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

Using a stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese, sugar, vanilla, and lemon zest on medium speed until completely smooth, 2-3 minutes. Scrape down the bowl as needed to ensure no lumps remain. With the mixer running, gradually add the egg whites and mix just until fully combined and the mixture is ready to use.

Pastry Cream

In a medium saucepan, combine the milk, one-third of the sugar, the vanilla, and the salt. Heat over medium until it just begins to simmer. While the milk heats, whisk the eggs with the remaining sugar and starches in a separate bowl until smooth. Once the milk is simmering, slowly pour about one-third of it into the egg mixture while whisking constantly. Then, pour the entire tempered egg mixture back into the saucepan with the remaining hot milk.
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and bubbles for a full 2 minutes. Remove from heat and immediately add the chilled cream cheese. Use an immersion blender to blend until perfectly smooth and creamy. Let the mixture cool to room temperature (about 77°F/25°C). Once cooled, thoroughly whisk this pastry cream into the prepared cream cheese filling until fully incorporated.

Fill Prepared Pan

For a springform mold: Do not place it on a baking tray. For a tall cake ring: Place it directly on two stacked baking trays. This double-tray technique insulates the sides, promotes even baking, and ensures the cake rises uniformly.

Baking

For a standard oven: Preheat to 500°F (260°C). This high initial heat is key for achieving a beautiful dark surface with a creamy interior. For a convection (fan) oven: Preheat to 460°F (240°C) to account for the fan's efficiency and ensure even baking.
Bake the cheesecake for 25–30 minutes. The true indicator of doneness is the coveted dark top. Once achieved, gently open the oven and jiggle the pan; the center should have a distinct but slight wobble, indicating a perfectly creamy interior.
Remove it from the oven and let it cool completely at room temperature for at least 3 hours. Then, refrigerate for a few additional hours before carefully removing the cake ring and slicing for the best texture.

Storage

Basque cheesecake can be refrigerated for up to 4 days. For the best texture and flavor, let it sit at room temperature for about 30-60 minutes before serving.

Pastry Cream for Chocolate Basque Cheesecake

In a medium saucepan, combine the milk, one-third of the sugar, and the salt. Heat over medium until it just begins to simmer. While the milk heats, whisk the eggs with the remaining sugar and cocoa powder and flour in a separate bowl until smooth. Once the milk is simmering, slowly pour about one-third of it into the egg mixture while whisking constantly. Then, pour the entire tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and bubbles for a full 2 minutes. Remove from heat and immediately add the chopped dark chocolate. Use an immersion blender to blend until perfectly smooth. Add the cream cheese and mix well. Let the mixture cool to room temperature (about 77°F/25°C). Once cooled, thoroughly whisk this chocolate pastry cream into the prepared cream cheese filling until fully incorporated. Proceed with the remaining steps as directed above.

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