Top Tips for Baking a Perfectly Gooey Basque Cheesecake

The rich, caramelized top and creamy, almost molten center of Basque cheesecake have won hearts. It is unlike traditional cheesecakes because it is baked at high temperatures; this makes the edges beautifully browned while the center remains creamy and soft. It is a favorite among dessert lovers due to its rustic charm and intense taste. The perfect gooey consistency is achievable with some techniques that make it possible at home. Whether you have an OTG or a convection oven, slight changes in baking time and temperature can cause a huge variation. With a few tips from experts, you can be sure to bring out the perfectly golden, creamy Basque cheesecake that will melt in the mouth. Read on to learn everything you need to know.

Basque Cheesecake Recipe

Ingredients:

• 500g cream cheese
• 200g granulated sugar
• 4 large eggs
• 250ml heavy cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• ½ tsp salt
• Butter for greasing

Method:

• Preheat your oven to 220°C and line a 9-inch springform pan with parchment paper, allowing the edges to extend beyond the rim.
• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one by one, mixing well after each addition.
• Add in the vanilla extract, heavy cream, flour, and salt and mix just until combined.
• Pour the batter into the prepared pan and bake 25-30 minutes or until the top is deep golden and the center slightly jiggly.
• Cool cheesecake to room temperature then refrigerate it for at least 4 hours.
• Slice and serve Basque cheesecake with perfect gooeyness.

7 Top Tips for Baking a Perfectly Gooey Basque Cheesecake

Use Full-Fat Cream Cheese

For the creamiest consistency, always use full-fat cream cheese. The fat content plays a crucial role in achieving the rich, gooey center. If using locally available paneer or hung curd, blend it until smooth to avoid graininess. Choose a good cream cheese from a well-known brand that works best.

Don't Overbeat the Batter

Overbeating incorporates excess air into the batter, which can lead to a soufflé-like rise followed by a collapse. Mix ingredients until just combined for a smooth yet stable batter. Use a spatula instead of a whisk to prevent overmixing.

High Heat for a Burnt Top, Low Heat for Gooeyness

The secret to a beautifully burnt top and gooey center lies in the temperature. Bake at a high temperature of approx. 220°C initially, then lower it to 180°C after 15 minutes. This ensures the top caramelizes while the center remains soft.

Generously use Parchment Paper

Basque cheesecake does not have a crust and therefore sticks a lot. So, line your pan with parchment paper generously to cover it up over the rim of the pan. It also helps create the characteristic folds on the edges.

Jiggle Test is Your Friend

Do not wait for the doneness of a cheesecake based on a toothpick test. Gently jiggle the pan. If it jiggles in the middle but the edges are set, it is ready. Overbaking will yield a dense cheesecake instead of a gooey one.

Let it Cool Gradually

A sudden temperature drop can cause cracks. Remove the cheesecake from the oven and slightly open the door for 10 minutes after baking. Then let it cool at room temperature before putting it into the refrigerator. That is how it will come out smooth and creamy.

Refrigerate, but Serve at Room Temperature

Basque cheesecake sets in the fridge but is best when slightly softened. Remove it 30 minutes before serving for a rich, melt-in-the-mouth experience. Add a drizzle of honey or a dusting of cocoa powder as a final touch.