Basque cheesecake is a rich, creamy dessert known for its signature burnt top and custardy interior. This gluten free version keeps the indulgent texture intact while making it accessible for those avoiding gluten. Its simplicity and bold flavor make it a favorite for both casual bakers and dessert lovers alike.
Ingredients
- 600g (21 oz) cream cheese, room temperature
- 200g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 300ml (1 1/4 cups) heavy cream
- 1 tsp pure vanilla extract
- 2 tbsp gluten free all-purpose flour (preferably a blend with rice starch and xanthan gum)
- Pinch of fine sea salt
- Butter or oil, for greasing the pan
Instructions
- Preheat your oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan or cake pan with parchment paper, ensuring the paper rises at least 4 inches above the rim to accommodate the rising batter. Grease the parchment lightly with butter or oil to prevent sticking.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Avoid overbeating to prevent incorporation of too much air.
- Add the sugar gradually while continuing to beat until fully combined and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Pour in the heavy cream and vanilla extract, then mix on low speed until just combined. Do not overmix, as it can affect the texture.
- Sift the gluten free flour and salt over the batter. Gently fold the flour into the mixture using a spatula until no streaks remain.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes. The top should be deeply golden brown to almost burnt in spots, while the center remains slightly jiggly when gently shaken.
- Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours. The cheesecake will firm up as it cools.
- Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight before serving to allow the flavors to develop and the texture to set.
- When ready to serve, carefully remove the cheesecake from the pan by lifting the parchment paper. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.
Tips
- Substitutions: If you cannot find gluten free all-purpose flour, cornstarch or potato starch can be used alone (about 1 tablespoon) to help with structure, but the texture may be slightly different. Avoid almond or coconut flour as they alter moisture levels.
- Room Temperature Ingredients: Make sure cream cheese, eggs, and cream are all at room temperature to ensure a smooth batter without lumps.
- Don’t Overmix: Overbeating incorporates air, which can cause cracks or a less creamy texture. Mix just until ingredients are combined.
- Watch the Bake: The hallmark of Basque cheesecake is a deeply caramelized top. If your oven runs hot, check earlier to prevent burning beyond the desired look.
Serving Suggestions
Basque cheesecake is delicious served plain to highlight its creamy texture and caramelized flavor. For added contrast, serve with fresh berries like raspberries or strawberries, a drizzle of honey, or a dollop of whipped cream. It also pairs beautifully with a cup of espresso or black tea. For a festive touch, sprinkle with toasted nuts or a dusting of cinnamon.
Variations
You can customize this gluten free Basque cheesecake in many ways. Add citrus zest such as lemon or orange peel to the batter for a bright twist. Swirl in a spoonful of fruit jam or chocolate ganache before baking to create marbled layers. For a dairy-free version, substitute cream cheese and cream with vegan alternatives, though the texture will be slightly different. You can also experiment with spices like cardamom or cinnamon for a warm flavor profile.
Storage and Reheating
Store the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 4 days. Basque cheesecake actually tastes better after a day as the flavors mature. For longer storage, you can freeze individual slices wrapped in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.
To reheat, gently warm slices in a low oven at 150°C (300°F) for 10-15 minutes to restore some creaminess and soften the texture. Avoid microwaving as it can alter the texture and cause separation.
Frequently Asked Questions
Is Basque cheesecake naturally gluten free?
Traditional Basque cheesecake recipes usually contain a small amount of flour, so they are not inherently gluten free. This recipe uses gluten free flour to replicate the texture while keeping it safe for those with gluten intolerance.
Why is the top burnt on a Basque cheesecake?
The burnt top is intentional and a hallmark of Basque cheesecake. Baking at a high temperature caramelizes the sugars on the surface, creating a deep, rich flavor and contrast to the creamy interior.
Can I use a regular cake pan instead of a springform pan?
Yes, you can use a regular 9-inch cake pan lined with parchment paper. Just be sure the paper extends well above the rim to contain the batter as it rises and avoid spillage.
Why does the cheesecake jiggle in the center when done?
The center should be slightly jiggly when you take it out of the oven; this ensures the interior remains creamy and custardy. It will firm up as it cools and chills in the fridge.
Can I make this cheesecake ahead of time?
Absolutely. Basque cheesecake actually benefits from resting overnight in the fridge, which allows the flavors to meld and texture to set perfectly. Just cover it well to prevent it from absorbing fridge odors.
How do I prevent cracks on the cheesecake surface?
Overmixing the batter or rapid temperature changes can cause cracks. Mix gently, avoid overbeating, and let the cheesecake cool gradually in the pan before refrigeration to minimize cracking.
What if I don’t have gluten free flour?
If gluten free flour is unavailable, a small amount of cornstarch (1-2 tablespoons) can help with structure, but the texture may be less stable. Avoid wheat flour if you need to keep it gluten free.
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