Basque Cheesecake
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
Prep Time: 25 minutes mins
Cook Time: 40 minutes mins
Chill Time: 4 hours hrs
Total Time: 5 hours hrs 5 minutes mins
Course: Dessert
Cuisine: French, Spanish
Servings: 8 slices
Calories: 402kcal
Crust:
- 130 grams ground vanilla wafer cookies (about 1 ¼ cup) or ground graham crackers
- ¼ tsp kosher salt
- 85 grams melted unsalted butter (6 Tbsp)
Cheesecake:
- 454 grams brick style cream cheese (18 oz) room temp
- 100 grams granulated sugar (½ cup)
- 3 large eggs room temp
- 1 ½ teaspoon pure vanilla extract
- 16 grams all-purpose flour ( 2 Tbsp)
- ½ teaspoon kosher salt
- 250 ml heavy cream ( 1 cup)
Crust:
In a medium bowl, stir together ground vanilla wafer cookie (or ground graham crackers), salt, and melted butter until mixture is well moistened.
Transfer to prepared cake pan. Press into an even layer into the bottom of the pan. Use a tamper or flat bottom of a drinking glass (or measuring cup) to compact and smooth out the crust. Set aside while you prepare filling.
Filling:
Place cream cheese and sugar in a food processor fitted with blade attachment. Process until mixture is smooth. Scrape down sides of bowl as needed.
Add in vanilla. With the processor running, add eggs one at a time, ensuring each egg is incorporated before adding the next. Stop processor. Scrape down sides of bowl.
In a small bowl, stir together flour, salt, and about ¼ cup of cream until paste forms. Slowly add remaining cream, a little at a time, until mixture is smooth and there are no lumps of flour.
Transfer flour mixture to food processor. Add any remaining cream to food processor bowl. Run food processor for another 30 seconds until mixture is smooth and well incorporated.
Pour mixture into prepared cake pan on top of crust. Use a mini offset spatula or the back of a spoon to spread filling into an even layer.
Place filled cake pan on a baking sheet to catch any spills during baking. Place in center of preheated oven. Bake for 35-40 minutes until top is browned yet center is stilly jiggly. Remove from oven and cool in pan.
Let cheesecake cool to room temperature before serving. Unmold cheesecake from pan. Enjoy at room temperature or chill overnight.*
- *See blog post regarding desired cheesecake texture- either soft silky custard or firm creamy.
- Reduce salt amount by half if using table salt.
- Store leftover cheesecake in an airtight container in the fridge for up to 3 days. Alternatively, tightly cover with plastic wrap.
Equipment Notes:
Calories: 402kcal, Carbohydrates: 31g, Protein: 13g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 135mg, Sodium: 718mg, Potassium: 233mg, Fiber: 0.3g, Sugar: 22g, Vitamin A: 859IU, Vitamin C: 0.2mg, Calcium: 234mg, Iron: 1mg