As someone who has always had a passion for baking, I am constantly on the lookout for new recipes tocro try. Recently, I came ass a recipe for gluten free Basque cheesecake that caught my eye. Being a fan of cheesecake and always looking for gluten-free options, I was intrigued by the idea of combining the two.
Gluten free Basque cheesecake is a delightful dessert that originates from the Basque region of Spain. It is known for its burnt exterior, creamy center, and unique flavor profile. This dessert has gained popularity in recent years for its simple yet delicious taste.
What is gluten free Basque cheesecake?
Gluten free Basque cheesecake is a variation of the traditional Basque cheesecake that is made without gluten-containing ingredients. It features a perfectly burnt top, a creamy and smooth center, and a rich and decadent flavor.
The gluten free Basque cheesecake offers a delightful blend of flavors and textures. The burnt exterior provides a hint of caramelization, while the creamy center is rich and smooth.
The combination of creamy cream cheese, sugar, eggs, and a touch of gluten-free all-purpose flour creates a decadent and satisfying dessert that is sure to please any palate.
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Why This Recipe Works?
1. Cream Cheese at Room Temperature: Using room temperature cream cheese ensures a smooth and lump-free batter, resulting in a creamy and delicious cheesecake.
2. Whipping Cream: The addition of whipping cream adds richness and a light texture to the cheesecake, making it velvety smooth.
3. Gluten Free All-Purpose Flour: Incorporating gluten-free all-purpose flour ensures that individuals with gluten sensitivities can enjoy this delectable dessert without compromising on taste or texture.
4. Burnt Exterior: The unique burnt exterior of the Basque cheesecake adds a depth of flavor and a touch of caramelization that sets it apart from traditional cheesecakes.
Descriptive Ingredients:
- Gluten-free all-purpose flour: I used this particular flour to cater to individuals with gluten intolerance or those following a gluten-free diet. It ensures that everyone can enjoy this delicious Basque cheesecake without worrying about any adverse reactions to gluten.
- Cream cheese: Cream cheese forms the rich and creamy base of the cheesecake, giving it its signature smooth texture and tangy flavor. Allowing it to reach room temperature ensures easier blending and incorporation into the batter, resulting in a uniformly creamy cheesecake.
- Vanilla extract (optional): I added vanilla extract to enhance the overall flavor profile of the cheesecake. Its aromatic and subtly sweet notes complement the richness of the cream cheese and add a delightful depth of flavor to each bite. Plus, it’s optional, so you can adjust the flavor according to your preference.
- Eggs: Eggs act as a binding agent in the cheesecake batter, helping to give it structure and stability as it bakes. They also contribute to the rich and velvety texture of the finished cheesecake, ensuring a decadent treat with every slice.
- Granulated sugar: Granulated sugar sweetens the cheesecake, balancing out the tanginess of the cream cheese and providing just the right amount of sweetness to satisfy your cravings. It also helps to achieve that beautifully golden-brown crust on top, adding an extra layer of flavor and texture.
- Whipping cream: Whipping cream adds a luscious creaminess to the cheesecake, making it even more indulgent and luxurious. It lightens the texture slightly, resulting in a dessert that’s incredibly smooth and velvety on the palate. Plus, it contributes to the richness of the flavor, making each bite absolutely irresistible.
Step by Step Instructions
Step 1: Prepare the Cheesecake Batter
- In a large mixing bowl, combine 1 kg of cream cheese (at room temperature) and 300 g of granulated sugar.
- If desired, add 1 tbsp of vanilla extract for extra flavor.
- Using a hand mixer or stand mixer on high speed, beat the cream cheese mixture until it becomes creamy and smooth, ensuring there are no lumps. Remember to scrape down the sides and bottom of the bowl occasionally with a spatula.
- Once the mixture is completely smooth, reduce the mixer speed to low and slowly add 1 tbsp of gluten-free all-purpose flour. Mix until well incorporated.
- Next, pour in 300 ml of whipping cream and continue to beat on low speed until the cream is fully incorporated, being careful not to overmix and introduce air into the batter.
- Add 5 eggs to the batter, one at a time, beating on low speed after each addition until fully incorporated.
Step 2: Prepare the Springform Pan
- Preheat your oven to 210°C/410°F.
- Line the bottom of a 23cm/9in diameter springform pan with two sheets of baking paper, facing opposite directions. Press them into the pan to shape them accordingly.
Step 3: Pour the Cheesecake Batter
- Once the batter is ready, pour it into the prepared springform pan.
- Use a spatula to smooth the top of the batter to ensure even distribution.
Step 4: Bake the Cheesecake
- Place the filled springform pan in the preheated oven.
- Bake the cheesecake at 210°C/410°F for 30 minutes. It may appear very liquidy when it comes out of the oven, but that’s normal.
Step 5: Cool and Refrigerate
- Allow the cheesecake to cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 8 hours or overnight to set.
Step 6: Unmold and Serve
- After refrigeration, open the clip on the springform pan and carefully peel off the baking paper from the sides.
- Transfer the cheesecake to a serving dish using a pizza peel or similar tool.
- Cut the gluten-free basque cheesecake into slices and serve cold.
- Enjoy your delicious and creamy gluten-free basque cheesecake!
Notes
– To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
– For a richer flavor, you can add a teaspoon of lemon zest to the batter.
– Make sure to use a high-quality gluten-free all-purpose flour for the best results.
