Basque Cheesecake

Helga Glaesel de BlandingAugust 13, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This cheesecake recipe had me when I saw how easy and simple the preparation was. You just add all the ingredients to a large blender to mix, and that’s it. If you think your blender is not big or potent enough, you can certainly mix this with your hand blender: cheese, cream, sugar, vanilla, and salt first, then the eggs one by one, and finally the flour. This recipe is different from other cheesecakes because it also uses cream, which helps give it its amazing texture. It’s a mix between flan and cheesecake, it has no crust, just fluffy, creamy, and light deliciousness.

I love that it’s not too sweet, so you can even prepare a sauce to go on the side if you want: caramel, strawberry, or dark chocolate to give you some ideas. The other great thing about this recipe is that you don’t need to use a springform pan (the ones with the removable bottom), since you use 2 sheets of parchment paper to cover the pan, when it’s done baking and cooling, you just lift the cake up. We recommend you use an 8″ pan so your cake has a nice height, using a larger pan will result in a flatter cake.

Each oven is different, so follow our suggested times and oven temperature, keeping an eye on it when it reaches 40 minutes of cooking time. Basque Cheesecake should be a deep brown on top, so keep your cheesecake in the oven until you see it reaches that color but keep an eye on it. Once it starts browning it can go pretty quickly.

Another recommendation is that when the top is golden brown and the indicated time has elapsed, the cake will be very soft. Don’t worry, it’s normal. It will look like semi-set jello, but it will firm up as it cools to room temperature, and then it should be left in the refrigerator for at least 4 hours before serving.

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Helga

Basque Cheesecake

Recipe adapted from Recipes by Carina
Makes 1 8-inch cake, 6 servings

Ingredients:
24-oz. (675 g.) of cream cheese
1¼ cups of sugar
4 eggs
1½ cups of heavy or whipping cream
1 teaspoon of vanilla extract
¼ cup all-purpose flour
½ teaspoon of salt
parchment paper
8-inch. round pan

Instructions:

Preheat the oven to the 420ºF.
Line an 8-inch cake pan with 2 sheets parchment paper, let there be an overhang so you can grab and lift later.
Add all of the ingredients to a large blender and blend until smooth. Let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle.
Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to get rid of any remaining bubbles.
Bake until the top is just shy of turning very dark brown. This takes 55 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven, almost like almost set jello.
Let the cheesecake cool on a cooling rack and then refrigerate overnight.
To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of hot water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.

Notes:

You can also use a hand or stand blender to mix: Blend the cheese and eggs first, and then add the rest.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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