Watch for the wobble: The secret to a perfectly creamy, yet caramelised, Basque cheesecake
Nailing the signature burnt top and soft, creamy centre is simpler than you think.
There’s a reason the world has fallen in love with the Basque cheesecake. It delivers all the dreamy, creamy, subtly tangy goodness you crave from a classic cheesecake, but without all the fuss. That means no fiddly cookie crust, no annoying water bath and absolutely no stress about a cracked top. This is lazy baking at its best, yielding incredible results thanks to a super-hot oven that gives it that distinct, almost-blackened top and a delicious, grown-up bitter caramel flavour.
Technique of the month: The perfect set
Ready to nail the Basque cheesecake’s signature soft, molten centre? The trick is to be brave and take the cake out of the oven when the centre still has a good, distinct wobble, and allow it to set as it cools. Seriously, don’t wait for it to look firm! Many promising Basque cheesecakes are ruined by overbaking, which transforms that luxurious creamy texture into an unappealing sandy one. Remember, 1kg of cream cheese deserves better. Trust your instincts and that gentle jiggle.
Ingredients
1kg cream cheese, room temperature
7 eggs
385g caster sugar
40g cornflour
220g thickened cream
zest of 2 lemons
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional) and line the base and sides of a 23cm round, springform pan with baking paper. Allow a 4-5cm overhang up the sides of the tin so it’s easier to lift the cheesecake out after baking.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, scraping down the bowl a few times, until it becomes smooth. This will take longer if your cream cheese is cold. Once smooth, add the eggs, one at a time and beating until mixed in, before adding the next. Add the caster sugar and beat for 4-5 minutes or until the mix is creamy, shiny and emulsified.
Step 3
Fold the cornflour through the cream cheese mixture, then fold in the cream. Scrape down the sides of the bowl to ensure the batter is well mixed and smooth. If you have a food processor (or a Thermomix), this entire process can be done in that, too.
Step 4
Pour the mixture into the prepared cake tin and bake for 25 minutes, or until the top of the cake is a deep, golden brown (even black in some areas). Then reduce the temperature to 160C fan-forced (180C conventional) and bake for another 30 minutes, or until the centre still has a loose wobble.
Step 5
Remove from the oven and allow the cheesecake to cool for 2-3 hours before placing in the fridge to set for a further 2-3 hours or overnight. This is best served at room temperature, so remove from the fridge for a couple of hours before serving.
Tips
- I’ve encountered my share of overbaked Basque cheesecakes, and it’s a missed opportunity for this fabulous dessert. The secret to its signature creamy centre is to pull it out of the oven while it still has a good wobble – no jiggle means you’ve gone too far and your cheesecake will end up dry and underwhelming.
- You can serve this with anything you like (or nothing at all). For the traditional version, I am serving it with mixed citrus (peeled, pith removed and segmented) for extra zing.
- For a chocolate Basque cheesecake, replace the cornflour with cocoa powder. A simple warm chocolate ganache would make a luxurious accompaniment.
- For a matcha version, replace 20g of the cornflour with 20g of matcha powder and serve with a white chocolate ganache and fresh raspberries.
- This cheesecake can be made a day ahead and kept in the fridge.
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