Basque cheesecake: The rise of a caramel-infused revolution
While traditional cheesecake has been a staple on our tables for decades, the Basque cheesecake has gained popularity in recent years, particularly during the holiday season. With its darkly browned top, creamy interior, and slight caramel flavour, it stands out due to its simplicity and sophistication. What’s the secret? The ingredients—and unexpectedly, it’s not just about the cheese.
Since making its debut on the culinary scene, it has impressed with its simplicity and elegance. The Basque cheesecake—charred on the outside yet soft and creamy on the inside—has won over not just dessert enthusiasts but also those who traditionally shy away from cheesecakes. Although the ingredient list is brief, there's no room for randomness. Small details, such as selecting the right cream, are key to achieving its unique taste and perfect consistency.
What cream for Basque cheesecake?
The key to success is heavy cream with a fat content of at least 30%, ideally 36%. This contributes to the characteristic, silky texture of the interior and ensures the cake remains slightly moist after baking. Using a cream with lower fat content (for example, 18%) can make the cheesecake too watery, cause separation, or prevent it from achieving its smooth consistency.
UHT creams can also work well, as long as they are fresh and free from thickening additives. It’s worth avoiding "soup" creams and low-calorie options, as these often contain starch or stabilizers that ruin the bake’s texture.
Why is cream so important?
In Basque cheesecake, there is no crumbly crust, jelly, or fruit—the magic lies entirely in the structure and flavour of the creamy filling. The quality of the cream determines whether the cheesecake will be both velvety and firm enough. High-fat cream (at least 30%) provides the right consistency and protects the cheese mass from drying out during high-temperature baking. Additionally, the fat enhances the taste by imparting a buttery, rich aroma that makes this cake so unique. In Basque cheesecake, there can be no compromise—the choice of ingredients is critical to its success.
What ingredients for Basque cheesecake?
The simplest version of Basque cheesecake includes just a few ingredients: cheesecake curd, eggs, sugar, 36% cream, and a touch of flour. The entire cake is baked at a high temperature, creating its signature dark crust. For your first attempt at the recipe, stick to the classic version—without additions, fruits, or glaze. Once you’ve mastered the base, you can start experimenting with variations.
