Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Basque Cheesecake Recipe
The enduring Basque Cheesecake has landed! With a mousse-like creamy vanilla texture and lovely golden “burnt” floor, the flavours remind me of créme caramel. You’ll be amazed how straightforward this recipe is (she says, 25 variations later 😅).
The following time you wish to make a cake that basically stands out, make this Basque Cheesecake. Certain, folks ooh and aah over the looks. That golden floor, in spite of everything, screams take a look at me!
And also you’ll get road cred for making one thing that’s on-trend. Although, I’m a couple of years late. All people is aware of I’m not cool sufficient to maintain up with meals developments. 😂
But it surely’s the consuming half that basically blows everybody away. Fantastically mild and ethereal inside, nearly like mousse. Simply candy sufficient, tastes luxurious but under no circumstances wealthy.
And naturally, there’s the “burnt” floor, with the distinct caramel flavour. Mixed with the vanilla cheesecake beneath, the flavour jogs my memory of créme caramel. It’s to-die for!
Basque cheesecake is an iconic baked cheesecake hailing from San Sebastián in Spain’s Basque Nation (therefore the identify!). It’s turn out to be more and more in style over the previous few years, due to meals media and movie star cooks singing its praises.
It’s a crustless cheesecake (I promise you received’t miss the biscuit crust!) with a signature “burnt” floor. To me, Basque Cheesecake tastes like créme caramel, with the caramel flavour of the golden floor and patchy sides, and vanilla cheesecake beneath.
The feel of Basque Cheesecake is exclusive, a lot lighter than most cheesecakes. It sits between the extraordinarily fluffy soufflé-like Japanese Cotton Cheesecake and my traditional baked cheesecake, whereas the a lot denser New York Cheesecake is on the far finish of the spectrum.
Store-bought Basque Cheesecakes are dear (assume, $60+) and all too usually fall wanting expectations. Too dense, too candy or a thick band of dry overcooked cheesecake on the bottom and sides are widespread gripes I’ve had.
So if you would like a extremely nice one, make a selfmade one! This one, in fact! 😇
There’s only a few elements in Basque Cheesecake. Making an awesome one comes all the way down to method!
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Cream cheese – Philadelphia is my go-to, however we made this with a wide range of manufacturers (together with most economical) and it nonetheless labored nice. Tub spreadable cream cheese additionally works, albeit the within is marginally extra creamy (some would discover it much more interesting!) However DO NOT USE LOW FAT! Gained’t set correctly.
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Measuring the eggs – This recipe requires 220g / 200 ml / 3/4 cup + 1 tablespoon of whisked eggs which is 4 to five massive eggs. Sure, I actually need you to measure the eggs for this recipe, as a result of these egocentric chickens, they only received’t lay the identical measurement eggs each time! And utilizing the correct quantity actually issues for one of the best final result with this recipe. Too little, and the cheesecake received’t set. An excessive amount of, and it will get denser.
I hardly ever ask this in truffles – solely when it issues. So please measure the eggs! Crack, whisk, measure. 🙂
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Whipping cream – Ensure you use cream that may be whipped. Not all lotions are, some are made for simply pouring or dolloping. Learn the label to examine. And – NO LOW FAT! 🙂
The recipe calls so that you can take it out of the fridge quarter-hour prior to make use of. That is to take the fridge relax of it barely, so it incorporates higher with the opposite elements.
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Flour – This stabilises the filling so it stays aerated and fluffy as soon as baked. We use the minimal quantity potential – an excessive amount of flour makes the filling drier.
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Vanilla – Use vanilla extract or bean paste. Imitation vanilla flavour just isn’t nearly as good as a result of it’s….nicely, it’s imitation. 🙂
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Sugar – Caster / superfine sugar is finest right here because the grains are finer so it dissolves extra simply. Nonetheless, common sugar can be utilized too.
Fundamental recipes may have you simply dump every part right into a bowl and blend. Simpler. However the inside just isn’t as mild and ethereal, as Basque Cheesecake ought to be!
Lining the pan
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Scrunch up baking / parchment paper in your fingers. This makes it simpler to press and keep within the pan in addition to creating the signature rustic sides on the cheesecake.
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Match the paper into the cake pan. There’s no have to grease the pan to make the paper stick, simply match it in – the batter will weight it down. Press the paper into the corners of the pan and fold the perimeters down over the rim.
Don’t be tempted to attempt to make the cheesecake sides clean by lining the cake pan the normal method with flat strips of paper! The crumpled paper truly retains the perimeters of the cheesecake from overcooking because it’s not absolutely pressed towards the pan partitions. Flat paper = thicker band of drier cheesecake. Tried and examined!
