Basque Cheesecake

By Cristina Sciarra
March 16, 2015
7 Comments


Author Notes: I came across this cheesecake in San Sebastián, the most glorious food destination in all the land. I was offered the recipe, but when I returned home and tried to make it, it was clear that something had been lost in translation. I tested and tested until I landed on this version.

The ingredients are dead simple, but the cake turns out quite dramatically. I think it’s sort of a show stopper to serve to guests, especially because the cake needs a few hours out of the oven to cool down. It’s wonderful on it’s own, but I’m sure a drizzle of chocolate, coulis, or citrus slices would make a nice accompaniment. Make sure to grease the parchment paper before pouring in the batter.
Cristina Sciarra

Serves: 10-12

Ingredients

  • 5 large eggs
  • 3 packages (24-ounces or 678 grams) cream cheese
  • 1 cup + 5 tablespoons (300 grams) sugar
  • 1.5 heaping cups (375 grams) cream
  • 1 tablespoon flour

Directions

  1. Heat the oven to 425F (218C). Meanwhile, break the eggs into a bowl and beat until frothy. (I used an electirc mixer for 2 minutes.) Pour the eggs into a large mixing bowl along with the cream cheese. Mix on low speed until the eggs and cream cheese blend together. Now add the sugar, cream, and flour, one at a time, blending each individually before adding the next. Blend the batter with an emersion blender, to ensure a super smooth consistency.
  2. Lower 2 sheets of parchment paper into a springform pan; make sure the paper rises about 3-inches above the rim of the pan in all directions since the cake will rise while cooking. Grease the parchment paper well. Pour the batter into the pan, place the pan on a baking sheet, and move it into the oven. Leave the heat at 425F (218C) for 20 minutes, and then lower the oven temperature to 375F (190C). Cook the cake another 60 minutes, or until the top is dark brown. The cake is done when the center is mostly set to the touch. (Keep in mind that the cake will sink out of the oven. Wait 3-4 minutes, and then touch the center with a finger.) Allow the cake to cool for at least one hour before turning it out onto a plate.

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Reviews (7) Questions (0)

7 Comments

Striga April 29, 2018
Hello Cristina, what is the recommended size of the pan?
 
lara C. December 24, 2017
can i make this a day ahead and store in fride overnight?
 
nextdoor February 13, 2017
How do I make a "heaping cup" of cream?
 
Author Comment
Cristina S. February 13, 2017
I'd pour the cream into the cups over the bowl; fill the cups so high that a little spills over into the bowl.
 
Cathi November 28, 2016
Any chance you had this cheesecake at La Viña in San Sebastián???
 
Author Comment
Cristina S. November 30, 2016
Yes! My version is slightly denser though.
 
Sorrel March 17, 2015
What kind of cream do you use?