Basque Cheesecake Recipe (2024)

Parchment paper tip: WET the parchment paper, wring it out, blot it dry. It will now be malleable and can easily be molded to fit your pan. No need to cut several pieces or use multiple layers.

I have the original recipe from La Vina restaurant in San Sebastian that was used as the inspiration for this recipe. No idea where I got it from but it uses a 6" pan (I use a Fat Daddio) and it's amazing. It's also super quick to make. It fits in our toaster oven.The big difference I noticed was that this recipe doesn't specify letting it sit in the fridge overnight, which helps to solidify the cake.I also make a quick graham cracker crust for it, as it sometimes leaks out the bottom.

Been doing these cheesecake for years and its much better if you undercook it, around 30 min in the oven and then keep it in the fridge overnight for perfect texture.Real deal like in La Viña de San Sebastián :)

Re. Resizing the recipe for an 8” pan, here are quantities that should work, converted to easy measurements:1 1/4 cups sugar3 2/3 packs cream cheeseScant 1/4 tsp salt4 large eggs1 1/2 cups heavy cream22 1/2 Tbsp flourHope this helps!

Another trick to make parchment paper pliable is to wrinkle it up into a tight ball so that it has lots of creases. It's equivalent to wetting and wringing it out, without having to dry it off.

here is a recipe resizer: https://www.webstaurantstore.com/recipe_resizer.html

This was bomb but I note that it makes 24 servings?! What kind of a magician can get a slice that thin out of a room-temp cheesecake?! What I’m saying is that I had a ~750-calorie slice of this cake and it was worth every bite.

I made this for the first time. The pleated parchment paper was better in theory than practice. Thanks to others for the tips offered here. I took the cheesecake to a potluck and the platter looked like it had been scavenged by hyenas.

Nothing better than this delight with a portion of cooked peppered strawberries and a dollop of creme fraiche.

Cooked peppered strawberries...?!

Should it be refrigerated after making?

In Northern Spain, I discovered that many cooks add a little blue cheese to the recipe. It tastes amazing!

An 8 inch pan is 64/100ths the size of a 10 inch, so reduce by a third.

For those asking for a smaller recipe, this one from King Arthur is wonderful. Have made it numerous times. https://pin.it/3P8mB2K

Has anyone made a smaller version of this in an 8 inch pan? Wondering how to reduce ingredients.

This was my first forage in making a cheesecake and boy was it easy. It needed an extra10 minutes to brown ( didn’t burn the top). Served with berries at a family dinner. It was incredibly delicious.

This was amazingly easy to make & absolutely delicious! I did ADD a scant tsp of vanilla bean paste for flavor & the little vanilla bean flecks. Just before I poured the batter into my 9" and 6" spring form pans, I spread a thin layer of Almond Flour over the bottom of the grease pan, thinking it would help keep the cake from sticking to the bottom. It made serving a breeze & added a beautiful golden layer to the bottom of each slice, complimenting the golden top. So much better than grahams

The first time I made this following the instructions I could not achieve that perfectly burnished top. The second time I cranked the oven up to 475° for the last 15 minutes and it did the trick.

Not as good as the hype. Added a splash of vanilla and that did not elevate it. Served with sliced strawberries. Cannot imagine how to slice this into 24. 12 maybe.

So good. I was skeptical that it would actually have a toasted marshmallow flavor but it sure did! Some people liked it better very slightly warm but I preferred it cold the next day. Great recipe. Wish I had some luxardo cherries to eat with it!!!!

Preheated the oven to 500 then dropped the heat to 425 and baked for 50 minutes. Perfection! Mousse-like. We actually ate it at room temperature because we couldn’t wait to dig in, and it was amazing. No need to make changes to the ingredients. My husband just finished a huge piece and is still swooning about it.

This is easy to put together but it doesn't look or taste like it was -- that's my favorite kind of dessert! Two things: although it is good practice in baking to always sift the flour / dry ingredients, I missed that in the directions here and simply poured the flour in after measuring. The result was some clumpiness that was difficult to stir out, and it also impacted the texture of the cake unfortunately. Second, I made this without a mixer and it is absolutely doable.

Question: has anyone tried this with half & half? (Feels like sacrilege tbh). I’m lactose-intolerant and can get LF half & half but have never found LF heavy cream.

Instead of heavy cream, I use créme fraîche or sour cream to add a slightly tangy, nutty taste. I use 15% less sugar than this recipe calls for. For a 15 cm/6-inch cake, measurements are: 420g cream cheese, 210g crème fraîche, 180g superfine sugar, pinch of salt, 3 eggs, 20 ml plain flour. 230C/450F convection oven for 35-45 minutes. Refrigeration optional. Adding vanilla would be gilding the lily.Stir all eggs together then add to batter all at once to prevent over-beating.

I didn’t achieve the burnt look as hoped, even after upping the temp to 450 for 20 min

Made this exactly to the recipe, and it turned out well. Make sure the ingredients are room temp and you'll get a light cheesecake.

As per recipe but 300ml double cream.

300ml double cream

1 c. sugar 3 lower-fat cream cheese and 1 package goat cheese1 c. sour cream (instead of 2 c. heavy cream) Perfect for me.

It is not hard to make and came out well. I baked it at high altitude in Mexico City for around 60 minutes and it puffed up significantly above the pan, though it did fall and look perfect after cooling. I suggest not refrigerating it; though a US version would perhaps be chilled, I prefer it at room temperature. I made a raspberry coulis that was a nice compliment.