Basque Cheesecake

Basque cheesecake

The basque cheesecake originates in Basque Country, Spain (hence the name).

It’s a crustless cheesecake that the main difference from a New York Style cheesecake is that it's crustless, has a golden, caramelized exterior, along the lines of a creme brûlée, and a much lighter texture and flavor.

It will puff up and then deflate, like a souffle, so don't panic.

When it deflates, there will be a crater in cheesecake, this is expected.

Ingredients for a 6" basque cheesecake

• 2 (8oz) packages of cream cheese, at room temperature (about 1 hour)
• 1/2 cup sugar
• 2 eggs, plus 1 egg yolk, at room temperature
• 3/4 cup heavy cream, at room temperature
• 1 tsp vanilla
• 2 tbsp flour
• pinch of salt

Ingredients for a 9" basque cheesecake

• 4 (8oz) packages of cream cheese, at room temperature (about 1 hour)
• 1 cup sugar
• 5 eggs, at room temperature
• 2 cups heavy cream, at room temperature
• 1 tbsp vanilla extract
• 1/4 cup flour
• 1/4 tsp salt

Making the cheesecake

1. Adjust oven rack to middle position and preheat oven to 400°F

2. Scrunch up parchment paper in a ball. This makes it easier to press and stay in the pan as well as creating the signature rustic sides on the cheesecake. Press into the bottom, and up the sides of the cheesecake pan, ensuring that the paper reaches at least 1" above the top of the pan.

3. Add all ingredients, except the flour, in a blender (6" cheesecake) or stand mixer (9" cheesecake), and blend until smooth. Sift the flour over the ingredients and blend again.

4. Pour cheesecake ingredients into prepared pan.

5. Bake at 400 degrees for 45 minutes (6" cheesecake) or 60 minutes (9" cheesecake), or until an instant read thermometer reads 155 degrees when inserted to a depth of 2 inches in the middle.

6. Remove from oven and cool to room temperature.

7. Refrigerate 6 hours (minimum), or overnight.

8. Remove from refrigerator at least 1 hour before serving.