Simply Made at Home: Dreamy Basque Cheesecake with a Perfect Crust and Creamy Center
Baking Beginners Rejoice! Effortlessly Create a Rich & Moist Basque Cheesecake
To celebrate our 10th wedding anniversary, I baked this special Basque Cheesecake for my beloved partner, who has been with me through ten wonderful years. This recipe is simple to follow but delivers a rich, decadent flavor that is anything but ordinary. Try this super easy ‘Bachi-ke’ that promises pure bliss in every bite! The deep, caramelized crust combined with the incredibly smooth, creamy cheesecake filling creates a divine dessert experience.
Main Ingredients
- 320g Cream Cheese (at room temperature)
- 70g Granulated Sugar
- 2g Fine Salt
- 2 Fresh Eggs (room temperature)
- 130g Heavy Cream (minimum 35% fat)
- 10g Sifted Cake Flour (or all-purpose flour)
Cooking Instructions
Step 1
In a mixing bowl, place the softened cream cheese (320g) that has been brought to room temperature. Gently beat it with a whisk or spatula until it becomes smooth and lump-free. Avoid overmixing.
Step 2
Add the granulated sugar (70g) and fine salt (2g). Continue to mix until the sugar granules have completely dissolved and you no longer feel any grittiness. Ensuring the sugar is dissolved will help achieve a beautifully caramelized top.
Step 3
Lightly beat the 2 fresh eggs in a separate small bowl. Gradually add the beaten eggs to the cream cheese mixture in two additions, mixing gently after each addition until just combined. It’s important to incorporate the eggs smoothly without overmixing.
Step 4
Once the cream cheese mixture is smooth, slowly pour in the heavy cream (130g), which should also be at room temperature. Mix on a low speed to prevent incorporating too much air, stirring gently until everything is well combined. Excessive air bubbles can lead to an uneven cake surface.
Step 5
Sift the cake flour (10g) directly into the batter. Gently fold it in until just combined and no dry streaks remain. Be careful not to overmix. Your Basque cheesecake batter is now ready.
Step 6
Prepare your round cake pan by lining it with parchment paper. For that signature rustic look of a Basque cheesecake, crumple the parchment paper loosely before lining the pan, allowing it to drape naturally. Ensure the paper extends about 2-3cm above the rim of the pan.
Step 7
Pour the prepared batter into the lined cake pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles trapped in the batter. This step helps create a smoother texture and prevents large holes on the surface after baking.
Step 8
Bake in a preheated oven at 230°C (450°F) for approximately 25 minutes. Oven temperatures can vary, so keep an eye on the cheesecake. It’s ready when the top is deeply caramelized and the edges appear set, though the center might still look slightly wobbly.
Step 9
When you first take the cheesecake out of the oven, the center may appear slightly jiggly or ‘loose’. This is perfectly normal for a Basque cheesecake and indicates it’s cooked correctly. It will firm up as it cools.
Step 10
Allow the cheesecake to cool completely at room temperature after removing it from the oven. Once cooled, chill it in the refrigerator for at least 6 hours, or preferably overnight. This chilling period is crucial for the flavors to meld and the texture to set perfectly. Enjoy your delicious, homemade Basque cheesecake!
