Baking is my comforting escape. It’s the careful measuring, the precision of each step, and the sweet reward at the end that I need when I’m feeling a little off. Between the news of the day and my recent surgery I’ve needed to bake more than ever but haven’t been able to until now. Seven weeks ago, I underwent an extensive and invasive hip surgery to repair a torn gluteus muscle, which has kept me from cooking and baking at the pace I love. But progress is happening – I’ve officially ditched the walker and crutches, and while my walking is still slow at times (think Tim Conway shuffle below 😂), it’s a step in the right direction! <Mom joke, get it?>

Enter the Basque cheesecake.

A Basque cheesecake is a crustless, rustic-style cheesecake that originated in the Basque region of Spain, specifically San Sebastian. Basque Country consists of four provinces in northern Spain and another three in south west France. 



Unlike a traditional New York-style cheesecake, which is smooth, dense, and baked in a water bath, a Basque cheesecake is baked at a high temperature, creating a deeply caramelized, almost burnt top while maintaining a soft, custard-like center. Its ingredients are simple – cream cheese, eggs, sugar, heavy cream, and flour – but the alchemy comes from its unique baking method. The high heat causes the exterior to develop a rich, golden-brown color and slightly crackled texture, while the inside remains creamy and luscious. It’s served at room temperature or slightly chilled, and it doesn’t require any toppings, though you may want to enjoy it with fresh fruit or a drizzle of honey.

This cheesecake is meant to be beautifully imperfect; cracks, deep caramelization, and an uneven top are all part of its charm.

Basque Cheesecake

Ingredients:
butter or coconut oil spray for the springform pan
4 ½ bricks of cream cheese
350 grams granulated sugar
1T good vanilla (I make my own – very easy to make and upkeep)
¼t kosher salt
250g whole eggs, weighed out of their shells (about 5 large eggs)
2C heavy cream
30 grams all-purpose flour
optional: fresh fruit or honey drizzle

Directions: 

As with any baking project, bring all ingredients to room temperature before starting.

Preheat the oven to 400°. Line the bottom of a 9” springform pan. Grease the inside, including the parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar, and salt until smooth. Scrape down the sides as needed. There may be some small lumps, don’t worry about those. Add the eggs one at a time, beating and scraping down the sides in between additions. With the mixer on low, add in the cream and then sprinkle in the flour. Mix until combined and smooth.


Pour the batter into the prepared pan, smooth the top, and bake until deeply browned 65 to 70 minutes for a 9” springform pan.

Remove the cake from the oven and cool completely. Slowly remove the outside of the springform pan. Tastes best after it has been refrigerated.

Note:
When the cake is done it will look almost burnt on the top and sides (it’s caramelization), it will be very puffed up like a soufflé, and the center will still be jiggly. This is all normal.

T = Tablespoon
t = teaspoon