A super creamy cheesecake for a special occasion
Today I’m sharing an easy recipe for Basque cheesecake, which has a simply fantastic texture. It turns out incredibly creamy on the inside. And since it’s baked at a high temperature, it forms a beautifully burnt top layer with a caramelized flavor. It’s one of the most delicious cheesecakes I’ve ever tried.
This recipe originated at the Spanish restaurant La Viña in San Sebastián, and my version stays quite close to the original. The preparation is simple—just mix all the ingredients in the order given and bake.
How to Make the Perfect Basque Cheesecake:
- Mix all the ingredients gently, without overbeating. We don’t want to incorporate too much air into the mixture, so the cheesecake stays nice and creamy.
- Pay close attention to the baking time. The top should be burnt, but the center should still be quite soft. When you jiggle the pan, the cheesecake should wobble a lot. Don’t worry—it will firm up as it cools.
I published this special recipe to celebrate the blog’s first anniversary. It’s been a year since I shared my first post here—my favorite scones.
I’ve been into baking for quite a while, but this project has allowed me to explore the craft in a new way. I can let my imagination run wild in many ways, starting with the creation of the recipes and also through photography, video editing, and writing the posts.
I’ve truly loved sharing my recipes with you, and I have no intention of stopping! If you’d like to try other cheesecake recipes, I’ve also shared ones with berries, Nutella, passion fruit, Lotus biscuits, and Japanese soufflé cheesecake.
Basque Cheesecake
Ingredients
- 440 g cream cheese
- 440 g mascarpone cheese
- 250 g white sugar
- 2 tsp. vanilla essence
- 6 eggs
- 1 tbsp cornflour
- 200 ml heavy cream
Instructions
- Preheat the oven to 200 º C. Prepare a springform pan of about 22 cm in diameter by greasing it and lining it with parchment paper.
- Beat the cheeses and sugar.
- Lower the speed setting of your mixer and add the eggs, one at a time.
- Lastly, add the cornflour, vanilla, and cream, mixing until you have a smooth batter.
- Pour into the pan and bake for about 35 to 40 minutes. If needed, place some aluminum foil over the top of the cake pan so it does get too burnt. The cheesecake should still jiggle a lot.
- Let it cool down for one hour. Store in the fridge for at least five hours or until set. Serve at room temperature.
