Make the best cheesecake in the world

Basque cheesecake with berry compôte

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)

1. Whip together cream cheese and sugar until fluffy and the sugar has dissolved

2. While mixing, add cream and vanilla and sift in the flour so there are no clumps

3. Mix in 1 egg at a time

4. Butter your cake pan and then place some parchment paper in the cake pan so it sticks better

5. Pour the cheesecake mixture in and bake for 30 minutes

6. When you remove the cake, it should still be a little jiggly in the middle

7. Rest for 30 minutes on the counter, then transfer to the fridge so it can set for 1 hour

8. Place berries in a saucepan with the sugar, lemon juice and the zest from the lemon

9. Let it come to a boil and then reduce to a simmer

10. Cook until there are still some whole berries, and it has thickened

11. 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.

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Lucca’s piece was published in Issue 37 of the WARKITCHEN, a Wimbledon special. Explore the full issue here.