I absolutely love cheesecake. Have you ever heard of Basque cheesecake? I used to work at a café in Montclair New Jersey where the head chef made Basque cheesecake. This is when the top of the cheesecake is burnt. The reason why I loved working at this restaurant was because some of her special orders were gluten-free. Some of her desserts were gluten-free and of course, as a gluten-free person I ate every single item that I could find that was gluten-free.
It. Was. Amazing. She was amazing. She really took my opinion seriously when it came to testing certain gluten-free options for her customers. And one of my favorite desserts of hers was the Basque cheesecake. Unfortunately, she did have to close her restaurant but I did take the best of her restaurant into my home by being able to make a basque cheesecake.
Making a Basque cheesecake is actually very simple and very easy. However, the waiting period is what hurts the most. So let’s get right into it on how to make your very own Basque Cheesecake, here are the ingredients you will need:
2 pounds of cream cheese
One and a half cups of sugar
Six large eggs
2 cups of heavy cream
1 teaspoon of vanilla extract
1/3 cup of all purpose, gluten-free flour
Pre heat oven to 400 degrees
See what I mean simple…
Start by adding the cream cheese into a large bowl next put your one and a half cup of sugar. Blend it all together with your mixer making sure that the cream cheese and sugar is completely mixed.
Next you want to add in your eggs individually, have your mixer on medium level so that each egg can properly fold into the cream cheese and sugar.
Next, you want to add your 2 cups of heavy cream, followed by your 1 teaspoon of vanilla extract and your flour.
Next, you’re going to need a cheesecake tray you’re going to use two sheets of parchment paper make sure that the parchment paper comes up out of the cheesecake pan so that the Basque cheesecake will be able to deflate because it does sink in and you don’t want it to rise out of the cheesecake pan. Pour the cheesecake mixture into the pan set it in the oven for an hour and 15 minutes. That’s a long time to wait for really good cheesecake.
And voila! Incredible Basque cheesecake! You do have to let it cool, let the middle of the cheesecake sink in some of the cheesecakes come out a little bit more burnt than others that is perfectly fine, the goal I feel, in my opinion is that a Basque cheesecake must be a little gooey in the center of the cheesecake, it should be a little wobbly not so thick like regular cheesecake. That’s the je ne sais quoi of the Basque cheesecake.