This dessert holds a special place in my heart.
My Tia (aunt) Paqui showed me how to make it when my husband and I lived in Spain for a year. Every time I bake it, I'm reminded that food is so much more than fuel - it's memories, connections, culture. This cheesecake is the pride of Spain - more specifically, the Basque region, hence its name. While it's certainly no comparison to the authentic versions in San Sebastian, it's a true celebration of Spanish culture, perfect for sharing with loved ones or marking a special occasion, and a reminder of simplicity done right.
Serves 14 | Prep: 15 minutes | Cook: 45 minutes
Allergens: Contains milk, egg and gluten
Ingredients:
- 750 g cream cheese, at room temperature
- 1 cup (220 g) caster sugar
- 6 large eggs, at room temperature
- 1 tablespoon plain flour, sifted
- 300 ml thickened cream
Method:
- Preheat the oven to 200C fan-forced (220C conventional).
- Prepare a 25 cm springform tin. Line it fully with wet baking paper (dampen the paper and scrunch it before lining to fit snugly and create that classic rustic look).
- Use an electric mixer to beat the cream cheese until smooth and creamy, scraping down the sides as needed to remove and lumps. Add sugar and mix until incorporated. Add eggs one at a time, mixing well after each addition. Sift in the flour and mix gently to avoid lumps. Add the cream and mix until smooth.
- Pour the batter into the prepared cake tin. Tap the tin gently on the counter a few times. Pop any large bubbles on the surface with a knife.
- Bake for 35-40 minutes until the cake is a burnt golden colour on top (we don't want charcoal!). For a gooey centre, bake for closer to 35 minutes. For a firmer, mousse-like texture, bake up to 45 minutes. If the top browns too fast, reduce the heat to 180C (fan-forced) for the last 10 minutes. Rotate the tray halfway for even colouring.
- Let it cool on the counter. After about an hour, transfer to the fridge to chill for several hours, preferably overnight. Once fully set, slice and enjoy. Leave in the tin until ready to serve to keep its shape.
Notes
The cake will appear 'jiggly' and not set when you first remove it from the oven - it will probably even sink (that's completely normal!). It will continue to set as it cools, especially once chilled in the fridge, preferably overnight.
Storage: Store in an airtight container in the fridge for up to 3 days for best texture and flavour. Not suitable for freezing.
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