Basque Cheesecake

I invite you to discover my unique take on the iconic Basque Cheesecake. Originating from the charming city of San Sebastian, Spain in 1990, this decadent dessert offers a twist on the traditional New York cheesecake. Unlike its American counterpart, the Basque cheesecake is crustless and boasts a uniquely rich, scorched exterior while maintaining a delightfully jiggly center. In my version of this beloved dessert, I have substituted heavy cream with pastry cream, resulting in a creamy and indulgent texture that is sure to exceed your expectations. The Basque cheesecake can be infused with various flavors such as lemon zest, orange zest, vanilla, and almond extract, adding a delightful twist to this classic recipe. Join me in exploring the exquisite flavors and textures of this delightful Basque cheesecake, as I guide you through the creation of this mouthwatering dessert. Get ready to embark on a culinary journey unlike any other, where every bite is a celebration of taste and tradition.

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Cream Cheese Filling

In the stand mixer fitted with the whisk attachment, mix on medium speed the room temperature cream cheese along with the sugar, vanilla and lemon zest. Let mixer run for as long as it needs. When the cream cheese mixture is perfectly smooth and lumps free, add the egg whites and continue to mix until ready to use.

Pastry Cream

To start, heat up milk along with a third of the sugar, vanilla and salt in a medium-sized saucepan. While the milk is heating up, beat the eggs with remaining sugar and starches. Once the milk is boiling, temper the egg mixture by slowly adding a bit of the hot milk while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Cook the mixture for about 2 minutes on medium heat, whisking constantly. After cooking the mixture, remove it from the heat and add chilled cream cheese to it. Use an immersion blender to mix everything until smooth and creamy. Let the mixture cool down to room temperature (around 77ºF/25ºC). Once the custard has reached room temperature, combine the cream cheese mixture with the pastry cream. Mix everything thoroughly until well incorporated.

Fill Prepared Pan

If you opt for a springform mold, it's crucial not to place any baking tray underneath it. On the other hand, when using a charlotte cake ring, the recommended method is to place it on top of two baking trays. The double tray technique helps to insulate the sides of the cake, promoting even baking and ensuring that the cake rises uniformly.

Baking

Preheating your fan oven to 500ºF/260ºC sets the stage for a beautiful dark surface with a creamy interior. If you're using a fan oven, reduce the temperature to 460ºF/240ºC to ensure even baking. It's important to keep in mind that oven temperatures can vary, so keep a close eye on your cheesecake as it bakes. The ideal baking time typically falls between 25 to 30 minutes, but the real indicator of doneness is that coveted dark top. Once your cheesecake reaches this point, it's time to pull it out of the oven. To test if your Basque cheesecake is perfectly baked, give it a gentle jiggle. The center should still have a slight wobble, indicating a lusciously creamy texture. After this crucial step, allow the cheesecake to cool for at least 3 hours. When it's time to unveil your masterpiece, remove the charlotte cake ring to reveal the stunning dessert within. For the best results, refrigerate the cheesecake for a few additional hours before slicing.

Storage

Basque cheesecake can be refrigerated for up to 4 days.
Serve basque cheesecake at room temperature.

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