Culturally and ethnically distinct from the Spanish, the Basque people from an area now part of Spain have been part of the US immigrant story since the 1550s. Their influence can be seen especially in northern California and Nevada, where wide ranges bolstered their sheep herding skills. Basque cheesecake, a unique specialty, has no crust and a fluffier texture than its New York counterpart. Thanks to its beautifully caramelized top, the flavor stands extremely well without toppings. It doesn’t take too much skill to make, but pay attention to this recipe carefully! It has a few quirks.
Tips for Making Basque Cheesecake
Though it doesn’t require the babying that NYC cheesecake does, this recipe does have a few necessary peculiarities, like measuring your eggs by volume and not by number of eggs. You’ll notice some particular instructions that you may be tempted to skip, and….I don’t recommend it.
Yes, Temperature Does Matter
Most of the ingredients here are listed as “room temperature” or “softened.” While many people skip this part, it is absolutely crucial for a nice, smooth cheesecake with an ideal texture. Cold ingredients straight from the fridge tend to clump together and are very, very difficult to incorporate smoothly. They also require more beating time in a mixer, meaning more air in the batter, meaning cheesecake that is not smooth or dense enough.
To Bubble or Not to Bubble
One unique part of this recipe? Popping bubbles! For a perfectly smooth cheesecake that will impress all your friends, this extra step is mandatory. Here’s how to do it:
- Lift the pan with uncooked batter an inch or two above the counter.
- Drop it gently, then lift and drop 2-3 more times to bring as many bubbles to the surface as possible.
- Use the tip of a sharp knife or a toothpick to pop bubbles. For lots of small bubbles, you can drag your sharp object in a swirly pattern.
- Repeat 3 or 4 more times, or until you’ve gotten the vast majority of the bubbles.
How to Make Basque Cheesecake
Basque Cheesecake
Equipment
- measuring cups and spoons
- 2 mixing bowls
- Electric mixer (optional)
- parchment paper
- 9″ Springform pan or pie plate
- rubber spatula
Ingredients
- 1 1/2 c cream cheese three 8 oz blocks, room temperature
- 1 cup granulated white sugar
- 1 1/4 cups whipping cream room temperature
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 3/4 c + 1 tbsp eggs 4 large eggs, room temperature
Instructions
- Adjust the rack of your oven to be in the center. Preheat to 425℉
- Measure 2 pieces of parchment paper to ensure they will fit in a 9-inch springform pan or pie plate with plenty of extra. Crumple each sheet, then flatten it back out so it's pliable. Place the paper in a t shape in your pan and press into the edges (it's okay if it doesn't go all the way down, the batter will push it down).
- In a large bowl or the bowl of a stand mixer, beat softened cream cheese on medium for 2 minutes, then add in the sugar and beat on low for 10 seconds.
- Break your eggs into a 1 c measuring cup. Beat lightly with a small fork or whisk. If the eggs go farther than about ¼ inch past the ¾ line, pour small bits out until it is.
- In a separate medium bowl, add the flour and ¼ of the cream, and whisk by hand until it's smooth (no lumps!). Slowly add in the rest of the cream, stirring continuously, then vanilla until smooth and uniform.
- Turn your stand mixer back to low, then slowly pour in the flour/cream mixture and beat until it's combined. With the mixer still going on low, slowly pour in the eggs. Beat on low until fully combined.
- With the help of a rubber spatula, pour your batter into your pan prepared with parchment paper. When all the batter is in, Pick the pan about 2 inches off the counter and gently drop it 3 or 4 times to bring bubbles to the surface. Use the tiny tip of a knife or toothpick to pop the bubbles. Repeat the dropping and popping about 4 times total.
- Bake for 45 minutes, or til the top is a deep golden brown, but not black! (Note: in some ovens, this may take up to an hour). The cheesecake will be puffy but a bit jiggly in the middle.
- Cool in the cake pan on the counter for 2 hours. If you're worried about outside interference, cover with a kitchen towel. Move to the fridge and cool for another 8 hours at least (uncovered).
- Once cooled, simply use the parchment paper to lift it out of the pan. If desired, peel off the paper carefully and plate (however, most people serve it in the paper for a rustic look). Cut with a sharp knife and consume immediately!
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