The basque cheesecake is wonderful. It’s without a doubt a true S-tier dessert and it’s incredible how simple it is to make. Here’s Lucca’s recipe that was shared in Issue 37 of the WARKITCHEN.
A meal without dessert feels empty. Give me a tiny slice of basque cheesecake. Blueberries with honey. Or even a tiny bit of honeycomb. A little savory goes a long way in taking the edge off a meal. Makes it feel complete.
Ingredients
For Cheesecake
800 g cream cheese
200 g sugar
1 teaspoon vanilla powder/extract or beans
250 ml cream
4 whole eggs + 1 egg yolk
2 tablespoons flour
For Berry Compǒte
250 g frozen or fresh mixed berries
Zest from 1 lemon and the juice
3 tablespoons sugar
Method
Preheat oven to 460ºF (240ºC)
Whip together cream cheese and sugar until fluffy and the sugar has dissolved
While mixing, add cream and vanilla and sift in the flour so there are no clumps
Mix in 1 egg at a time
Butter your cake pan and then place some parchment paper in the cake pan so it sticks better
Pour the cheesecake mixture in and bake for 30 minutes
When you remove the cake, it should still be a little jiggly in the middle
Rest for 30 minutes on the counter, then transfer to the fridge so it can set for 1 hour
Place berries in a saucepan with the sugar, lemon juice and the zest from the lemon
Let it come to a boil and then reduce to a simmer
Cook until there are still some whole berries, and it has thickened
Serve the compôte alongside the chilled cheesecake
This basque cheesecake recipe was written by Lucca De Wolff. If you'd like more of such recipes, get her food diary (with 29 recipes) here. You can also reach Lucca on X @wolffdew or on Instagram @dewolffon.
Lucca’s piece was published in Issue 37 of the WARKITCHEN, a Wimbledon special. Explore the full issue here.
Cheesecake w berries is the best dessert!