Hanbit Cho Gooey Basque Cheesecake

Simple Yet Incredibly Indulgent Dessert

I was walking past one of my favourite cafes today and in their display windwo was this Burnt Basque Cheesecake. It was staring at me, as if asking me to buy it. The price? £55. I was in shock.

I haven't made Basque Cheesecake before, but it doesn't look so complicated to make. So I searched online.

One of my favourite chefs online, Hanbit Cho's recipe video showed up. It was indeed quite easy to make, and looks so good! So I decided to make this after work.

What is Basque Cheesecake?

Basque Cheesecake is named after the Spain's Basque region in the north, bordering France.

This cheesecake differs from the New York style cheesecake in that it does not have a crust and it has that distinctive burnt and caramelized top, as well as its gooey curd-like interior.

This version of cheesecake is so much easy to make. Essentially it's just 5 key ingredients, with the addition of vanilla extract. You don't even need to have any mixer.

For this recipe, you'll need

• Cream Cheese: 320g
• Sugar: 85g
• Eggs: 110g
• Heavy Cream: 190g
• Cake Flour (or cornstarch): 10g
• Vanilla Extract: a few drops
• Vanilla Bean: just a bit

The Perfect Basque Cheesecake in 7 Moves

1. Start by preparing your pan. Line it with two layers of crumpled parchment paper to prevent excessive caramelization on the sides of the cheesecake.
2. Begin by lightly beating the room-temperature cream cheese. Remember, you're not aiming for a fluffy mix - the goal is a smooth and silky texture.
3. Next, add the sugar to the cream cheese and mix them together.
4. Gradually incorporate the eggs into your mixture. Doing this slowly helps maintain the smooth consistency of your batter.
5. Mix the cake flour with the heavy cream in a separate bowl, then gradually add this mixture into your batter.
6. Pass the mixture through a sieve to remove any lumps, ensuring a smooth and silky cheesecake.
7. Pour the mixture into your prepared pan and bake it in a pre-heated oven at 220℃ for 18~22mins. Remember, to get that beautifully burnt top, maintaining a high temperature is crucial.

Let if cool a bit, then let set overnight in the fridge before serving.

Some Recipe Notes

Here are my personal notes after making this recipe.

• Hanbit used a hand mixer in his video, but this will incorporate too much air in the mixture. I just used a spatula to mix all the ingredients together.
• As Hanbit suggested, do not use too much vanilla as you don't want to overpower the cheese.
• It's highly suggested that you taste the cheesecake batter before setting it on the pan. You can still add some flavours as you want.
• Adjust the baking time until you have a burned or caramelised top to your liking.
• Once your cheesecake is out of the oven, let it cool down to room temperature before moving it into the fridge. It will be too gooey to eat right out of the oven, so let it set for at least 12 hours. This waiting period might test your patience, but the result is worth it.
• Top with your favourite berries. The shop where I saw this from had some fresh blueberries, strawberries, raspberries and blackberries on top.
• Before experimenting with other flavours, make the cheesecake on itself first. Once you are familiar with the process, try to mix in some other ingredients like ube extract, chocolate, etc.

What to Pair with your Basque Cheesecake

The Basque Cheesecake's mildly tangy flavor pairs well with a variety of fruits. Serve slices of fresh berries, a drizzle of passion fruit pulp, or a dollop of citrusy marmalade on the side for a refreshing contrast.

Nutritional Information

Each serving of Hanbit Cho's Gooey Basque Cheesecake (approximately 100g) provides:

• Calories: 320 kcal
• Carbohydrate Content: 15g
• Cholesterol Content: 120mg
• Fat Content: 25g
• Protein Content: 6g
• Saturated Fat Content: 15g
• Sodium Content: 180mg
• Sugar Content: 10g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 8g

Enhancing Your Cheesecake Experience

A few simple tricks can take your cheesecake from good to great:

• To ensure even mixing, ensure all your ingredients are at room temperature before starting.
• Try not to overmix your batter. Overmixing can incorporate too much air, leading to a spongy rather than creamy texture.

Final Scoop on Gooey Basque Cheesecake

As you can see, this Burnt Basque Cheesecake is super easy to make and really worth the effort. Hanbit Cho's recipe again did not disappoint!

With the right technique, a little patience, and a handful of everyday ingredients, you can recreate this masterpiece at home.

FAQs

Can I use a different type of sugar?

Yes, you can use brown sugar instead of white sugar for a deeper, caramel-like flavor.

Is it necessary to refrigerate the cheesecake for 12 hours?

Yes, it is essential to let the cheesecake set in the fridge to achieve the perfect texture.

Can I use low-fat cream cheese?

You can, but it may affect the richness of the cheesecake.

Can I use a different flavor extract instead of vanilla?

Absolutely! You can experiment with almond or citrus extracts.

What should I do if I see cracks on my cheesecake?

Cracks may form if the cheesecake is overbaked. Try reducing your oven temperature or bake time.