Welcome back to another delicious lactose free recipe. For this recipe I am taking on the Basque cheesecake.
Basque cheesecake originated from a family ran cafe in the town of San Sebastian, Spain. Chef Santiago Rivera love experimenting and making different types of cakes every day. In 1990 he developed the Basque cheesecake.
Basque cheesecakes have no crust and are much lighter than a normal cheesecake. The top is cooked to a deep brown color giving it a delicious caramel flavor. The cheesecake is baked in wrinkled baking paper giving it the iconic rustic edges.
A few things to note:
- The cheesecake is often called the burnt Basque cheesecake. The top is meant to be a deep brown but not actually burnt. A burnt top gives an unwelcoming bitter flavor. The difference between deep brown and burnt may only be a few minutes in the oven. I recommend keeping a close eye on the cheesecake in the last ten minutes.
- To prevent cracking bring the ingredients up to room temperature before mixing. Stop when the ingredients are just combined. Don’t over mix.
- Dark spots may appear on the top of the cheesecake. These are air bubbles. To prevent this tap the uncooked cheesecake on your work bench. Pop any air bubbles you see. Repeat a few times.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
Instructions
- All ingredients should be room temperature before you start.
- Preheat your oven to 210°C (425°F). Measure out two piece of baking paper that will fit in the bottom of the tin with a generous amount of overhang.
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Scrunch the baking paper up into a ball.
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Unravel the pieces and place one into the bottom of the tin. Place the other piece rotated to the side so the baking paper form a cross. Loosely fold the corners of the paper over the side.
- Don't press the baking paper against the tin too flat. The bumps and creases of the paper give the cheesecake the interesting edges.
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Place the cream cheese in a large bowl. Beat until smooth.
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Add in the sugar and flour. Mix well
- Mix in the eggs one at a time being careful not to overmix.
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Mix in the cream and a teaspoon of vanilla extract if you wish.
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Pour the mixture into your tin.
- If you want to prevent dark spots appearing on your cheesecake tap the uncooked cheesecake on your work bench. Pop any air bubbles you see. Repeat a few times.
- Bake the cheesecake for 30 to 35 minutes.
- Remember the top is meant to be a deep brown but not actually burnt. The difference between deep brown and burnt may only be a few minutes in the oven. I recommend keeping a close eye on the cheesecake in the last ten minutes.
- Move the cheesecake to a cooling rack and leave to cool down to room temperature. Sinking is normal.
- Place the cheesecake in the fridge for a few hours or overnight.
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Remove the sides of the tin and gently remove the baking paper.
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Decorate with fresh edible flowers.
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Congratulations you have made a delicious Basque cheesecake! Serve, devour and enjoy.
