Basque Cheesecake

There are significant moments in life where you have to pinch yourself to make sure you're not dreaming. October 2018, I found myself in one such moment. My wonderful partner Myles had arranged for us to spend two fantastic days studying at the MIMO San Sebastian Cooking School in San Sebastian, Spain. For two remarkable days, Mateo guided us in mastering the cooking techniques used in the Basque regions of modern-day Spain and France.

The recipe provided here for the Basque Cheesecake has been slightly tweaked from Mateo's original to make it gluten-free. It is crucial to include the small amount of flour required, as this helps reduce or eliminate the "weeping" that can occur from the cheesecake once it has cooled. The ideal texture has each slice featuring a thin ribbon in the centre that remains "gooey".

When baking, it is important to use a good quality 20 cm springform tin. Don't forget to trim the baking paper used to line the tin to about 3 cm above the edge of the tin. If any paper protrudes much further, it may burn in the oven, risking burnt paper falling onto the cooking cheesecake.

Determining when the cheesecake is cooked can be a little tricky. The cheesecake will turn a golden brown. To test if it's ready, give the tin a small shake. If the mixture moves in a single wave, it is ready. However, if there are multiple ripples, it needs a few more minutes in the oven. To get a clear view of this wave motion, watch my YouTube video on the link provided below.

This is a very rich cheesecake, and I recommend serving small portions—you can always go back for seconds.

Makes 16 serves

• 1 kg cream cheese, at room temperature

• 7 medium eggs, at room temperature

• 400 g sugar

• 1 tbl plain flour (GF)

• 500 ml cream

Preheat the oven to 220°C (fan)/240°C.

Using a stand mixer, beat the cream cheese to soften.

Break eggs into a small bowl and beat well, ensuring you don't incorporate too much air into the mixture. Add the eggs to the cream cheese and mix well. Add the sugar and mix thoroughly. Then add the cream and the flour. Use a stick blender to combine the ingredients well, aiming to achieve a smooth consistency.

Line a 20 cm springform pan with baking paper. Ensure the paper extends about 3 cm above the pan, as the batter will rise during baking. Trim the paper as necessary.

Pour the batter into the pan, place it in the centre of a baking tray, and then into the oven. Bake for 40-50 minutes. The top should be dark brown and display a slight wobble, or a single wave, when moved. If you prefer a firmer cheesecake, add another 5 minutes, but be cautious as they can burn easily. While you could check with a skewer in the centre, traditionally the middle is a bit gooey.

Remove the cake from the oven and allow it to sit in the tin for at least an hour. Carefully remove the sides of the tin and peel back the paper. Lift the cake from the pan and place it onto a large serving plate.

Updated July 2023