Ingredients
Equipment
Method
Cream Cheese Mixture
- 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, about 3–4 minutes. Scrape down the bowl as needed to ensure no lumps remain. With the mixer running on low speed, gradually add the egg whites and mix just until fully combined.
Pastry Cream
- In a medium saucepan, combine the milk, one-third of the sugar, the vanilla, and the salt. Heat over medium heat, stirring occasionally, until the mixture is hot and just begins to simmer. While the milk heats, combine the eggs, the remaining sugar, and the starches in a separate bowl. Whisk until the mixture is smooth, and well combined. Once the milk is simmering, gradually pour about one-third of it into the egg mixture, whisking constantly. Pour the 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 comes to a full boil. Once bubbling, continue to cook for 2 full minutes, whisking continuously. Remove the saucepan from the heat and immediately add the chilled cream cheese. Use an immersion blender to blend until the mixture is perfectly smooth and creamy.Allow the mixture to cool to room temperature (about 77°F / 25°C). Then thoroughly whisk the room temp pastry cream into the cream cheese mixture until fully incorporated and smooth.
Filling the Pan
- For a springform pan: Do not place it on a baking sheet.For a tall cake ring: Place the ring directly on two stacked baking sheets. This double-layer technique insulates the bottom of the cake, 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 dark, caramelized surface with a creamy interior.For a convection (fan) oven: Preheat to 460°F (240°C). 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 the cheesecake from the oven and let it cool completely at room temperature for at least 3 hours. Then, refrigerate for several 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 to 60 minutes before serving.
Chocolate Basque Cheesecake
- In a medium saucepan, combine the milk, one-third of the sugar, and the salt. Heat over medium heat until it just begins to simmer. While the milk heats, whisk the eggs with the remaining sugar, 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. Pour the 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 blend again until well combined and smooth. 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.