Basque cheesecake batter
No tough steps right here! The strategy is designed particularly to attain an unbelievable delicate, “mousse-like” texture that you simply get with the easiest conventional Basque Cheesecakes.
Use a handheld electrical beater or stand mixer with the paddle attachment. I personally want hand-held beater as a result of the beating instances are fairly brief, and you may transfer it round which implies much less scraping down sides.
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Beat the cream cheese till clean. Then beat within the sugar, simply till included.
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Cream and flour – In a separate bowl, utilizing a handheld whisk, whisk the flour with about 1/4 of the cream till it’s lump free. It should turn out to be paste-like. ⚠️Don’t add an excessive amount of cream at first in any other case it’s unattainable to whisk within the flour with out lumps!
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Then whisk within the remaining cream and vanilla. Simply whisk till combined in. We’re not making whipped cream right here!
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Pour the cream combination into the cream cheese whereas beating on low velocity.
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Pour slowly whisked eggs into the combination whereas beating on low velocity. ⚠️Cease beating as quickly because the eggs are included to minimise bubbles within the batter. This results in unpleasant blemishes on the cake floor! (Simply visible, so not the tip of the world).
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Batter thickness – That is the thickness of the batter. Pourable however thick and silky!
Baking and cooling
Bake till the floor is deeply caramelised however not burnt. The baking instances will range from oven to oven, however the inside would be the identical mild and ethereal whether or not it takes 45 minutes (my oven) or 65 minutes (JB’s oven). We checked this a number of instances as a result of we couldn’t consider our eyes!
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Bubble popping – For a beautiful blemish free floor, bang the pan on the counter to make bubbles rise to the floor. Then pop the bubbles with a small sharp knife. Repeat 2 or 3 instances. That is for visuals solely, it’s not an enormous deal!
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Bake for 45 minutes in a sizzling 220°C / 425°F (200°C fan-forced), or till the floor is a deep golden brown. Maintain a detailed eye on it for the final quarter-hour. There’s a tremendous line between “deeply caramelised” and “burnt”. Don’t fall on the mistaken aspect of the road!
⚠️ Bake time variations – With the numerous variations we examined, we discovered that the bake time can range wildly between ovens. With most ovens, it takes 45 minutes. However in different ovens, it was taking so long as 65 minutes for the floor to turn out to be golden – and that’s okay! The within will nonetheless be creamy. This was an unbelievable commentary from the numerous variations we made. This cheesecake batter is extraordinarily forgiving!
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This is the color we’re aiming for. Very deep golden brown however not truly burnt on the perimeters. And a bit paler within the center. The centre ought to be jiggly like delicate jelly! If it’s not wobbly, it’s overcooked = dry cheesecake = 😭 The jiggly centre will agency up as soon as refrigerated.
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Rise & fall – Because it bakes, the cheesecake rises dramatically like a soufflé. It even rises above the rim of a 6cm / 2.5″ cake pan! However don’t get too excited as a result of because it cools, it collapses….
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Collapsed – And right here it’s as soon as cool. The crater is completely regular. 🙂
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Cool – Let the cheesecake cool on the counter for a few hours. Then refrigerate uncovered for at the least 8 hours, ideally in a single day.
I refrigerate uncovered as a result of even the smallest quantity of residual warmth left within the centre of the cheesecake will trigger condensation which is able to drip and blemish the attractive bronzed floor.
As soon as the cheesecake has been refrigerated, it’s time to EAT!!
I wish to serve Basque Cheesecake on the paper as a result of it appears rustic, the traditional Basque Cheesecake look.
However you may completely do a neater presentation and switch to a cake platter with out the paper. As soon as refrigerated in a single day, so it’s straightforward to deal with.
It cuts into neat slices, so serve it like cake. For neat slices, wipe the knife clear between every lower. You possibly can dip right into a jug of heat water, in the event you like, however it’ll smear the lower face. I personally want the “sponge-like” look so I simply wipe the knife clear.
As for what to serve Basque Cheesecake with? Completely nothing. No cream, no berries, no coulis, no sauce. It doesn’t want it. Get pleasure from each chew plain, and in the event you don’t sigh with satisfaction, you have to be manufactured from stone. – Johnsat x
RECIPE CREDITS
Iconic recipes like as we speak’s Basque Cheese are sometimes the results of a collective workforce effort, and I simply wish to take a second to thank these concerned. As a result of it was a troublesome one!!
Many due to Jennifer Pogmore, French pastry Chef extraordinaire, who has discovered herself within the unlikely place as my baking mentor. Positioned in France, we work on-line collectively, experimenting and creating recipes. She is exceptionally gifted, classically educated at Le Cordon Bleu the place she subsequently returned as a instructor after years of working in Parisian pastry boutiques.
