Basque Cheesecake

Basque Cheesecake

Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake from the Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. The caramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. Marti Buckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “Basque Country” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’s baked at a higher temperature than a classic New York cheesecake and in the hot oven, the cheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradle for fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own, at its arguable prime the day after it’s made, enjoyed at room temperature. 

Yield: 12 servings

Unsalted butter or nonstick spray, for greasing the pan

1 ¾ cups/350 grams granulated sugar

2 ¼ pounds/36 ounces cream cheese, at room temperature 

¼ teaspoon kosher salt (such as Diamond Crystal) 

5 large eggs

2 cups/480 milliliters heavy cream 

¼ cup/30 grams all-purpose flour

Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan and line with parchment paper, leaving 2 to 3 inches overhanging the top of the pan. (You can trace and cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease. If you use multiple sheets of parchment, grease in between the layers so that they stick and lay flat.)

In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well; beat with a wooden spoon for about 5 minutes.)

Add the salt and mix. Add the eggs one by one and beat until fully incorporated.

Beat in the cream. Sift in the flour, then mix it in on low.

Pour the batter into the prepared pan.

Bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.

Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.

TIP: Parchment paper tip: WET the parchment paper, wring it out, blot it dry. It will now be malleable and can easily be molded to fit your pan. No need to cut several pieces or use multiple layers.

I have the original recipe from La Vina restaurant in San Sebastian that was used as the inspiration for this recipe. No idea where I got it from but it uses a 6" pan (I use a Fat Daddio) and it's amazing. It's also super quick to make. It fits in our toaster oven.

The big difference I noticed was that this recipe doesn't specify letting it sit in the fridge overnight, which helps to solidify the cake.

I also make a quick graham cracker crust for it, as it sometimes leaks out the bottom.

Been doing these cheesecake for years and its much better if you undercook it, around 30 min in the oven and then keep it in the fridge overnight for perfect texture.

Real deal like in La Viña de San Sebastián :)

Lemon Basque Cheesecake

Lemon Basque Cheesecake

The burnished top and soft and creamy center of a Basque-style cheesecake are the result of being baked in a hot oven as quickly as possible, unlike New York-style cheesecake, which is cooked slowly in a water bath to ensure even cooking and a uniform texture throughout. Not all ovens are the same, so the best way to determine doneness (and avoid overcooking) is to take the internal temperature with a thermometer. The top may not be evenly dark brown by the time the center is done, but turning on the broiler (and watching it like a hawk!) will do the trick in a matter of moments. This version incorporates lemon zest and juice as well as mascarpone for a citrusy profile and uses a food processor for quick and easy assembly.

Yield: 10 servings

Special equipment

Food processor (preferably 14-cup capacity or greater), see Tips 

9-inch springform pan with at least 3-inch sides

Instant-read thermometer

For the cake

1⅓ cups/268 grams plus 1 tablespoon sugar, divided

Finely grated zest of 3 lemons

1 teaspoon kosher salt (such as Diamond Crystal) 

1¾ pounds/794 grams cream cheese, cut into 2-inch pieces, at room temperature

8 ounces/227 grams mascarpone cheese, at room temperature

6 large eggs, at room temperature

1 cup/237 milliliters heavy cream, at room temperature

7 tablespoons/100 milliliters fresh lemon juice, divided

2 teaspoons vanilla extract

¼ cup/32 grams all-purpose flour

Heat the oven and prepare the pan: Arrange a rack in the upper third of the oven and heat to 450 degrees. Crumple up two large pieces of parchment paper (each at least 15 inches long), then smooth flat again and arrange perpendicularly. (Crumpling the parchment helps it mold better to the pan and stay in place.) Press the two pieces into the springform pan, smoothing along the bottom to ensure it’s completely flat and up the sides to flatten all creases. Use a pair of scissors to trim away any parchment that extends more than ½ inch above the top of the pan. Set the pan aside. 

Make the batter: In the bowl of a food processor with a minimum 14-cup capacity, combine the 1⅓ cups/268 grams sugar, lemon zest and salt and process until the sugar looks like wet sand and is very fragrant, about 30 seconds. Stop the motor and add the cream cheese and mascarpone and process again, pausing once to scrape down the sides, until the mixture is completely smooth and free of lumps and the sugar is dissolved (rub a dab between your fingers to check for graininess), about 30 seconds. 

With the motor running, add the eggs one at a time, processing for a few seconds between additions, then slowly stream in the cream, 6 tablespoons of lemon juice and vanilla. Add the flour and process briefly. Stop the motor, scrape down the sides and process again just until the batter is completely smooth. 

