The Basque Cheesecake originates from San Sebastian, a coastal city in the Basque Country of northern Spain, and dates back to the 1990s. This European dessert offers a soft, creamy texture reminiscent of Japanese cheesecakes, making it truly unforgettable.
Ingredients (Serves 2) (15 cm diameter cake tin)
Batter A
- Cream cheese (room temperature) – 400 g
- Granulated sugar – 100 g
- Eggs (room temperature) – 3
- Vanilla extract – 2 teaspoons
- Lemon juice – 1 teaspoon
Batter B
- Heavy cream (whipping cream or double cream) – 270 g
- Cake flour (low-gluten flour) – 20 g
Direction
Prepare batter A
- Line the cake tin with two sheets of parchment paper.
- Soften the room-temperature cream cheese in a mixing bowl. Add sugar and beat until the sugar dissolves completely.
- Gradually beat in the eggs, one at a time, until fully incorporated.
- Add vanilla extract and lemon juice, mixing until smooth. Set aside.
Prepare batter B
- In a separate bowl, add cake flour. Gradually pour in the heavy cream in three portions, mixing well each time to form a smooth mixture.
Batter A + Batter B (combine and bake)
- Add Batter B into Batter A, mixing until evenly combined. Pour the mixture into the prepared cake tin.
- Preheat the oven to 240°C (464°F). Bake for approximately 35 minutes (if using a convection oven, bake at 220°C).
- Once baked, let the cheesecake cool to room temperature.
The texture varies depending on serving temperature. The Basque cheesecake is wet and soft at room temperature, while it is firmer texture after it is chilled. So, it can be refrigerated for at least 3 hours after cooling for a different, equally delightful experience. Enjoy!
