We all know New York cheesecake and Japanese cheesecake (both amazing in their own right), but I think everyone has to try making—and eating—Basque cheesecake at least once in their lives.
It's unfussy and simple to make. This means no water bath, no whipping up egg whites and egg yolks separately, and no worrying about any cracks on the surface. In fact, we want the surface to be imperfect! That's what makes this version of cheesecake so special.
This comes from San Sebastian, Spain, and you might hear it be called "burnt cheesecake." But, don't worry—it's dark top and exterior doesn't mean you ruined your dessert. Because once you cut into it, you'll see and taste an incredibly creamy and rich middle.
Typically, Basque cheesecake uses all cream cheese. For this recipe, the Greek yogurt makes it lighter and adds a little tang. If you want to stay traditional, see the notes below.
Makes one 6" cake, about 6 to 8 servings
Ingredients
340 g (3/4 lb, 1 1/2 blocks) cream cheese
90 g (1/3 cup + 1 tbsp) plain Greek yogurt
100 g (1/2 cup) sugar
3 large eggs
210 g (a scant 1 cup) heavy cream
1/2 tsp salt
1/2 tsp vanilla extract
19 g (2 1/2 tbsp) all-purpose flour
Instructions
Preheat the oven to 425ºF. I use a convection oven for better browning.
Prepare a 6" cake pan with at least 3" tall sides and a removable bottom. Fit a large sheet of parchment paper into it. You want the parchment paper to be taller than the sides. It should also have pleats and folds when in the cake pan, so don't worry about making it smooth against sides. Set aside.
Using a stand mixer with the paddle attachment, beat the cream cheese, Greek yogurt, and sugar. Beat on medium-low speed until the sugar dissolves and the mixture is smooth. It should take about a couple minutes.
Then, add in the eggs one at a time, waiting until each one is incorporated before adding the next. Scrape down the sides and make sure everything is mixed well.
On a low speed, slowly mix in the heavy cream, salt, and vanilla extract. Beat until the batter is smooth and silky.
Sift in the all-purpose flour and fold it in with a spatula. Make sure there are no lumps.
Transfer the batter into the prepared cake pan and tap the cake pan on the counter to remove any large bubbles. Bake using the convection setting for about 45 to 50 minutes, until the top is a nice dark golden brown and the cake is still jiggly.
Let cool for about 1 hour before removing it from the cake pan. It will sink slightly and firm up. Cool completely before unwrapping the parchment paper. Slice and enjoy!
Notes:
If you don't want to use Greek yogurt, or just don't have any, feel free to just use about 450 g (2 blocks) of cream cheese.
Both non-fat and full-fat Greek yogurt will work.
If you do not have a stand mixer, a hand mixer will work as well.
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