Basque cheesecake: The secret ingredient redefining Easter tables
While traditional cheesecake has been a staple on our tables for decades, the Basque cheesecake has recently taken the culinary scene by storm, especially during the holiday season. Darkly caramelised on top, creamy inside, with a hint of caramel flavour, and sans crust—it’s a simple yet sophisticated dessert. Its secret? The ingredients. And surprisingly, it’s not solely about the cheese.
Since it made its debut on the culinary stage, it has captivated diners with its simplicity and elegance. The Basque cheesecake—slightly charred on top yet soft and creamy inside—has won the hearts of not only dessert enthusiasts but also those who usually avoid cheesecakes. Although the list of ingredients is short, there's no room for randomness in this cake. It's the small details, like selecting the right cream, that determine its unique flavour and perfect consistency.
What cream for Basque cheesecake?
The key to success is heavy cream with a fat content of at least 30%, and preferably 36%. This cream is responsible for the characteristic, silky texture of the interior and the slight moistness of the cake after baking. Using cream with a lower fat content (such as 18%) can make the cheesecake too watery, cause it to separate, or fail to achieve its velvety consistency.
UHT creams are also suitable—provided they are fresh and free from thickening additives. It's worth avoiding "soup" creams and low-calorie products, as these often contain starch or stabilisers that can spoil the texture of the cake.
Why is cream so important?
In Basque cheesecake, there is no crumbly crust, no jelly, or fruits—the entire magic lies in the structure and flavour of the creamy mass. It's precisely the quality of the cream that determines if the cheesecake will be velvety and simultaneously firm enough. High-fat cream (at least 30%) not only provides the correct consistency, but it also protects the cheese mass from drying out during baking at high temperatures. Additionally, the fat influences the flavour—imparting a buttery, rich aroma, which makes this cake taste so unique. There is no room for compromise in Basque cheesecake—the choice of ingredients is fundamental to its success.
What ingredients for Basque cheesecake?
The simplest version of Basque cheesecake contains just a few ingredients: cheesecake curd, eggs, sugar, 36% cream, and a touch of flour. The entire cake is baked at a high temperature, giving it its characteristic dark crust. If you want to try the recipe, you should start with the classic version—without any additional ingredients, fruits, or glaze. Only once you have mastered the basic version can you experiment with variations.
