Recipe - Basque Cheesecake

I recently found myself in a bit of a dilemma while preparing a dessert for a lunch with close friends. There were several allergies and dietary restrictions to consider—no nuts, seeds, chocolate, or gluten. I love the idea of creating something delicious for everyone to enjoy, but this time I was feeling a bit stuck, but thanks to a helpful suggestion from a friend, I found the answer - a Basque cheesecake.

I wasn’t actually sure if it would be suitable for a gluten-free diet, as I had understood that these rich, custardy cheesecakes contained flour. But after doing a little research, I discovered that I could swap out regular flour for cornflour, keeping the dessert not only gluten-free but also silky smooth and indulgent. The result? A beautiful, golden-brown cheesecake with a creamy, melt-in-your-mouth centre that was an absolute hit.

Whether you’re navigating dietary restrictions or just looking for a simple, crowd-pleasing dessert, this gluten-free Basque cheesecake might be just the recipe you’re looking for. It’s quick to make, and the lack of a crust means fewer ingredients to worry about. Plus, that gorgeous, caramelised top is sure to impress!

Top Tip:
When choosing cream cheese for this recipe, make sure to check the ingredient list. Some brands add stabilisers like guar gum, which can affect the texture of your cheesecake. For the best results, opt for cream cheese made with just milk.

That signature caramelised and sunken cheesecake top.

Gluten-Free Basque Cheesecake Recipe

Ingredients

• 600 grams full-fat cream cheese (at room temperature)

• 175 grams caster sugar

• 3 large eggs (at room temperature)

• 300 millilitres sour cream (at room temperature)

• 2 teaspoons vanilla essence

• ¼ teaspoon fine sea salt

• 25 grams cornflour

Method

1. Preheat the oven:
   Preheat your oven to 200°C (180°C fan) or 400°F. Line a 20cm (8-inch) springform pan with baking parchment, ensuring that the parchment goes at least 5 cm (2 inches) above the top edge of the pan to prevent spills. No need to grease the parchment or pan.

2. Beat the cream cheese and sugar:
   In a large mixing bowl, beat the room temperature cream cheese and caster sugar together using an electric mixer or hand whisk until smooth and creamy. This should take about 2-3 minutes.

3. Add the eggs:
   Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next to keep the batter smooth and airy.

4. Mix in sour cream, vanilla and salt:
   Add the sour cream, vanilla and fine sea salt, mixing until everything is evenly combined and smooth. Scrape down the sides of the bowl to ensure everything is well incorporated.

5. Incorporate the cornflour:
   Sift the cornflour over the mixture to avoid lumps, then gently fold it into the batter until there are no streaks of flour left. Be careful not to over-mix.

6. Pour the batter into the pan:
   Pour the cheesecake batter into the prepared pan. It should fill about ¾ of the pan, with the parchment supporting the rise during baking.

7. Bake the cheesecake:
   Place the cheesecake in the preheated oven and bake for 50-60 minutes. The top should be dark golden brown, and the center should still have a slight jiggle when shaken. The edges will be set.

8. Cool the cheesecake:
   Remove the cheesecake from the oven and allow it to cool in the pan at room temperature. It will sink slightly as it cools, which is normal. Once cool, carefully lift it out of the pan using the parchment paper.

9. Chill and serve:
   For the best texture, chill the cheesecake in the fridge for at least 4 hours or overnight. Bring it to room temperature before serving for a creamy and soft centre.

Whether you're accommodating dietary restrictions or just in the mood for a decadent dessert, I hope this gluten-free cheesecake is a real crowd-pleaser and that you get to enjoy it with your friends and family.