Perfectly Soft & Slightly Burnt Basque Cheesecake
Indulge in a Dreamy Dessert: Easy Basque Cheesecake Recipe
Tired of dense cheesecakes? This Basque cheesecake offers a delightful contrast: a beautifully caramelized, slightly burnt top with an incredibly soft, melt-in-your-mouth creamy interior. It’s surprisingly simple to make and guaranteed to elevate any occasion, or simply make your day a little sweeter.
Main Ingredients
- Cream cheese 230g (softened at room temperature for at least 1 hour)
- Granulated sugar 90g
- Eggs 2 (room temperature)
- Egg yolk 1 (room temperature)
- Heavy cream 180g (cold)
- Lemon juice 4g (approx. 1 tsp)
- Cake flour 10g (sifted)
- Cornstarch 4g (sifted)
Cooking Instructions
Step 1
Begin by preparing the base for your wonderfully soft cheesecake. In a mixing bowl, combine 230g of softened cream cheese (ensure it’s been at room temperature for at least an hour to be pliable) with 90g of granulated sugar. Using a spatula, gently mix them together until smooth and creamy, like soft butter. Avoid overmixing at this stage to prevent incorporating too much air.
Step 2
Next, we’ll incorporate the eggs to achieve the perfect consistency. Add 2 room-temperature eggs to the cream cheese mixture and whisk gently until just combined and slightly thickened. Then, add 1 room-temperature egg yolk and whisk again until fully incorporated. The egg yolk will add richness and a smoother texture to the cheesecake.
Step 3
Now it’s time to add the heavy cream, which will contribute to the cheesecake’s signature moistness. Pour in 180g of cold heavy cream and whisk gently until the mixture is smooth and homogenous. Be careful not to over-whisk, as this can cause the cream to separate.
Step 4
To add a bright, refreshing note, incorporate the lemon juice. Add 4g of lemon juice (about 1 teaspoon) to the batter and whisk briefly until evenly distributed. The lemon juice is key to cutting through the richness of the cream cheese, making the cheesecake taste wonderfully balanced.
Step 5
Finally, let’s add the dry ingredients to complete the batter. Sift 10g of cake flour and 4g of cornstarch directly over the mixture (sifting twice is recommended for best results). Gently fold or whisk until no traces of flour remain. Be careful not to overmix once the flour is added, as this can develop gluten and result in a tougher cake. Stop mixing as soon as the flour is incorporated.
Step 6
Prepare your cake pan for baking. Line a 2-号 (approximately 18cm or 7-inch) round cake pan with parchment paper. To help the parchment paper adhere snugly to the pan and create those iconic ruffled edges, lightly dampen the paper before fitting it into the pan. Allow the parchment paper to extend a few inches above the rim of the pan; this will accommodate the cake’s rise.
Step 7
Time for the bake! Preheat your oven to 220°C (425°F). Pour the batter into the prepared pan and bake for approximately 40 minutes. Then, reduce the oven temperature to 170°C (340°F) and continue baking for another 20 minutes. (Total baking time is about 1 hour). The signature look of a Basque cheesecake is its dark, almost burnt-looking top. This is achieved by baking at a high temperature, and it contributes wonderfully to the flavor! Don’t worry if it looks a bit charred; that’s exactly what you want for authentic taste. This recipe is my second attempt, and I can guarantee the taste! Once baked, let the cheesecake cool completely in the pan on a wire rack before chilling it in the refrigerator. Chilling will enhance its wonderfully creamy and slightly chewy texture.
