Turkuaz Kitchen Basque Cheesecake (also called san sebastian) is made with cream cheese, sour cream, mascarpone, heavy whipping cream, cornstarch, flour, granulated sugar, eggs, and vanilla. This easy Basque Cheesecake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Turkuaz Kitchen Basque Cheesecake Ingredients
- 500 g cream cheese
- 300 g sour cream
- 200 g mascarpone
- 400 g heavy whipping cream
- 3 tbsp cornstarch
- 1 tbsp flour
- 1 1/2 cups granulated sugar (You can reduce the amount of sugar by half a cup.)
- 4 eggs
- 1 tbsp vanilla
How To Make Turkuaz Kitchen Basque Cheesecake
- Preheat the oven: Preheat the oven to 420°F (215°C).
- Prepare the pan: Lightly grease a 9-inch springform pan and layer it with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together the cornstarch and flour. Set aside.
- Mix cream ingredients: In a large mixing bowl, add the room-temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla, and mix well. Then sift in the flour mixture and gently fold it into the batter until combined.
- Beat eggs and sugar: Using an electric or hand mixer beat the sugar and eggs until fluffy, about 4 minutes. Add the egg mixture to the cheesecake mixture and stir well.
- Bake the cheesecake: Pour the cheesecake batter into the prepared pan. Bake for 27-30 minutes.
- Broil the cheesecake: After baking, broil the cheesecake in the oven until the top has burned to the desired color, only for 20-30 seconds. (Note: If the cheesecake still seems too jiggly, you can bake it for another 6-7 minutes at 420°F, but it should be more creamy and jiggly in consistency than regular cheesecake. For best results, check your cheesecake at 1-2 minute intervals after the 27th minute.)
- Cool and chill: Remove from the oven and let it cool. Chill in the refrigerator for at least 6-7 hours, or better overnight.
- Serve: You can serve it plain or with chocolate ganache or caramel sauce.
Recipe Tips
- Room temperature ingredients: Make sure the cream cheese, sour cream, mascarpone, and heavy cream are not cold. This will make the cheesecake smooth.
- Mix gently: When you add the flour mixture, do it slowly and carefully. This helps the cheesecake stay light.
- Check for jiggle: The middle of the cheesecake should move a little when you take it out. This keeps it creamy.
- Watch when broiling: Keep an eye on the cheesecake when broiling. It only needs 20-30 seconds to get the perfect top.
- Chill well: Let the cheesecake cool in the fridge for at least 6-7 hours or overnight. This makes it taste better.
What To Serve With Basque Cheesecake
Basque Cheesecake goes well with fresh berries, whipped cream, chocolate sauce, or caramel sauce. You can also serve it with coffee, tea, milk, or vanilla ice cream for a tasty dessert.
How To Store Basque Cheesecake
- Refrigerate: Store the cheesecake in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container.
- Freeze: Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Basque Cheesecake Nutrition Facts
- Calories: 550
- Total Fat: 40g
- Saturated Fat: 24g
- Cholesterol: 200mg
- Sodium: 350mg
- Total Carbohydrates: 34g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 8g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen No-Bake Cheesecake
- Turkuaz Kitchen Chocolate Cheesecake
- Turkuaz Kitchen Baklava Cheesecake Recipe
- Turkuaz Kitchen Chocolate Cake
Turkuaz Kitchen Basque Cheesecake
Description
Turkuaz Kitchen Basque Cheesecake is made with cream cheese, sour cream, mascarpone, heavy whipping cream, cornstarch, flour, granulated sugar, eggs, and vanilla. This easy Basque Cheesecake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 420°F (215°C).
- Prepare the pan: Lightly grease a 9-inch springform pan and layer it with parchment paper.
- Mix dry ingredients: In a small bowl, whisk together the cornstarch and flour. Set aside.
- Mix cream ingredients: In a large mixing bowl, add the room-temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla, and mix well. Then sift in the flour mixture and gently fold it into the batter until combined.
- Beat eggs and sugar: Using an electric or hand mixer beat the sugar and eggs until fluffy, about 4 minutes. Add the egg mixture to the cheesecake mixture and stir well.
- Bake the cheesecake: Pour the cheesecake batter into the prepared pan. Bake for 27-30 minutes.
- Broil the cheesecake: After baking, broil the cheesecake in the oven until the top has burned to the desired color, only for 20-30 seconds. (Note: If the cheesecake still seems too jiggly, you can bake it for another 6-7 minutes at 420°F, but it should be more creamy and jiggly in consistency than regular cheesecake. For best results, check your cheesecake at 1-2 minute intervals after the 27th minute.)
- Cool and chill: Remove from the oven and let it cool. Chill in the refrigerator for at least 6-7 hours, or better overnight.
- Serve: You can serve it plain or with chocolate ganache or caramel sauce.
Video
Notes
- Room temperature ingredients: Make sure the cream cheese, sour cream, mascarpone, and heavy cream are not cold. This will make the cheesecake smooth.
- Mix gently: When you add the flour mixture, do it slowly and carefully. This helps the cheesecake stay light.
- Check for jiggle: The middle of the cheesecake should move a little when you take it out. This keeps it creamy.
- Watch when broiling: Keep an eye on the cheesecake when broiling. It only needs 20-30 seconds to get the perfect top.
- Chill well: Let the cheesecake cool in the fridge for at least 6-7 hours or overnight. This makes it taste better.
Turkuaz Kitchen Basque Cheesecake, Basque Cheesecake Recipe, Turkuaz Kitchen San Sebastian