Desserts · By James
Basque Cheesecake
There have been many cheesecakes in our lives (going back to my Mom's, and Sharon's and my love of the Jewish cheesecake at Moscovitz and Moscowitz in Winnipeg when we were studying there). There hasn't been one, however, that matches this crustless, rustic Basque cheesecake! You can garnish it if you like (berries, etc.), but it stands on its own. Wonderful texture, and amazing taste with the charring. Linda Davidchuk brought this to complement one of our Spanish paella nights — she has always been the cheesecake queen, but this one was so singular that she pronounced it "the best!" We agree!
Ingredients
- 750 g (1½ lb) cream cheese blocks, room temperature (Philadelphia; 3 × 250 g/8 oz blocks — do not use low fat, it won't set properly)
- 1 cup caster/superfine sugar (regular white sugar ok too)
- 1¼ cups whipping cream, taken out of the fridge 15 minutes prior (make sure it's a cream that can be whipped — and no low fat!)
- ¼ cup flour, plain/all-purpose
- 1 tsp vanilla bean extract or paste
- ¾ cup + 1 tbsp lightly whisked eggs, at room temperature, ~4–5 large eggs (yes, you need to measure! Eggs are slightly lighter than water, so 220 g eggs = 200 ml)
Method
- 1
Preheat oven to 425°F (220°C) (200°C fan) with the shelf in the middle of the oven.
- 2
Pan prep — Press 2 × 40 cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20 cm/8" springform pan (6 cm/2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit, which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in. Don't grease the pan — it conducts heat and the sides will get too brown.
- 3
Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
- 4
Flour and cream — Put about ¼ of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (Not making whipped cream here! Should be pourable.) Be careful not to pour in too much cream at the beginning else you'll get pesky flour lumps.
- 5
Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter.
- 6
Remove air bubbles — Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. Repeat 3 to 5 times. (Air bubbles in batter = browned lumps on the surface of the cooked cake. It's just a visual thing, not a big deal.)
- 7
Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine — go by surface colour, the bake time differs by oven. Keep a close eye on it for the last 15 minutes; you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé. (Linda D. started at 45 min, added 7 min, then another 5, and it was the right colour and slightly jiggly in the centre.)
- 8
Chill overnight — Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.
- 9
Serving — Release the sides of the springform pan. Hold excess paper overhang to lift off the base onto a cutting board or plate. Fold down sides — serving it on the paper is part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is — doesn't need cream, berries etc.
A note from James
Leftovers will keep for 5 days in the fridge — the flavour gets even better on Day 2 and beyond! If freezing, check online for tips, since this creamier cheesecake is harder to freeze properly. Tub spreadable cream cheese also works, leaving the inside marginally creamier.
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