This delicious Basque Cheesecake recipe comes from Tavel Bristol-Joseph, pastry Chef and co-owner of some of the very best restaurants in Austin including Emmer & Rye, TLV, Hestia, Henbit, and Kalimoxto, where this delectable cheesecake is served. Basque Cheesecake originated in San Sebastian, Spain at a restaurant called La Viña.
Basque Cheesecake Ingredients
The cheesecake itself is fairly straightforward, with only seven ingredients:
- Cream cheese
- Heavy cream
- Vanilla extract
Here are a few tips that helped us successfully make this Basque Cheesecake (thank you Chef Tavel!):
- Set the cream cheese and eggs out first thing in the morning so they can come to room temperature by the time you’re ready to prepare the cheesecake. Let’s be real– there’s nothing worst than trying to warm cream cheese in the microwave to room temperature without warming it too much, whereas you can speed up the process with eggs by putting them in a bowl of warm water.
- You’ll want to use your stand mixer for this recipe to make sure all of your ingredients are very well blended and incorporated throughout each stage.
- The recipe directs you to scrape down the sides of the bowl several times throughout the process– do not skip these steps! This will help create a smooth, creamy consistency without lumps, which will lend to great texture and flavor distribution of your cheesecake.
- Don’t be afraid of placing the parchment paper in your springform pan perfectly. As long as the bottom and sides are covered, the cheesecake will be able to bake properly and continue to rise beyond the height of your springform pan.
- While baking do not open your oven. This will help maintain prevent your cheesecake from falling or cracking.
- After your cheesecake is baked and cools on the counter, make sure to let it set properly in the refrigerator. This step is crucial and if you cut into your cheesecake before this step, your cheesecake slices won’t be intact. at Kalimotxo they let the cheesecake refrigerate overnight, but in a pinch you can put your cooled cheesecake in the fridge for 2 hours minimum (the longer the better!).
7-Ingredient Basque Cheesecake
- Stand mixer
- 36 oz cream cheese*
- 240 grams sugar
- 6 large eggs
- 1 large egg yolk
- 25 grams flour
- 5 grams salt
- 484 grams heavy cream
- 1 teaspoon vanilla extract
- Allow the cream cheese and eggs to come to room temperature.
- Preheat the oven to 500 degrees F and remove the top rack to allow room for the springform pan and protruding parchment paper (explanation below).
- In a stand mixer, combine the cream cheese and sugar and mix on high until creamy. Scrape down sides of bowl. Add eggs, two at a time, while allowing the mixer to continuously run on medium speed. Scrape down the sides of the bowl after each addition. Add vanilla, salt, and flour to cream cheese mixture while on medium speed. Scrape down the sides of the bowl. Pour cream into bowl while mixer is on low speed. Scrape down sides and bottom, and make sure entire mixture is smooth and without lumps.
- Prepare a 9-inch springform pan with parchment paper. Press the paper into the mold of the pan, while leaving then sides high. You do not need to fold parchment paper over on the sides, the height allows the cheesecake to rise higher than the pan.
- Bake the cheesecake at 500 degrees in a nonconvection oven without opening the oven for 36-40 minutes, or until the cheesecake is firm around the edges and slightly jiggly in the center. Allow the cheesecake to cool on the counter, and then place in the refrigerator to set overnight. ** The cheesecake should be cool before removing the springform and paper.