Basque cheesecake is a unique cheesecake that is made without a crust. The cheesecake is baked at a high temperature for a relatively short period of time, which makes the recipe extremely intriguing. additionally without flour.

Components:

• around 1 kilogram of Philadelphia cream cheese – My cheese blend is visible in the description.
• A full carton of 500 ml whipped cream (36%).
• Approximately 400 g of 6 large or 8 little eggs after breaking
• One cup, or roughly 250 grams, of caster sugar (you can give less sugar)
• One packet (16 g) of vanilla sugar
• Four grams, or one level teaspoon, of salt

Basque cheesecake

The glass holds 250 milliliters. I used a 24 cm high-rimmed springform pan to bake the cheesecake.

An additional great fit will be a 25–26 cm springform tin. Remove the cream, cheese, and eggs from the refrigerator and let them come to room temperature.

NOTE: The ingredients include approximately 1 kilogram of cream cheese. Philadelphia cheese should be used exclusively in the baking of basque cheesecake. But it’s rather pricey, and I find that mixing different kinds of cheese together produces the tastiest Basque cheesecake. My best and most reliable set is:

• Two 125-gram packets of Philadelphia cheese.
• One 250 gram packet of mascarpone cheese.
• Four 150-gram “buckets” of Almette cream cheese.

The components I used were the basis for calculating the calories. This is only an estimate of the calories because the amount of calories in your ingredients can differ from mine. I did not factor in the fruit garnishes when figuring out the Basque cheesecake’s calorie count.

I was able to make an around 1880-gram Basque cheesecake with the items listed. I advise you to study the complete recipe before you begin making the cheesecake so you can get ready for the subsequent steps of preparation well in advance.

Basque cheesecake recipe

Transfer approximately 1000–1100 grams of cream cheese into the mixer bowl. The best Basque cheesecake is made with cheese:

• Two 125-gram packets of Philadelphia cheese.
• One 250 gram packet of mascarpone cheese.
• Four 150-gram “buckets” of Almette cream cheese.

Since we add salt to the cheesecake nonetheless, it is highly advised that the cheese be a little bit salty.

It’s not necessary to make an identical set. For instance, you may offer 500 grams of mascarpone and 500 grams of cream or yogurt-flavored fluffy cheese, such as Almette, Turek, or another similar type. Philadelphia cheese can be served alone or combined with other light cheeses.

In my opinion, it’s a fantastic idea to mix extremely creamy cheese, like mascarpone and Philadelphia, paired with fluffy cheese in the form of ground cottage cheese (the fluffy sandwich cheeses, not the cheesecake curds from a bucket).

Add a flat teaspoon of salt (or less if you prefer salted caramel or salted caramel ice cream), a tiny sachet (16 grams) of vanilla sugar, and 250 grams of caster sugar (you may also use powdered sugar). Using a high-speed mixer, blend everything until it’s smooth. It is intended for the sugar to melt into the cheese mixture. It took me roughly two minutes.

Start adding the eggs one by one. Keep mixing at a high speed while adding the eggs every 15 to 20 seconds.

Advice: You can add a few drops of vanilla essence or half a teaspoon of vanilla paste, or you can use homemade vanilla sugar in its place. If you like your cheesecakes less sweet, you can cut the sugar down to 150 grams.

Lastly, add 500 ml more of the 36% whipping cream. There will be a full, bigger carton of sweet, thin cream. Continue mixing, but at a slower pace, for an additional 10 to 15 seconds. A slender mass will result.

Advice: It’s likely that you can even pour cream with a 12% fat level. But I always add the extremely fat one—36%—to everything.

Get your baking pan ready. A 24 cm springform tin with a raised rim was what I used. Secure the hoop after lining the tin’s sides and bottom with parchment or baking paper. I used two larger sheets of baking paper this time. To make them more pliable, I dented them. I arranged them so that there was a longer one first, then the other.

I arranged them so that the longer piece of parchment protruded everywhere by placing one on top of the other. This prevents even a cheesecake that is rapidly rising from escaping the mold.

Another option is to cut the paper into strips instead of crimping them. Grease the interior sides with softened butter to ensure the paper sticks firmly. Taller strips of baking paper (which you must cut yourself from a sheet of baking paper) should be placed on the greased sides.

Fill the tin with the entire mixture underneath the Basque cheesecake. In my instance, the bulk nearly filled the mold to the top (the edges).

The steam feature on this cheesecake does not make it inebriated. There is also no use of a water bath. The cheesecake bakes at a high temperature for a little period of time.

After preheating the oven to 230 degrees, place the cheesecake tin inside. Choice of baking: top or bottom. Select a floor that is lower than the middle shelf—ideally the bottom shelf or the first one from the bottom. The cheesecake should bake for 45 to 50 minutes.

It will most likely develop quickly, turn brown from the top, and possibly even burn a little at the very end. This is typical. Do not open the oven door for at least 30 minutes after turning it off.

After that, take the cheesecake out of the oven.

The cheesecake will eventually sink back to its initial position. When baked, basque cheesecake takes on the consistency of custard. This indicates that the cheesecake will act like jelly (in the middle) if you move the mold slightly sideways.

After taking the cheesecake out of the oven, do not take it from the tin since it will be quite soft and must be chilled before slicing and serving. Put it in the refrigerator for at least six hours, or better yet, overnight, (in a tin).

Advice: The cheesecake can be baked for 40 to 45 minutes if it is placed in a 26 cm springform pan. As every oven bakes differently, you can find that your cheesecake is toasting too quickly or even burning too early.

For this reason, I advise you to check on it halfway through baking. In this instance, the burner’s power should be reduced by ten degrees. Additionally, cheesecake burns more quickly when it is too near the highest heat.

The Basque cheesecake should only be served once it has fully cooled. The cheesecake is delicate and creamy, yet it slices through flawlessly. It will keep fresh for at least six days if stored in the refrigerator. I suggest adding some fresh fruit as a garnish before serving.

Additionally, you can sprinkle it with sugar from the top, which needs to be quickly toasted with a burner. A caramel-like sugar surface will result.

Alternatively, you might cover the cheesecake with salted caramel. It needs 80 grams of sugar, 35 grams of butter, 50 milliliters of 36% whipping cream, and a hefty dose of salt to create.

Cream and butter are stored at room temperature. Fill a saucepan or pan with a heavy bottom with all of the sugar. While you wait for the sugar to dissolve, turn the burner down to low. Using a spatula, softly mix the sugar. Add the butter just after the sugar has completely dissolved and turned a lovely honey amber color.

Mix everything together immediately, then stir in the cream and salt after the butter and melted sugar have blended. For a while, stir everything slowly. Once the salted caramel comes to a boil, remove from the heat source.

Still, keep whisking the caramel until a uniform liquid is achieved. Cover the cheesecake with the slightly chilled caramel. On top of the caramel, you can add sprinkle toasted peanuts or popcorn.

Enjoy your food.