Perfectly Baked Basque Cheesecake: A No-Fail Recipe

Ingredients

Cheesecake Ingredients

550 grams (2 pounds) cream cheese
120 grams (0.5 pound) sugar
10 grams (0.5 tablespoon) vanilla sugar
25 grams (1 tablespoon) cornstarch
4 eggs
350 grams (1.5 cups) heavy cream (33-35%)
1 tablespoon lemon juice

Topping

Favorite chocolate for drizzling

Equipment

Mixing Bowls
Use large, medium, and small mixing bowls for various stages of combining ingredients. Stainless steel bowls are ideal for maintaining the correct temperature.
Whisk
A good-quality whisk will help you achieve a smooth, lump-free batter. Silicone whisks are gentle on non-stick surfaces.
Baking Pan
Choose a springform pan for easy removal of the cheesecake. Ensure it’s durable and well-maintained to avoid leaks.
Parchment Paper
Using damp parchment paper helps the cheesecake bake evenly. Double layers ensure easy removal and less mess.

Instructions

Step 1

Prepare the Batter

In a bowl, whisk together the cream cheese, vanilla sugar, and regular sugar.

Add the eggs and mix until smooth and combined.

Incorporate the lemon juice, cornstarch, and heavy cream into the mixture, and whisk again until smooth.

Step 2

Baking Instructions

Line a baking pan with 2 layers of parchment paper dampened with water.

Pour the batter into the prepared pan.

Place the pan in an oven set to convection mode at 240°C (465°F). Note: If you have an electric oven, preheat it after putting the cheesecake inside; for gas ovens, preheat it beforehand as it might take longer.

Step 3

Final Steps

Bake for approximately 25 minutes until a burnt top forms.

Remove from the oven and let it cool completely.

Refrigerate for 2-3 hours or preferably overnight.

Drizzle with your favorite chocolate and enjoy!

Servings

Serving this cheesecake can be as simple or as elegant as you fancy. Here are some ideas to inspire you:

Classic Style: Serve each slice with a drizzle of your favorite chocolate and a dollop of whipped cream. 🍫

Fruit Explosion: Top each piece with fresh berries or a berry compote to add a burst of color and flavor. 🍓🍇

Nut Lover’s Delight: Garnish with crushed nuts like walnuts or pecans, adding a crunchy texture that complements the creamy cake. 🌰

Decadent Duo: Pair your cheesecake with a scoop of vanilla ice cream or a splash of coffee liqueur. 🍦☕

Party-Ready: Arrange slices on a platter with Artisan crumbly cookies and fresh fruit for a dessert board that will wow your guests. 🍪🍏

Variations

For those with dietary restrictions, don’t despair! Here are some twists for making this recipe gluten-free or vegan without compromising on taste:

Gluten-Free: Simply ensure that all your ingredients, including cornstarch and chocolate, are certified gluten-free. 🌾🚫

Vegan: Replace the cream cheese with a vegan alternative (like cashew-based cream cheese) and use a flaxseed mixture as an egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). Swap heavy cream with coconut cream. 🍃🐄🚫

Faq

Am I supposed to preheat my oven?
For a convection oven, no. Place your cheesecake inside first, then turn it on. For gas ovens, preheat as they take longer to warm up.
Why use parchment paper dampened with water?
Damp parchment paper helps distribute heat evenly and prevents the cheesecake from sticking to the pan.
Why is my cheesecake cracking?
Overcooking or rapid temperature changes can cause cracks. Make sure to follow the baking times and let the cheesecake cool gradually.
Can I add flavorings to the batter?
Absolutely! Feel free to mix in chocolate chips, fruit zest, or extracts to customize your cheesecake.
How long can I store this cheesecake?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month. Thaw in the fridge before serving.
Can I make mini cheesecakes with this recipe?
Yes, you can! Use a muffin tin lined with cupcake liners. Reduce the baking time and keep a close eye on them.