Basque Cheesecake

Basque Cheesecake or burnt basque cheesecake recipe from Spain. Easy to make creamy, delicious with a caramelised top and custardy centre. La Vina style cheesecake

4.75 from 8 votes

Print Pin

Course: Dessert, Sweet

Cuisine: continental, Spanish

Keyword: basque cheesecake, burnt cheesecake, cheesecake, dessert

Prep Time: 30

Cook Time: 1

Servings:

Calories: 327kcal

Author: Rekha Kakkar

Equipment

Springform pan
Hand mixer
Mixing bowl
oven

Ingredients

335 g cream cheese
110 g mascarpone
165 g sugar powdered
2 eggs
1 egg yolk
¼ teaspoon sea salt
205 ml heavy cream
½ teaspoon teaspoons vanilla extract
25 g Cake flour/ all-purpose flour
½ teaspoon lime juice

Instructions

First, add in cream cheese in a big mixing bowl and whisk it using a hand mixer. Otherwise you can do all of these steps using peddle attachment in a stand mixer.
Add castor sugar or powdered sugar and again whisk it well.
In the mixing bowl add two eggs plus one yolk and whisk it well.
Add whisking cream/35% fat cream and mix it well. Now add salt and vanilla and lime juice and whisk to combine well.
Tip in cake flour and gently mix to combine well.
Now to bake the cake, take a springform pan and apply butter on the bottom of the pan.
Take a big parchment paper and line the cake tin with it. Add cheesecake batter in the pan.
Now bake the cheesecake at 220C for 22 minutes -28minutes. Check it at 25th minute if it is not burnt too much and bake it for 3 more minutes.

Notes

I have used cake flour because it has less gluten as compared to regular AP flour. AP flour because of gluten makes it chewy.
If you do not have cake flour use all-purpose flour/maida because the quantity used is very small so I think it hardly makes a difference.
This is one of those recipes where I found different mixing techniques for basque cheesecake. You can mix it with a usual wire whisk, use a stand mixer with the whisk attachment, use a hand mixer or even blend everything in a blender.
Whichever method of mixing you pick I suggest resting the cheesecake batter for 10-15 minutes to settle down the air pockets that are created by whisking. And this yields a good texture to your cheesecake.

Nutrition