A Basque cheesecake is a great way to brighten up your day. 

Not only can a slice of Basque cheesecake bring you happiness, but it’s also relatively easy to make. Just make sure you have access to an oven and a fridge before you embark on this baking adventure. The prep and mixing times usually take me around 30 minutes, and the rest is waiting. The kitchen will fill with an amazing sweet aroma, so you’ll also hopefully get some brownie points from your suitemates. 

I have taken inspiration from several recipes online, experimenting with different amounts of each ingredient and changing the baking times. I like to reference the recipe from Spanish Sabores.

Here’s the current recipe I follow for my Basque cheesecake:

Tools:

• Mixing bowl
• Measuring cups
• Electric hand mixer 
• 10 x 2-inch non-stick cake pan
• Parchment paper

Ingredients:

• 6 eggs (not too small)
• 4.25 cups cream cheese (I use room-temperature Philadelphia cream cheese)
• 1.5 cups sugar (I tend to make my cheesecake on the less sweet side, so feel free to add more sugar for a sweeter taste)
• 1 tablespoon flour
• 1 cup of whipping cream 

Instructions:

• Pour all ingredients into a single mixing bowl
• Mix ingredients thoroughly with an electric mixer, ensuring that there are no clumps (at all, ideally)
• Pour the batter into the cake pan lined with parchment paper 
• Bake the cake for 40 to 50 minutes at 385°F, placing it on the middle rack of the oven 
• Remove the cake from the oven when the top is a medium brown color (A rather burnt look indicates that the cheesecake is done baking. Of course, don’t let the top burn completely into a solid black.) 
• Leave the cake to cool at room temperature for around an hour
• Place the cake in the fridge for a few hours or overnight to cool and solidify
• Take the cake out of the fridge, slice it into satisfying pieces, and enjoy! 
  

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