Basque Cheesecake is an amazing spanish dessert. The recipe is still under development. The base is solid, but it needs some additional tweaking.

Note: I used a halfed sized round baking form for the listed amount of ingredients. The dough rised quite a bit, resulting in not the prettiest shape. Roughly 1/4 less dough would be perfect for this specific form if you go for visuals. Using a full sized form would work, though would require a shorter but higher temperature bake to ensure good caramelization on the outside but still some wobbel on the inside.

Ingredients

• 500g cream cheese (Topfen, 40% F.i.T.)
• 125g cheap vanilla supar
• 100g heavy cream
• 3 eggs
• 20g cake flour
• 2tsp lemon juice
• 3g salt

Instructions

Start by preheating the oven to 230-240 degrees.

Next mix the cream cheese and the sugar until creamy and no sugar crystals are notice able. In the meanwhile prepare a baking form with baking paper (I used a half sized round cake form).

Then mix in the eggs, salt and lemon juice. Ensure everything is combined evenly. Texture is everything with this dessert. There may not be any cheese lumbs.

In a separate sieve the flour and add 50g heavy cream. Mix until combined. Then add a bit more and let it mix again. Ensure that everything gets combined evenly and there is no flour sticking to the bowl. Add mor cream and let it mix until everything is combined and the cream got stiff.

Now mix in the flour mix to the other mix until nicely combined. Again ensure therer are no lumbs, check your spatula and clean it up front!

Fill everything into the baking form. Cut off the excess paper (so id does not burn).

In a preheated oven bake the cake for 30-35 minutes at 230 degrees. The top can be dark brown but should not become fully black.

In case it is quite dark after 25 minutes, top it with another sheet of baking paper. If it gets dark earlier you have to reduce the temperature the next time.

My last one I had on the lower tray for about 25 minutes and on the middle one for another 10 minutes.

Once done get it out of the oven and let it fully cool down before removing it from the baking form.

Ingredients V1

• 500g cream cheese (Topfen, 40% F.i.T.)
• 125g cheap vanilla supar
• 250g heavy cream
• 3 eggs
• 30g cake flour
• 2tsp lemon juice
• 3g salt

V3

I tried a lastose free version with 250g sour cream instead of the 100g sweet cream. The version was pretty good. The consistency was not as great as V2, but up there as well. Definitife a nice option to play around with.

• 500g lactose free cream cheese (Topfen, 20% F.i.T.)
• 70g cheap vanilla supar
• 110g Erythrit
• 250g latose free sour cream
• 3 eggs
• 30g cake flour
• 2tsp lemon juice
• 3g salt

Next Time…

• ~~ At 240 degrees in a half sized baking form the dough was bit too soft. Another 5 to 7 minutes baking time would hve been perfect. Though rather try to reduce the heat to 220-230 degrees the next time. ~~ That did not play out well. The top and sides were burnt. Either go with a bit more flour or a bigger baking form.
• Compred to other cheesecakes this one was super soft. Most I had before were more doughy and I would guess they use more flour than I did. Thought not sure if I would change that
• ~~ Reduce the heavy cream, by at least 50 percent. The taste was too intense, especially the next day. Also there was too much liquid in the cake. ~~ done. updated recipe