Bake: Pour the batter into the prepared pan and transfer to the oven. Bake until the top is risen, set, and starting to brown, and the batter still moves like liquid underneath the surface (like a waterbed) when jiggled, 30 to 35 minutes. Take the internal temperature with an instant-read thermometer, inserting it into the center of the cake about ⅔ down. When the cake is done the temperature should register somewhere between 140 and 150 degrees (the center will be looser and creamier on the lower end of the range, more set and slightly drier on the higher end, see Tip). Continue baking, checking every few minutes, until it reaches the desired doneness, another 5 to 10 minutes, but you might need to bake for longer, depending on your oven. 

Make the lemon glaze: In a small bowl, combine the remaining 1 tablespoon lemon juice and 1 tablespoon sugar and stir with a pastry brush to dissolve the sugar. Set the glaze aside. 

Broil the top: Remove the cheesecake from the oven. If the top is dark brown and burnished all over, move on to the next step (this will depend on your oven). If it’s only partially browned, turn on your broiler and let it preheat for a few minutes while the cheesecake cools. Return the cheesecake to the oven and broil, maintaining a constant eye on it, until the entire surface turns a deep, shiny dark brown (but not blackened!), 10 to 20 seconds. Remove from the oven immediately and set aside.

Brush on the glaze and cool: While the cheesecake is still hot from the oven, brush the lemon glaze over the surface, using all of it. Let the cheesecake cool in the pan until the sides are warm but not hot, about 2 hours, then transfer to the refrigerator (it will settle gradually). Refrigerate until it’s cold and completely set, at least 12 hours and up to several days (if refrigerating for longer than 12 hours, cover the surface loosely). 

Serve: Remove the cheesecake from the refrigerator, remove the base from the sides of the pan, and gently peel the parchment away from the cheesecake. (The cake is very solid once cold, so you should be able to flip the cake over to do so.) Cut into slices with a hot knife, cleaning the knife in between cuts. For the best texture, let the slices come to room temperature before serving.

Tips: If your full-size food processor has a capacity of less than 14 cups, you can still make the cheesecake: In step 3, add the eggs, process as directed, then transfer three-fourths of the mixture to a bowl. Whisk the cream, lemon juice and vanilla into the bowl. To the mixture remaining in the food processor, add the flour and process briefly then whisk into the rest of the batter in the bowl until smooth. Proceed with step 4. Alternatively, you could make the cheesecake using a stand mixer fitted with the paddle attachment, but the resulting batter may not be as smooth.

For a looser, creamier center on the finished, cooled cake, aim for an internal temperature of 140 degrees or a few degrees above. If you prefer the center to be more set and slightly drier, bake the cake until the center reaches closer to or just at 150 degrees.

DO AHEAD: The cheesecake will keep in the refrigerator, wrapped in plastic, for 4 days.

Excellent cheesecake, excellent recipe! I made this in my 13 cup food processor and even though it was above the fill line, it still all came together just fine. Using my thermometer was really helpful - it was fully cooked even though my gut would have said to go longer. I needed a quick 30-second broil to get the right amount of browning in my oven. Served this with a little rhubarb compote as it's in season, and I think it will pair beautifully with different seasonal fresh fruits all summer!

Japanese cheesecake

Cook with Hana

What can you do for mom this Mother’s Day? Here is a suggestion for you! Bake her a cake with the recipe from the most elusive cheesecake in Tokyo by Chef Koji Tamura from Mr. CHEESECAKE. They produce 32 cakes a week and only available to purchase every Sunday and Monday. Yes! It’s very limited.  I have tried the recipe and it tastes yummy! I may not be the best pastry chef in the world, but this recipe is definitely as good as most of the cheesecakes you can find in the market. And most importantly, it’s dummy-proof!  

Ingredients (22cm Rectangular Cake Tin)

Cream cheese 200g
Granulated sugar 100g
Sour cream 180g
Greek yogurt 50g
Butter 100g
White chocolate 50g
Egg yolk 2 pieces
Lemon juice 9g
Vanilla 1/4 piece (Optional)
Tonka Beans 1/2 piece (Optional)
Cornstarch 20g

Instructions
1. Combine Sour cream and Greek yogurt in a bowl and mix well.

2. Add 2 egg yolks and mix well. Add lemon juice, vanilla extract, and cornstarch and mix well.

3. Combine Cream cheese and sugar in the bowl, and mix in a hot-water bath (double boiler) until it has a smooth texture.

4. Heat butter and white chocolate with a double boiler, and add tonka beans and vanilla bean seeds. (optional)

5. Mix (3) Cream cheese and (4) White chocolate with a whisk. Add (1) Sour cream and mix until it becomes smooth. 

6. Filter the batter through a sieve to make the taste more smooth.

7. Pour batter into a cake tin lined with parchment paper.

8. Place the filled cake tin on a cake pan and pour 3 cm of water into the pan. 

9. Bake at 180°C/355°F for 25 min and turn to 150°C/300°F for 20 min. 

10. Take out of the oven, allow it to cool, and turn the cheesecake out. Cool in the refrigerator for at least 4 hours.