream.
Moreover, this cheesecake is deceptively easy to prepare. With straightforward ingredients that you likely already have on hand, the process comes together seamlessly, making it perfect for both seasoned bakers and novices alike. Whether you’re planning a family gathering, a celebratory event, or simply craving something sweet, this cheesecake fits the bill. Plus, the raspberry compote elevates the dish even further, offering a tart contrast to the creamy goodness.
Ingredients about Basque Cheesecake
Creating the perfect Basque Cheesecake requires simple yet quality ingredients. Here’s what you’ll need:
- 700g (25 oz) full-fat cream cheese, at room temperature
- 200g (1 cup) caster sugar (superfine sugar)
- 5 large eggs
- 200ml (1 cup) double cream (heavy whipping cream)
- 1 tsp vanilla extract
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
For the raspberry compote:
- 150g (1 1/2 cups) fresh or frozen raspberries
- 100g (1/2 cup) sugar
- 2 tbsp water
- 100g (1 cup) fresh raspberries for topping
How to Make Basque Cheesecake Directions
Now that you have your ingredients assembled, it’s time to get cooking! Making Basque Cheesecake is surprisingly straightforward, and the process can be broken down into a few essential steps.
Prepare Your Oven and Pan: Begin by preheating your oven to 400°F (200°C). While it is heating, line an 8-inch (20 cm) cake pan with parchment paper, ensuring the paper comes up around the edges. This will help with easy removal later.
Cream the Ingredients: In a large mixing bowl, beat the room-temperature cream cheese with the caster sugar. Continue to mix until the sugar is dissolved and the mixture is smooth.
Incorporate the Eggs: Add the 5 large eggs into the cream cheese mixture. Beat them well until the batter is light and fluffy. This is a crucial step as the eggs help give the cheesecake its airy texture.
Combine Remaining Ingredients: Pour in the double cream, vanilla extract, plain flour, and salt. Gently blend everything until well combined. Make sure not to over-mix; you want a smooth batter without any lumps.
Bake the Cheesecake: Carefully pour the cheesecake mixture into the prepared cake pan. Place it in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The top should be a rustic, dark brown color, while the center remains slightly jiggly.
Prepare Raspberry Compote: While the cake is baking, you can start on the raspberry compote. In a small saucepan, combine the raspberries, sugar, and water. Cook over low heat until the mixture becomes syrupy. Stir in the fresh raspberries just before you remove it from the heat to maintain their texture.
Cool Down: Once the cheesecake is done baking, allow it to cool to room temperature. After that, chill it in the fridge for at least a couple of hours. This waiting period allows the flavors to settle and enhances the cheesecake’s richness.
Serve With Compote: When you’re ready to serve, spoon the raspberry compote over individual slices of cheesecake. This adds a beautiful pop of color and a burst of fresh flavor.
In just a few easy steps, you’ve successfully made a Basque Cheesecake that’s sure to impress anyone who takes a bite!
How to Serve Basque Cheesecake
Serving your Basque Cheesecake can be just as exciting as making it. Here are a few ways to enhance the presentation and dining experience.
Slice It Up: Use a clean, sharp knife to slice the cheesecake into generous wedges. The beautiful burnt top and creamy interior provide an inviting visual contrast that is sure to wow your guests.
Drizzle with Compote: When plating, add a generous drizzle of raspberry compote on top of each slice. The vibrancy of the berries complements the beige and brown tones of the cheesecake beautifully.
Garnish: Consider adding a few whole fresh raspberries or even a sprinkle of mint leaves on top for an extra touch of elegance. This makes your dessert not only delicious but visually appealing as well.
Add Some Cream: For a luxurious touch, you can serve each slice with a dollop of whipped cream alongside the cheesecake. The combination of flavors and textures will surely delight your palate.
Chill Before Serving: Make sure your cheesecake is well-chilled before serving. This will allow the flavors to enhance and the texture to firm up, ensuring each slice holds its shape.
With these serving tips in mind, you can create an unforgettable dessert experience for yourself and your guests!
Expert Tips: Basque Cheesecake
To ensure your Basque Cheesecake turns out perfectly every time, consider these expert tips:
Use Quality Ingredients: The key to any great cheesecake is using high-quality ingredients. Opt for full-fat cream cheese and fresh raspberries when possible to enhance flavor.
Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This helps achieve a smooth batter and prevents lumps.
Avoid Over-Mixing: Once you add the eggs, mix just until combined. Over-mixing can incorporate too much air, which may cause the cheesecake to crack during baking.
