Dessert

Basque Cheesecake

This Basque Cheesecake is all about balance—rich, creamy, and perfectly straddling the line between sweet and savory. The beauty lies in its simplicity: a silky, homogenous batter baked to perfection with a gently blackened top. A generous pinch of salt elevates every bite, enhancing the cheesecake’s unique character. Remember, it’s all about texture—smooth, luscious, and just a little indulgent. Even if the top isn’t as dark as you hoped, trust the process: the magic is in that first spoonful.

January 14, 2025

By Gourmet Glow

Ingredients

21oz Full Fat Cream Cheese

1 2/3 cups Caster Sugar

6 Large Free-Range Eggs

130ml Sour Cream

130ml Double Cream

½ tsp Sea Salt Flakes

1/5 cup Plain Flour

Directions

Begin with the tin prep. Take two sheets of non-stick paper and arrange them perpendicular to each other to line a 7” springform pan. Preheat oven 480F.

Add the cream cheese to the base of a stand mixer fitted with a paddle attachment. Blend on low speed until smooth then add the sugar.

Continue blending until completely dissolved, then crack in each egg, blending until completely combined.

Add the sour cream and double cream and mix until just homogenous. Stop the mixer.

Remove 1 ladle of the cream mixture and add to the sifted flour and salt, combine until smooth then add the whole lot back to the mixer, mix until combined then stop.

Pour the batter into your prepared pan and gently tap to release any air bubbles.

Bake for 29 minutes then remove and allow to cool completely before cutting and serving.