I saw on thread Loaf Pan Basque Cheesecake by LayRecipes. I had asked for the recipe. I was given the recipe. Today, I am trying it out with a few ingredient changes so I can call it my own. I am grateful to get this recipe. Of course, I had searched about 50 Basque cheesecake recipes and compared the oven temperature most are 200-250 degrees C, cream cheese: 2 to 4 packets about 500-900 g, eggs: 2-6, liquid: thicken cream, whipping cream, double cream, sour cream and flour: cornflour, cornstarch, plain flour and cake flour. The sugar; castor sugar and granulated sugar. The time of baking: 30-60 minutes. Everyone said no bain-marie (hot water bath).
Google: “Basque cheesecake is an iconic baked cheesecake hailing from San Sebastián in Spain’s Basque Country (hence the name!). It’s become increasingly popular over the past few years. It’s a crustless cheesecake that’s starting to become a trend in the US. It’s main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior. It’s more traditional to have a custard-like center.”
Whenever I make a cheesecake, I like to use a bain-marie (hot water bath) because it helps the cheesecake bake evenly with nearly a crack-free surface. I tried the bain-marie after 45 minutes; as it is still very liquid when I pull the oven rack out a little to check. It’s still very liquid. I decided to use bain-marie method. Finally, it’s looks like most Basque cheesecake. My friends said it was smooth, creamy and delicious. I had to stop them from coming back for more; took the cut half picture. I am happy it turnout well though, when I lift it out of baking tray with wobbly hand and nearly drop the Basque cake. So, there are a few cracked lines. Let’s bake Basque with bain-marie method!!!
Ingredients
For the cheesecake batter
1 box 250 g Philadelphia cream cheese, softened
1 tub 250 g spreadable cream cheese, softened
3/4 cup granulated sugar
2 large eggs
100 ml double cream
20 ml buttermilk
30 g plain flour
1 Tsp vanilla extract
Method
Preheat oven 220°C for at least 1 hour. Greased and triple lined with parchment paper of the 20 cm round spring form; ensuring there are 2 inches edges are overhanging for easy removal. Set aside.
Make the cheesecake batter
In a mixing bowl, beat the cream cheese, spreadable cream cheese and sugar until smooth and creamy for about 5 minutes. Add the eggs one at a time, mixing well after each addition. Then pour in double cream, buttermilk and vanilla extract, and continue beating until fully incorporated.
Sift in the flour and gently fold in to cheesecake batter with a metal spoon until smooth. Put the kettle on. Get a metal basin ready; that can slide in under the oven rack where the Basque cheesecake baking tray will sit on top, for later. Spoon cheesecake batter into the prepared baking pan; smooth the top. Lower temperature to 200 degrees C. Bake for 45 minutes, or until the top is deeply golden and slightly jiggly in the center. If it’s still liquid, optional use bain-marie method for a further 15-20 minutes. Do keep an eye on cake, ensuring not black burnt.
Finally, it looks like most Basque cheesecake recipes. Switch off oven, leaving Basque cheesecake in oven and open oven door a jar using a wooden spoon for 30 minutes. When time up bring out Basque cheesecake to cool completely in the pan on the rack on benchtop for 1-2 hours.
My cake was smooth on the top. Happy it turned out well. Then put it in the fridge for at least 4-6 hours or overnight for best results. I left it in overnight; the top was hard. I took it out from the fridge and let the cake sit on the benchtop for 2-4 hours until the top had softened a bit. Then I transferred it to my cake base: I had wobbly hands and nearly dropped the cake. It has some cracked lines. Serve my friends the cake with coffee, tea, or dessert wine. Enjoy!!!!
Note: The majority of Basque cheesecakes do not need the bain-marie method. I did mine as it was still liquid. Oven temperature and models do vary. Do check on your Basque cheesecake: it should be jiggly in the middle after most recipes say 40-50 minutes. Mine is not. So, I had to use the bain-marie, ensuring it was not burnt black.
I use two different types of cream cheese, butter milk and flour. Most recipes use cornflour, cornstarch, plain flour and heavy cream; here is double cream in OZ.
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