Basque cheesecake: classic and sugar-free versions

Basque cheesecake (or San Sebastian Cheesecake) is one of those desserts that has conquered the whole world – and for good reason! Its distinctive feature is a dark, almost caramelized crust on top and a velvety, extremely soft and creamy interior. This recipe was created by Chef Santiago Rivera three decades ago. Cheesecake requires only five ingredients and the courage to burn it first, and then finish it while it’s still bubbling.

Yes yes, the high temperature creates a crust and locks everything in, and the cake firms up as it cools. But inside remains that consistency of silky softness that makes everyone swoon.

The beauty of this cake lies in its simplicity: it does not need any fragile dough base, and the preparation process will take only a dozen minutes. The most important thing is not to be afraid of the darkened top and let the cake cool completely!

Part 1: Traditional Basque Cheesecake Recipe

Choose the quantities of ingredients according to the available baking form (18 cm or 23 cm):

Ingredients:

• Cream cheese (Philadelphia type): 600 g (for 18 cm form) | 1000 g (for a 23 cm form)
• Sugar: 150 g 250 gr
• Eggs: 4 pcs. | 5 pcs.
• Heavy cream (35%): 250 ml 400 ml
• Wheat flour: 15 g 25 g

Production process:

1. Preparation of the mass: In a bowl, mix cream cheese with sugar and cream until smooth. Add the eggs one at a time, beating lightly after each. Finally, sprinkle the flour and mix everything again so that there are no lumps.
2. Form preparation: Line the baking form with baking paper so that its edges protrude about 7 cm upwards – the mass rises strongly during baking, and then collapses as it cools.
3. Baking: Preheat the oven to 220 °C (top-bottom). Bake on the highest shelf of the oven for approx 30 minutes. The top should darken nicely and the center of the cake should still jiggle slightly when removed – don’t worry, it will firm up as it cools!
4. Cooling: Let the cake cool at room temperature for a few hours, then transfer to the refrigerator overnight. This will make its texture just perfect 🤍.

Part 2: Sugar-free version of the Basque cheesecake (for 18-20 cm tins)

If you avoid sugar, this version is no less creamy and delicious!

Ingredients (in order of use):

• Heavy cream (35%): 300 g (for 18 cm form) | 500 g (for a 23 cm form)
• Erythritol (or other favorite sweetener): 120 g 200 gr
• Cream cheese (Philadelphia type): 600 g 1000 gr
• Eggs: 4 pcs. | 5 pcs.
• Vanilla extract: 1st century sh. | 1.5 tsp
• Salt: 2 g (pinch) | 3 g

Step-by-step cooking process:

1. Erythritol dissolution: Add the erythritol to the cream and gently heat to 40-45°C, stirring constantly, until the sweetener is completely dissolved. Let it cool down a bit.
2. Cheese mass: Beat the eggs into the cream cheese one at a time and mix well each time. Add the vanilla extract and season with salt.
3. Connection: Pour the prepared cream with dissolved erythritol. Mix the whole mass carefully so that you will not create unnecessary air bubbles.
4. Aging: Pour the prepared mass into a baking paper-lined form (the edges should protrude ~7 cm) and let it stand for about 2 hours at room temperature.
5. Baking and tips: Preheat the oven to 230 °C (at the top). Bake a smaller (18 cm) form for approx 20 minutes, and the larger one – a little longer.
   • Tip: Watch the cooking – the mixture should rise strongly in the oven and the top should be nicely browned and “locked”. As soon as this happens, you can immediately remove the cake.
6. Cooling: Leave to cool at room temperature for a few hours, then transfer to the refrigerator overnight.

Delicious! 😋