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Basque Cheesecake

Basque Cheesecake

If this basque cheesecake is not the easiest cheesecake to make I don’t know what is. You actually need to burn this baby on purpose. I know, it sounds crazy, and yet it is true.

A delicious treat from the Spanish Cuisine line-up, this Basque Cheesecake tastes like creme brûlée with the creamy texture of cheesecake. It is a fan favourite and easily a chefs favourite. At least it is in my tiny circle of culinary mavericks.

Give it a try today. It will not disappoint I promise.

Basque Cheesecake

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Serves: 8 Prep Time: Cooking Time:

Ingredients

    • 2.5 lbs of room temp cream cheese (Philadelphia brand ideally)
    • 7 large eggs
    • 2 cups of granulated sugar
    • 1 tbsp of all purpose flour sifted
    • 6.5 fl oz of heavy cream
    • 1 tsp of vanilla paste

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Instructions

  1. Preheat the oven to 410° 
  2. Grease and line a 10″ spring form pan with 2 pieces of parchment paper allowing the paper to over hang by about 2-3″. 
  3. Using a stand mixer, add the softened cream cheese to the mixer and mix on medium for about 30 seconds to soften and whip the cheese. 
  4. Add the sugar to the cheese and mix on medium until combined scraping down the sides at least once. 
  5. Add the eggs one at a time, mixing each egg in thoroughly on low speed before adding the next egg.
  6. Once the eggs are mixed in, add the cream and mix on low until thoroughly combined scraping down the sides of the mixing bowl to ensure everything is incorporated. 
  7. Add the sifted flour and mix in on low speed. 
  8. Add the vanilla paste and mix for about 20 seconds to ensure it is equally distributed. 
  9. Pour the mixture into the lined spring form pan and place in the oven on the middle rack. 
  10. Cook for 50 minutes. The cake will rise significantly but will fall once cooled so don’t panic. If the top is not browned all over, turn the broiler on and allow the cake to brown quickly on top. This will literally take no time at all…less than a minute so don’t take your eyes off it. Once brown, turn off broil, and remove the cake from the oven. Allow to cool in the pan and then place cake in the fridge to set over night. Leave it in the pan with piece of saran wrap loosely draped over the top. 
  11. To serve, remove the side of the pan. Peel back the parchment. Slice and serve. 

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