– For a caramelized top, you can sprinkle a thin layer of granulated sugar on the surface of the batter before baking.
– Store the leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
– Serving Size: 1 slice
– Calories: 353
– Total Fat: 25g
– Saturated Fat: 15g
– Cholesterol: 120mg
– Sodium: 200mg
– Carbohydrates: 25g
– Fiber: 0g
– Sugars: 20g
– Protein: 6g
How To Store The Leftovers?
To store the leftovers of the gluten free Basque cheesecake, simply place them in an airtight container and refrigerate for up to five days.
For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator before serving.
Sides For Gluten Free Basque Cheesecake
1. Fresh Berries: The fruity and tangy flavor of fresh berries complements the rich and creamy texture of the Basque cheesecake.
2. Whipped Cream: A dollop of whipped cream adds a light and airy touch to the decadent dessert.
3. Caramel Sauce: Drizzling caramel sauce over the cheesecake enhances its caramelized flavor and adds a touch of sweetness.
4. Chocolate Shavings: Sprinkling chocolate shavings on top of the cheesecake gives it an extra layer of indulgence.
What are some alternative choices to the ingredients in case they are not in your pantry?
1. Cream Cheese: You can substitute cream cheese with mascarpone cheese for a slightly different flavor profile.
2. Granulated Sugar: Brown sugar can be used as a substitute for granulated sugar to add a deeper caramel flavor.
3. Whipping Cream: If you’re out of whipping cream, you can use full-fat milk as a replacement, although the texture may differ slightly.
4. Gluten-Free All-Purpose Flour: Almond flour or coconut flour can be used in place of gluten-free all-purpose flour for a nutty twist to the cheesecake.
Gluten Free Basque Cheesecake Recipe
Equipment
- 23cm/9in diameter springform pan
- Baking Paper
Ingredients
- 1 tbsp gluten-free all-purpose flour
- 1 kg cream cheese at room temperature
- 1 tbsp vanilla extract optional
- 5 eggs
- 300 g granulated sugar
- 300 ml whipping cream
Instructions
Step 1: Prepare The Cheesecake Batter
- In a large mixing bowl, combine 1 kg of cream cheese (at room temperature) and 300 g of granulated sugar.
- If desired, add 1 tbsp of vanilla extract for extra flavor.
- Using a hand mixer or stand mixer on high speed, beat the cream cheese mixture until it becomes creamy and smooth, ensuring there are no lumps. Remember to scrape down the sides and bottom of the bowl occasionally with a spatula.
- Once the mixture is completely smooth, reduce the mixer speed to low and slowly add 1 tbsp of gluten-free all-purpose flour. Mix until well incorporated.
- Next, pour in 300 ml of whipping cream and continue to beat on low speed until the cream is fully incorporated, being careful not to overmix and introduce air into the batter.
- Add 5 eggs to the batter, one at a time, beating on low speed after each addition until fully incorporated.
Step 2: Prepare The Springform Pan
- Preheat your oven to 210°C/410°F.
- Line the bottom of a 23cm/9in diameter springform pan with two sheets of baking paper, facing opposite directions. Press them into the pan to shape them accordingly.
Step 3: Pour The Cheesecake Batter
- Once the batter is ready, pour it into the prepared springform pan.
- Use a spatula to smooth the top of the batter to ensure even distribution.
Step 4: Bake The Cheesecake
- Place the filled springform pan in the preheated oven.
- Bake the cheesecake at 210°C/410°F for 30 minutes. It may appear very liquidy when it comes out of the oven, but that’s normal.
Step 5: Cool And Refrigerate
- Allow the cheesecake to cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 8 hours or overnight to set.
Step 6: Unmold And Serve
- After refrigeration, open the clip on the springform pan and carefully peel off the baking paper from the sides.
- Transfer the cheesecake to a serving dish using a pizza peel or similar tool.
- Cut the gluten-free basque cheesecake into slices and serve cold.
- Enjoy your delicious and creamy gluten-free basque cheesecake!
Notes
- – To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.
- – For a richer flavor, you can add a teaspoon of lemon zest to the batter.
- – Make sure to use a high-quality gluten-free all-purpose flour for the best results.
- – For a caramelized top, you can sprinkle a thin layer of granulated sugar on the surface of the batter before baking.
- – Store the leftovers in an airtight container in the refrigerator for up to five days.
Frequently Asked Questions
Q: Can I make the gluten free Basque cheesecake ahead of time?
A: Yes, you can prepare the batter and refrigerate it overnight before baking. This allows the flavors to meld together, resulting in a richer and more decadent cheesecake.
Q: Can I freeze the gluten free Basque cheesecake?
A: While it is best enjoyed fresh, you can freeze the Basque cheesecake for up to three months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Q: Can I use low-fat cream cheese for the gluten free Basque cheesecake?
A: While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best results.
Q: Can I add other flavors to the gluten free Basque cheesecake?
A: Yes, you can customize the Basque cheesecake by adding flavors such as lemon zest, cinnamon, or almond extract to the batter for a unique and personalized touch.
Conclusion
In conclusion, gluten free Basque cheesecake is a delightful dessert that offers a unique twist on the classic cheesecake. With its burnt exterior, creamy center, and rich flavor, this dessert is sure to impress and satisfy even the most discerning palate.
Whether enjoyed on its own or paired with fresh berries and whipped cream, the gluten free Basque cheesecake is a decadent treat that is perfect for any occasion. I hope you give this recipe a try and savor every delicious bite!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more