The Science Behind Basque Cheesecake
Baking Basque cheesecake at a high temperature is key to achieving its distinctive, beautifully caramelized top and bottom, all without the need for a crust. By sprinkling sugar on the batter’s surface before baking, you enhance the browning effect. Additionally, chilling the cheesecake batter prior to baking helps maintain a creamy center while preventing overcooking.
This dessert is a rich and caramelized variation of traditional American cheesecake, drawing inspiration from Santiago Riviera’s renowned “tarta de queso” at La Viña in Donostia-San Sebastián, Spain. Its hallmark features include a charred top and an almost unset center—both results of cooking an eggy cream cheese mixture at an elevated temperature. To strike the perfect balance between the darkened exterior and luscious interior, we chill the batter after mixing it and add sugar just before placing it in a preheated 400°F (200°C) oven.
The intense heat creates that iconic burnished finish on top while firming up the edges of the cake; this also gives what would otherwise be a crustless cake some texture on its bottom. The slight bitterness from the burnt layer contrasts beautifully with the sweet richness of its custardy core. Pair this delightful treat with sherry for an exquisite end to your meal or enjoy it solo as an indulgent snack.
If your cheesecake reaches its ideal internal temperature—between 150°F and 155°F (65.5°C to 68°C)—before achieving sufficient browning on top, you can briefly place it under your broiler with your oven rack about seven inches from the heating element. Keep watch closely; it can transition from perfectly browned to burnt in no time!
Updated Recipe for Basque Cheesecake
Ingredients:
- 2 pounds full-fat cream cheese (32 ounces; approximately 900 g), softened to around 70°F (21°C)
- 9½ ounces granulated sugar (about 1¼ cups plus 2 tablespoons; approximately 270 g), plus 1 tablespoon (15 g), divided
- 5 large eggs, at room temperature
- 2 egg yolks (35 g), at room temperature
- 8 fluid ounces heavy cream (240 ml), at room temperature
- 2 teaspoons vanilla extract (8 g; about 10 ml)
- Finely grated zest of one lemon (approximately 1½ teaspoons; about 45 g)
- 1 teaspoon Diamond Crystal kosher salt (use half as much if using table salt by volume or equal weight)
- 2 tablespoons all-purpose flour (0.6 ounce; approximately 16 g)
Instructions:
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Preheat your oven to 400°F (200°C) and adjust your oven rack to sit in the middle position.
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Cut two pieces of parchment paper measuring 12 by 16 inches each and arrange them overlappingly inside a greased 9-inch springform pan so that there’s enough overhang around all sides.
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In a stand mixer fitted with a paddle attachment, combine cream cheese with 9½ ounces (270g) sugar on medium-low speed until smooth—this should take about 3–4 minutes.
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Gradually add eggs one by one while mixing on medium-low speed for ten seconds between each addition until fully incorporated along with egg yolks.
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Scrape down any mixture stuck to bowl sides using a silicone spatula ensuring everything is well blended.
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Add heavy cream, vanilla extract, lemon zest, and salt into this mix then blend again until smooth—around fifteen seconds should suffice.
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Sift flour over this mixture using fine-mesh strainer then mix just until combined without overbeating—this will take another fifteen seconds or so while scraping down sides as needed.
8.Pour prepared batter into lined pan then refrigerate for thirty minutes up through one hour before baking.
9.When ready for baking: remove pan from fridge place onto rimmed baking sheet sprinkle remaining tablespoon (15g) sugar evenly across surface.
10.Bake cheesecake rotating halfway through cooking time until outer edges feel firm but inner section remains slightly wobbly—a total bake time will range between fifty-six minutes depending upon desired doneness measured via instant-read thermometer registering between 150°F – 155°F (65°C – 68°C).
11.Allow cooling completely within pan atop wire rack left uncovered overnight if possible allowing flavors meld together nicely!
12.To serve: carefully unlatch springform sidewalls lifting out gently holding onto parchment edges transferring onto cutting board/serving plate peeling back parchment slowly revealing gorgeous dessert beneath! Slice into wedges serving chilled or allow reaching room temp prior consumption!
13.Store leftovers wrapped tightly within plastic wrap refrigerated lasting up three days maximum freshness retained!
Special Equipment Needed:
A 9-inch springform pan along with stand mixer & fine-mesh strainer are essential tools required throughout preparation process ensuring optimal results achieved every single time!
Additional Notes:
For those desiring extra color atop their cheesecakes consider broiling briefly keeping vigilant eye since timing crucial here transitioning quickly brown-to-burned state possible easily overlooked during busy kitchen moments!
This delectable dessert can be prepared ahead up three days beforehand simply wrap securely once cooled post-baking refrigerating till ready serve guests family alike delightfully satisfying experience awaits everyone involved indulging together sharing joy deliciousness brings forth life itself truly remarkable culinary journey embarked upon today!