Amanda's Kitchen | Yogurt Basque Cheesecake
Recently, there has been a popular cake — have you seen it? It's called Basque Cheesecake. This cake became famous at a restaurant in the Basque region of Spain and is said to be the easiest cheesecake ever to make. I guess that's because even if it fails, it doesn't really show! Its characteristic is that the crust is baked to a dark, almost burnt look, which might seem like a failure, but it's deliberately done to achieve that toasty flavor. The cheese inside is usually baked just shy of fully done, maintaining a soft and creamy texture with a slight molten center. This contrasts beautifully with the crispy crust for an amazing texture — soft and rich at the same time. In 2019, it was even ranked as the best dessert of the year by the media!
Ingredients
Steps
Pour 1.2L milk and 300ml cream into a pot and heat to around 70°C, but not exceeding 75°C.
Roll 2 lemons, cut them in half, and squeeze the juice into the pot through a sieve to remove the seeds.
Add lemon juice gradually while stirring. The mixture will start curdling. Once the liquid turns clear after curdling, turn off the heat.
Place a fine cheesecloth on a strainer and filter out the curds, letting them rest for a while.
Once the liquid stops dripping, wrap the cheese curds in the cheesecloth.
Place a bag of water as a weight on top of the cheese. This trick of mine helps remove extra moisture from the cheese and applies even pressure. Press for at least 3-4 hours or refrigerate overnight.
By the next day, the cheese will be pressed into a solid block with a smooth and delicate texture.
Preheat the oven to 240°C. Add a small pinch of salt to 350g of cream cheese and beat until completely smooth.
Add 150g yogurt and 80g sugar, then beat until smooth again.
Add 2 eggs in two batches, beating smoothly after each addition. Add a few drops of vanilla extract, sift in 15g of cornstarch, and beat until no lumps remain.
Dampen a piece of parchment paper, wring it dry, then lay it in a 6-inch cake mold.
Pour the cheese batter into the mold and smooth the surface with a spatula.
Bake in the preheated oven at 240°C for 23–25 minutes. (If your oven doesn't go up to 240°C, set it to the highest temperature and finish with 1–2 minutes on the top rack for better browning.)
High-temperature baking is the hallmark of Basque Cheesecake, ensuring that it's crispy outside and tender inside. The cake will jiggle when removed from the oven since the center remains just about 90% cooked.
Refrigerate before eating, as Basque Cheesecake, like regular cheesecakes, tastes better when fully cooled.
Slice the chilled Basque Cheesecake and enjoy. You'll feel the smoothness and delicacy when slicing, as the outer burnt crust enhances the aroma. The yogurt in the creamy cheesecake provides a light texture that melts in your mouth.