Indulge in the creamy decadence of this Gluten-free Basque Cheesecake, a delightful twist on the classic dessert. With its luscious texture and irresistible flavor, this recipe offers a heavenly experience for those with gluten sensitivities. Made with simple ingredients like cream cheese, eggs, and a touch of vanilla, each bite is a symphony of richness and sweetness. Baked to golden perfection, this cheesecake is a showstopper that's sure to impress. Follow along as I guide you through the steps to create this delectable treat, perfect for any occasion.
Burnt basque cheesecake
Shavuot is almost here and it's time for some cheesecake! I already shared a few cheesecake recipes on my blog and I am sharing another option for you to easily whip up and enjoy. I made this Basque cheesecake, also known as Basque burnt cheesecake, since the top of the cake looks almost burnt after baking. It also has many cracks and it doesn’t look pretty or impressive - a fitting name for this dessert. Now, for my version, I created a gluten free version so the recipe is more suitable for various taste buds, and also I have been trying to reduce my own gluten intake.
What is Basque cheesecake?
The name of this cheesecake comes from its origins. It was invented back in the 1990's in a La Vina restaurant in the Basque region in Spain. It's known for its silky smooth creamy inner texture and burnt cracked caramelized top.
The batter of the cake looks very runny before baking and that’s perfectly normal. Also the cake rises while baking and then falls back down while cooling. This is how the cracks are created and that’s just how this cake works. As I mentioned, it doesn’t look so beautiful - like a traditional, smooth cheesecake - but the taste, oh that's where you'd be impressed. It’s the perfect taste and you just can't resist having more than a single slice.
What is the difference between Basque cheesecake and normal cheesecake?
The main difference between Basque cheesecake and a regular cheesecake is that this one has no crust. The second thing is that you just bake it as is, no water bath needed (but that’s true also with other cheesecake recipes that I shared on my blog).
This gluten free Basque burnt cheesecake is baked at a high temperature which creates the top burnt crust. It helps to add the caramelized exterior and the unique final look.
To make the cake I only used a bowl and a spatula for mixing. No special kitchen equipment is needed. I baked the cake in a cake ring that I sealed with foil and baking paper. You can use any round baking pan. It doesn't really matter since you need to line it with baking paper. Because the cake rises while baking, well above the pan height, you will need high walls to hold it. Don’t worry it won't spill from the pan although it looks like it might. The size of the pan I used is 8inch / 20cm. For a bigger cake you can double the ingredients and use a 10inch / 26cm pan.
Before you dive into the cake and scarf it down, the cake must cool down for an hour or two. When taking it out of the oven it still has a jiggly center that needs to set.
Ingredients
The ingredients for this Basque cheesecake are cream cheese, eggs, sugar, salt, vanilla (paste or extract), cornstarch and cream. I used only ½ cup of sugar, if you like sweeter cakes you can add an additional ¼ cup. Before you bake the cake it's important to take the eggs and cream cheese out of the fridge and bring it to room temperature. This way, they will easily mix with the rest of the ingredients and you won't have a lumpy batter.
Process
The process of making the cake is simple, just mix all ingredients together and pour it to the pan to bake. The cake needs to bake for 50-60 minutes depending on your oven.
The outcome is a creamy rich cheesecake with a caramelized top. You can serve it with a sweet dessert wine or just as is. I am sure everyone will love it!
Tips
Achieving the perfect Gluten-free Basque Cheesecake requires attention to detail and a few handy tips:
Room Temperature Ingredients
Ensure that your cream cheese and eggs are at room temperature before beginning. This allows for easier mixing and a smoother batter consistency.
Line Your Pan
Use baking paper to line your cake pan, ensuring easy removal and preventing sticking. For higher walls, consider using two sheets of baking paper.
Preheat Your Oven
Set your oven to the specified temperature (200°C / 400°F with the fan) before you start mixing your ingredients. This ensures your oven is ready when it's time to bake the cheesecake.
