Name: Basque cheesecake
Yield: 1 small cake, about 6 servings
Cuisine: Spain
Ingredients: 450 g Full-fat block cream cheese Softened; 100 g Caster sugar; 3 Large eggs About 150 g without shells; room temperature; 240 mL Heavy cream At least 35% fat; room temperature; 15 mL Lemon juice; 15 g Cake flour Sifted; 5 g Cornstarch Sifted; 0.5 g Fine salt Small pinch

Method

01 · Prepare
30 min preheating
Use: Equipment
Preheat for at least 30 minutes. Line the tin with overlapping parchment, leaving room for rising but keeping paper clear of heating elements. Put on a tray.
Ready when: Tin lined without gaps.
01 PrepareLine the 15 cm round tin, at least 7.5 cm deep, with overlapping parchment without gaps; leave room for rising and set it on a tray.
02 · Smooth cheese
3 min
Use: Cheese
Work cheese and sugar together with a spatula until smooth.
Ready when: No firm lumps.
02 Smooth cheeseWork the softened cream cheese and sugar together until no firm lumps remain.
03 · Add eggs
2 min
Use: Smooth cheese, Eggs
Beat eggs separately, then mix into the cheese in three additions.
Ready when: Smooth after each addition.
03 Add eggsBeat the eggs separately, then mix them into the smooth cheese in three additions.
04 · Finish batter
3 min
Use: Add eggs, Dry, Liquid
Sift in flour, starch and salt. Gradually blend in cream and lemon juice. Pour into the tin and tap gently.
Ready when: Pourable batter without large bubbles.
04 Finish batterBlend the sifted dry ingredients, cream and lemon juice into the batter, then pour it into the lined tin.
05 · Bake
30–35 min
Use: Finish batter
Bake until deeply browned on top and set around the edges.
Ready when: Centre trembles but is not liquid.
05 BakeBake until the top is deeply browned and the edges are set while the centre still trembles without being liquid.
06 · Cool and chill
At least 4 hours chilling
Use: Bake
Cool on a rack, then refrigerate once no longer hot. Chill before unmoulding.
Ready when: Centre has firmed for slicing.
06 Cool and chillCool the cake on a rack, refrigerate once no longer hot, and chill fully before unmoulding.

What to look for

Stage	Look / feel for	Needs attention
Finish batter	Pourable batter without large bubbles.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre trembles but is not liquid.	Stop at this cue rather than relying only on elapsed time.
Cool and chill	Centre has firmed for slicing.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Lumpy filling	Cold cheese was diluted before smoothing.	Strain the batter before baking.	Soften and smooth cheese before adding eggs.
Dry, grainy centre	Cake overbaked while waiting for darker colour.	Serve chilled.	Stop once the centre is just set; adjust oven position next time.

Keep refrigerated for up to 3 days. The cake sinks as it cools; this is expected.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Full-fat block cream cheese	Softened	No required brand	Match the ingredient type
Large eggs	About 150 g without shells; room temperature	No required brand	Match the ingredient type
Heavy cream	At least 35% fat; room temperature	No required brand	Match the ingredient type
Cake flour	Sifted	No required brand	Match the ingredient type
Cornstarch	Sifted	No required brand	Match the ingredient type
Fine salt	Small pinch	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Full-fat block cream cheese	Another full-fat block cream cheeseEqual weight	Use a firm product; drainable or whipped tub spreads are not equivalent.	Similar texture; wet spreads can prevent setting.
Heavy cream	Whipping cream with at least 35% fatEqual amount	Chill before whipping.	Comparable structure; low-fat pouring cream will not whip reliably.
Cake flour	All-purpose flour15 g	Use the same small quantity.	Slightly firmer texture.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
15 cm round tin at least 7.5 cm deep	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment rated for the oven temperature	Use baking parchment with the required heat rating. Foil or a greased bare pan will not give the same release for this recipe.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
15 cm round tin at least 7.5 cm deep	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment rated for the oven temperature	Use baking parchment with the required heat rating. Foil or a greased bare pan will not give the same release for this recipe.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Basque cheesecake

Basque cheesecake