Basque Cheesecake with Marbled Caramel Glaze
We’re headed to Spain with this Basque cheesecake and marbled caramel glaze. What I love about this cheesecake is the simple ingredients and pseudo-fool proof bake. Also known as a Basque burnt cheesecake, this cheesecake originating from San Sebastian, Spain does not have a crust, but rather a rich and dark burnt surface with a cake-like finish. The cheesecake batter itself leans less sweet which is balanced with the sweet caramel marbled glaze. This is a great dessert for any party large or small and a small slice goes a long way. Pair with a nice sherry wine, preferably with notes of toffee, for the perfect digestif!
BASQUE CHEESECAKE WITH MARBLED CARAMEL GLAZE
ingredients + TOOLS
Parchment paper
36 ounces cream cheese, room temp
1 1/3 cups granulated sugar
2 cups heavy whipping cream
3 Tbsp all purpose flour
6 large eggs
1 large egg yolk
1 tsp vanilla extract
For glaze:
4-6 Tbsp caramel sauce, homemade or store bought works well, something that’s on the slightly runnier side
1 Tbsp cream cheese, room temp
2 Tbsp heavy whipping cream
1 Tbsp powdered sugar
STEPS
Preheat oven to 450F degrees.
Take the parchment paper and line the springform pan with 2 large sheets so that they overlap in the middle. Press and fold the parchment paper along the sides so it is snug with at least 2-3 inches of parchment paper overhang. The cheesecake will rise and the overhang will help contain the cheesecake as it cooks.
In a large mixing bowl, beat the cream cheese and sugar with hand mixer until smooth. Scrape the sides of the bowl to ensure a smooth consistency throughout the batter.
In a separate medium size mixing bowl, whisk the heavy whipping cream and flour until mostly smooth. Be careful not to over whisk as you don’t want excess air bubbles.
Pour the whipping cream mixture into the larger cream cheese bowl. On low speed, beat the mixture together until all the whipping cream is incorporated.
Add the eggs and egg yolk one at a time to the cream cheese bowl. Beat on medium to low speed until the eggs are fully combined.
Add the vanilla extract and beat on low speed until even combined.
Pour the cheesecake batter into the prepared springform pan.
Bake the cheesecake in the preheated oven on the center rack for about 30-35 minutes. You want the top of the cheesecake to be dark brown and slightly burned around the edges. The center of the cheesecake should still be very jiggly and not fully set.
Transfer the cheesecake to a wire rack to cool to room temperature. This may take another 3-4 hours.
To prepare the glaze, whisk together the cream cheese, whipping cream, and powdered sugar in a small bowl until smooth. The consistency should be a little thicker than a heavy syrup.
Once the cheesecake has cooled to room temperature, pour the caramel sauce on top of the cheesecake and use a knife to spread the sauce out evenly.
Drizzle the cream cheese mixture in a swirl pattern across the top. A little goes a long way. Then take the knife or a toothpick and run it through the cream cheese drizzle to create an organize and marbled finish.
Place the cheesecake, uncovered, in the refrigerator for at least 4 hours to fully set.
To serve, remove the cheesecake from the pan and peel back the parchment paper. Let the cheesecake stand for at least 30 minutes before slicing and serving.
