Introduction
Basque Cheesecake was created in 1990 by Chef Santiago Rivera of La Viña in San Sebastián, Spain. The original recipe from La Viña contains only 5 ingredients, and that’s how I’ve made my Basque today—no added vanilla, salt, or lemon. With a caramelized top that borders on burnt and a jiggly custard centre, Basque Cheesecake is a mind-blowing dessert that comes together with a handful of ingredients and almost no effort.
Ingredients
- 100 gms eggs (1 whole egg and 1 yolk), room temperature
- 270 gms Philadelphia cream cheese, room temperature
- 80 gms (6.4 tbsp) sugar
- 3 gms (1 tsp) cake flour
- 135 gms heavy cream (½ cup = 120 gms), room temperature
Instructions
- Prepare the mould. We are using a 15 cm (6-inch) mould.
- Grease the sides and centre of the mould.
- Place baking paper inside the mould and smoothen it on all sides.
- Preheat the oven to 446°F (230°C).
- Take the cream cheese in a medium bowl and mix it well using a spatula.
- Add sugar and cake flour, then continue mixing with a spatula until the mixture is very smooth.
- Add the eggs and mix well using a hand whisk.
- Make a smooth batter.
- Add the heavy cream and continue whisking until everything is well incorporated.
- Pour the batter into the prepared mould.
- Bake at 428°F (220°C) for 25 minutes.
- The surface should be browned and the cake should be jiggly.
- Cool on a wire rack for at least 2–3 hours.
- That’s it, your delicious Basque Cheesecake is ready.
- Use a warm knife to cut the cheesecake.
Enjoy.
Note
- The cake will deflate (fall) when cooled.
- If you are using another mould size:
- 6 inch to 7 inch = ×1.5
- 6 inch to 21 cm = ×2.25
- 6 inch to 12 cm = ×0.6
