The Basque Cheesecake is an exquisite dessert that stands out with its creamy, rich texture and characteristic caramelized top. This cheesecake, originating from the Basque region of Spain, offers a delightful contrast between its slightly burnt exterior and the smooth, tender interior.
The preparation process is straightforward and involves beating the cream cheese with sugar and cornstarch, adding eggs, and then incorporating the heavy cream, lemon juice, and vanilla extract. After pouring the batter into a lined cake pan and baking at a high temperature, the cheesecake achieves its unique rustic look and delicious flavor. This dessert is perfect for any occasion, offering a sumptuous and elegant treat that’s sure to impress.
Basque Cheesecake Recipe
Experience the rustic charm of our Basque Cheesecake recipe, where the caramelized exterior meets a creamy, luscious interior for an unforgettable dessert
Ingredients
- 250 g cream cheese softened room-temp
- 150 g heavy cream room-temp
- 2 eggs (about 55g each) room-temp
- 1 egg yolk room-temp
- 65 g sugar
- 12 g cornstarch
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Soften the cream cheese. In a clean bowl, bring together cream cheese, sugar and cornstarch. Use a hand mixer to beat until well combined. Beat in 2 eggs and 1 egg yolk until well combined. Add in heavy cream, lemon juice and vanilla extract and mix well. Sift once.
- Line the 6-inch round cake pan with parchment paper. Preheat the oven to 428℉(220℃).
- Pour all the batter into the cake pan. Taps and send into the oven. Let bake for 20 minutes. Let the cheesecake set in the fridge to cool for 2 hours and serve.
