The Perfect Basque Cheesecake

If you are a foodie, you will have certainly seen this viral cheesecake around. Before it's fame, the basque cheesecake was most commonly found in Spain as "una tarta de queso". Its defining features are a burnt top and barely set centre. In this recipe, the traditional cook time will yield a slightly runny texture, however, I have offered modified cook times for those of you who prefer a more structured cheesecake. My recipe also offers a bit of a twist to the more traditional recipes out there with an added touch of sour cream. This simply helps with texture and diminishes the sweetness, making this an easy crowd pleaser. You can garnish your cake with salted caramel sauce for a bit of added sweetness & I find it plays off the already caramel flavour of the burnt top. Otherwise, I also love this served with a reduced chunky strawberry sauce.

Servings: 12 Servings

Prep Time: 30 Minutes

Bake Time: 40-55 Minutes

Chill Time: 3-5 Hours

Total Time: 4-6 Hours

Ingredients:

• 900g Room Temp. Creamcheese

• 6 Eggs

• 340g White Sugar

• 1 Tsp Salt

• 1 1/2 Tsp Vanilla or Vanilla Bean Paste

• 300g Full Fat Sour Cream

• 150g Heavy Whipping Cream

• 60g All-Purpose Flour

Instructions:

1. Oven preheat options: For a runnier cheesecake, preheat oven to 465F. For a more well done cheesecake, preheat oven at 395F. (cook times described bellow). NOTE: I prefer a runnier cheesecake which is showcased in the photo of this recipe).

2. In a stand mixer or large bowl, whisk cream cheese until fluffy then add in sour cream and mix again.

3. Add sugar in two parts, mixing until combined and then mix in one egg at a time. Be sure to scrape the sides and bottom of the bowl to ensure that all the cream cheese mixture is incorporated.

4. Next, add salt, vanilla and heavy whipping cream and mix until smooth, again, making sure you scrape the bottom and sides of the bowl as you go.

5. Pass the flour through a mesh sieve directly over the bowl of cream cheese goodness. The sieve will help to remove any lumps in the flour and will reward you with a smooth filling.

6. Line a 10 -inch round spring form pan with butter then insert two layers of parchment paper inside, making sure you cover the edges of the pan completely so that batter doesnt run out. (PRO TIP: I like to scrunch each piece of parchment paper into a ball before lining my pan. This simply makes the paper more maliable.) (Note: The cheesecake batter will come up close to the edge of the dish, which is ok. I usually will place a baking sheet under my spring form pan before placing in the oven which makes it easier to transfer the cake in and out of the oven.)
   

7. Pour your filling into the pan then tap the pan onto your counter top a few times to push any air bubles to the surface of your filing. The more air that is let out, the less rise you'll get in your cheesecake. The less it rises, the less likely it will crack the surface of your cake. (Note: craking can also occur if you over bake your cheesecake.)

8. Baking options: For a runnier cheesecake, bake at 465F for 40-45 minutes. (NOTE: Your cheesecake batter will look completly undercooked and wobbly- THIS IS WHAT YOU WANT! You will doubt yourself and wonder if you should put it in longer.. Dont. It will set in the fridge and the giggle will be gone.) For a more well-done cake, bake at 395F for 50-55 minutes.

9. Once baking is complete, remove your cake from the oven and set it on a counter to cool for 1-2 hours.

10. Options! You can continue to rest the cheesecake on your counter for 3 more hours and serve your cake slightly warm or you can place your cheesecake into the refridgerator uncovered for 3-5 hours before serving. (NOTE: You can let your cheesecake set overnight before serving for an extra smooth finish. For this, let your cheesecake rest in the fridge for 3-5 hours before lightly drapping a plastic wrap over the edge of the spring form pan, making sure the pastic wrap doesnt touch the cake. If you place the plastic wrap too soon over the cake, you will trap heat and condensation will form on the top of the cake).

11. Cut and serve your cake. It's delicious plain and on its own or you can add salted caramel over top or cooked strawberries! All options are amazing! (NOTE: If you have any leftovers, place in an airtight container or cover with plastic wrap. It will keep in the refridgerator for 3-5 days).