Watch the Baking Time: Every oven bakes differently. Keep a close eye on your cheesecake as it nears the end of the baking time. You want that perfect burnt look on top without overcooking the center.
Cooling Process: Allow the cheesecake to cool in the pan before transferring it to the fridge. This gradual temperature change helps prevent cracks.
Experiment with Flavors: While the classic Basque cheesecake is delicious, don’t hesitate to experiment with different flavor additions. You could try lemon zest, orange zest, or even a touch of espresso for an exciting twist.
By applying these tips, you’ll become a Basque Cheesecake master in no time!
How to Store Basque Cheesecake
Proper storage of your Basque Cheesecake will keep it fresh and delectable for days. Here’s how you can do it:
Refrigeration: Allow your cheesecake to cool completely at room temperature first. Once cooled, cover it loosely with plastic wrap or transfer it to an airtight container. The cheesecake will keep in the fridge for up to 5 days.
Freezing: If you want to keep it for longer, you can freeze your Basque Cheesecake. Just make sure it is cooled and wrapped tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer.
Thawing: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge to thaw overnight. This ensures it retains its texture and flavor without becoming runny.
Storing it properly will allow you to savor this delightful dessert even longer!
Variation of Basque Cheesecake
While the traditional Basque Cheesecake is divine on its own, you can certainly explore some fun variations:
Fruit Infusion: Consider mixing in pureed fruits like strawberries or blueberries into the cream cheese mixture before baking. This will give your cheesecake a fruity twist without altering its signature taste.
Chocolate Delight: For chocolate lovers, try adding melted dark chocolate to the batter. This results in a rich chocolate version that pairs beautifully with the raspberry compote.
Nutty Toppings: Sprinkle toasted nuts like almonds or hazelnuts on top of your cheesecake after baking for an added crunch and flavor profile.
Spiced Cheesecake: Incorporating spices such as cinnamon or nutmeg can introduce a warm, aromatic quality to your cheesecake, making it perfect for fall gatherings.
Dairy-Free Option: For a dairy-free version, substitute the cream cheese with a dairy-free alternative, such as cashew or almond cream cheese, and use coconut cream for the heavy whipping cream. Adjust the sweetness as needed.
These variations allow you to customize the cheesecake to suit your preferences and impress your guests with unexpected flavors!
FAQ
What is Basque Cheesecake?
Basque Cheesecake is a unique dessert originating from the Basque region of Spain. It’s characterized by its charred top and creamy interior, providing a delightful balance of textures and flavors.
How does Basque Cheesecake differ from traditional cheesecake?
Unlike traditional cheesecakes that are usually baked in a water bath to prevent cracks, Basque Cheesecake is intentionally baked at a high temperature resulting in a burnt exterior and a custard-like center.
Can I make Basque Cheesecake ahead of time?
Yes, Basque Cheesecake is perfect for making ahead of time. You can prepare it a day or two in advance and keep it stored in the refrigerator until you’re ready to serve.
How can I fix a crack in my cheesecake?
If your Basque Cheesecake develops cracks, don’t worry too much. You can cover it with fresh raspberries or a spoonful of compote to hide any imperfections and add delicious flavors.
Can I experiment with flavors in my Basque Cheesecake?
Absolutely! You can try infusing flavors like vanilla, citrus zest, or even chocolate into your cheesecake to craft a delightful variation.
Basque Cheesecake
Equipment
- 8-inch cake pan
- Mixing Bowl
- Saucepan
Ingredients
- 700 g full-fat cream cheese at room temperature
- 200 g caster sugar (superfine sugar)
- 5 large eggs
- 200 ml double cream (heavy whipping cream)
- 1 tsp vanilla extract
- 3 Tbsp plain flour (all-purpose)
- 1/4 tsp salt
- 150 g fresh or frozen raspberries for compote
- 100 g sugar for compote
- 2 Tbsp water for compote
- 100 g fresh raspberries for topping
Instructions
- Preheat oven to 400°F (200°C) and line an 8-inch cake pan with parchment paper.
- In a large mixing bowl, beat the cream cheese with the caster sugar until smooth.
- Add the eggs one at a time, mixing well after each addition until the batter is light and fluffy.
- Pour in the double cream, vanilla extract, flour, and salt. Mix gently until combined.
- Pour the cheesecake mixture into the prepared cake pan and bake for 1 hour to 1 hour and 10 minutes until the top is dark brown.
- While baking, prepare the raspberry compote by combining raspberries, sugar, and water in a saucepan over low heat until syrupy.
- Once the cheesecake is done, allow it to cool to room temperature, then refrigerate for at least 2 hours.
- Serve slices topped with raspberry compote and fresh raspberries.
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