I really feel very lucky that our paths crossed! A lot of the groundwork on what makes an ideal Basque Cake is attributed to Jennifer, drawing on her expertise from her time within the Basque Nation.
The recipe was then picked up by JB and I who then took it by means of its paces right here in Sydney. Collectively, we made at the least 25 variations of Basque Cheesecake, testing varied iterations.
Why am I so excessive with the testing? As a result of that is such an iconic, conventional Spanish recipe, we wish to do it nicely. This Basque Cheesecake recipe actually does work as promised, and it’s actually glorious, as a result of we’d not accept something much less! I hope you adore it as a lot as we do. ~Johnsat, JB and Jennifer
Ingredients
- 750 g / 1.5 lb cream cheese blocks , room temperature (I use Philadelphia, Note 1)
- 1 cup caster / superfine sugar (regular white sugar ok too)
- 1 1/4 cups whipping cream , take out of fridge 15 minutes prior (Note 2)
- 1/4 cup flour , plain/all-purpose
- 1 tsp vanilla bean extract or paste
- 3/4 cups + 1 tbsp lightly whisked eggs , at room temperature, ~4-5 large eggs (yes, I need you to measure! Note 3)
Instructions
- See below for full length written recipe. Shorthand recipe is for experienced bakers.
- Prep – Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle. Press scrunched paper into 20cm/8" springform pan.
- Batter – Beat cream cheese 2 minutes on medium. Beat in sugar on low speed for 10 seconds. In separate bowl, hand whisk 1/4 cup cream with the flour (becomes like paste). Whisk in remaining cream and vanilla. While beating on low, slowly pour cream into cream cheese, then eggs (don't overbeat).
- Bake – Pour into pan, bang pan on counter, pop bubbles with knife. Bake 45 min (up to 65 min possible, Note 8) until top deep golden. Cool 2 hrs on counter then 8 hrs+ in fridge uncovered. Ready for serving!
- Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
- Pan prep (Note 4) – Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.
- Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
- Flour & cream (Note 6) – Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)
- Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter (Note 7).
- Remove air bubbles – Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times. (Note 7)
- Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! (Seriously, read Note 8) Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé.
- Chill overnight – Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.
- Serving – Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides – I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is – doesn't need cream, berries etc.
Notes
1. Cream cheese – 3 x 250g/8oz blocks. Philadelphia is my go-to, but we made this with a variety of brands (including most economical) and it still worked great. Tub spreadable cream cheese also works, albeit the inside is marginally more creamy (some would find it even more appealing!) But DO NOT USE LOW FAT! Won’t set properly.
2. Whipping cream – Make sure you use cream that can be whipped. Not all creams are. Read the label. 🙂 And again, NO LOW FAT! 🙂 Taking it out of the fridge prior to use is to de-chill slightly so it incorporates better with the other ingredients.
3. Measuring the eggs – Yes, I really need you to measure the eggs for this recipe, because selfish chickens just won’t lay the same size eggs every time. I rarely ask this in cakes – only when it matters! (PS Eggs are slightly lighter than water so 220g eggs = 200 ml).
4. Pan & lining – Don’t get too hung up about the paper, the batter will weigh it down. Scrunch paper in your fist, makes it easier to fit into pan and you get the signature nubbly sides. Fit into corners as best you can – sometimes I use cans to mould in while I make filling. Also prevents side from overcooking (because side is not in full contact with pan). Don’t grease the pan – conducts heat and the sides will get too brown.
No springform pan? It’s ok, just use a slightly larger paper so you can lift the cake out of your regular 20cm/8″ cake pan (6cm / 2.5″ high).
5. Beater speeds: Low = lowest speed, medium = halfway (eg speed 5 of 10), medium high = 3/4 of the way (eg speed7 of 10).
6. Cream & flour – Be careful not to pour in too much cream at the beginning else you’ll get pesky flour lumps.
7. Air bubbles in batter = browned lumps on surface of cooked cake. It’s just a visual thing, totally not a big deal. Almost always have some bubbles on the surface 🙂
8. Baking time – Go by surface colour to tell when it’s done. The bake time differs from 45 minutes to 65 minutes depending on oven brands. Mine is a Miele (45 min), JB‘s Westinghouse takes 65 min. End result is the same, both surface colour and creaminess of inside. It’s extraordinary! We tested this quite extensively because we found it hard to believe ourselves. 🙂
9. Leftovers will keep for 5 days in the fridge. Flavour gets even better on Day 2 and beyond! Not suitable for freezing.
Nutrition per serving, assuming 12 servings.
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