Gluten Free Basque Cheesecake Recipe
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.
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Servings: 8
Calories: 350kcal
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.