Mixing Well
Take your time to mix the ingredients thoroughly. Start by combining the cream cheese and sugar until smooth, then add the eggs one at a time, followed by the vanilla, cream, and cornstarch. Mixing well ensures a uniform texture and flavor throughout the cheesecake.
Sifting Cornstarch
Sift the cornstarch into the batter to prevent lumps and ensure even distribution. This step helps achieve a silky smooth texture in the finished cheesecake.
Baking Time
Bake the cheesecake for the specified time (50-60 minutes) or until the top is golden brown and slightly firm to the touch. Keep an eye on it towards the end to avoid over-browning.
Cooling Completely
Allow the cheesecake to cool completely in the pan before attempting to remove or cut it. This helps it set properly and prevents it from crumbling.
Chill Before Serving
For the best flavor and texture, refrigerate the cheesecake for a few hours or overnight before serving. This allows the flavors to meld and the texture to firm up.
FAQS
While traditional Basque Cheesecake is made with cream cheese, you can experiment with other types of cheese for a unique flavor profile. However, keep in mind that the texture and consistency may vary depending on the cheese you choose.
Yes, you can substitute the sugar with a sugar alternative such as erythritol, stevia, or monk fruit sweetener. Just be aware that the sweetness level and texture may differ slightly from the original recipe.
Absolutely! You can add various toppings such as fresh berries, fruit compote, whipped cream, or a dusting of powdered sugar to enhance the flavor and presentation of the cheesecake.
While cornstarch helps to bind the ingredients and gives the cheesecake its smooth texture, you can try substituting it with arrowroot powder or tapioca flour if you prefer. Keep in mind that the texture may vary slightly.
Yes, you can freeze Basque Cheesecake. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight before serving.
When stored in an airtight container in the refrigerator, Gluten-free Basque Cheesecake can last for 4-5 days. Make sure to allow it to cool completely before storing and always use clean utensils to prevent contamination.
Yes, you can make this cheesecake ahead of time. Bake it as directed, then allow it to cool completely before covering and refrigerating. It actually tastes better after chilling for a few hours or overnight, allowing the flavors to meld together.
Other recipes to try:
For all my Shavuot recipes, be sure to check out my Shavuot recipe index.
Bake this Basque cheesecake today!
Experience the bliss of indulging in a slice of Gluten-free Basque Cheesecake – a heavenly dessert that promises to elevate your taste buds to new heights. With its rich, creamy texture and irresistible flavor, this cheesecake is a true delight for the senses. Picture yourself savoring each decadent bite, the smoothness of the cream cheese mingling with the subtle sweetness of vanilla, all encased in a golden-brown crust. Whether you're gluten-sensitive or simply craving a sumptuous treat, this recipe offers the perfect solution. So why wait? Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you longing for more. Indulge in the magic of homemade goodness – bake this cake now and let its exquisite flavors enchant you.
Gluten Free Basque Cheesecake
Ingredients
- 1 lb. (450 grams) cream cheese
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract or paste
- Pinch of salt
- 1 cup cream
- ¼ cup cornstarch
Instructions
- Take the cream cheese and eggs out of the fridge and bring to room temperature.
- Set the oven to 200°C / 400°F with the fan.
- Line an 8inch/20cm round cake pan with baking paper, I used 2 sheets to have high walls all over the pan.
- In a bowl, add the room temperature cream cheese and sugar and mix well.
- Add the salt and the eggs, one at a time.
- Mix well to incorporate the eggs in the batter.
- Add the vanilla and cream and mix.
- Sift in the cornstarch and mix again.
- Pour the batter to the lined pan.
- Bake for 50-60 minutes.
- Cool the cake completely before cutting it, 1-2 hours at room temperature.
- Serve and enjoy!
Video
Kayo says
Taste is good. Lacks the texture of runny & creamy center that I was looking for in Basque cheesecake.