Mini Marvel: Basque Cheesecake Recipe For A 6-Inch Pan

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Hey there, fellow bakers! Are you ready to tantalize your taste buds with a truly decadent dessert? Then look no further than the Basque cheesecake, a rustic and incredibly flavorful treat that’s surprisingly simple to make. This guide will take you through everything you need to know to create a perfect 6-inch Basque cheesecake, from gathering the ingredients to devouring the last slice (we won’t judge!).

Ingredients:

Basque Cheesecake - The Little Epicurean
Basque Cheesecake – The Little Epicurean

20 ounces (568 grams) cream cheese, softened at room temperature

  • 1 cup (200 grams) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon kosher salt
  • 1 ½ cups (192 grams) all-purpose flour

  • Directions:

    1. Preheat your oven to 400°F (200°C). Lightly grease a 6-inch springform pan.
    2. In a large mixing bowl, cream together the softened cream cheese and sugar until light and fluffy. This will take a few minutes with an electric mixer on medium speed.
    3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
    4. Stir in the vanilla extract, cinnamon (if using), and salt. Mix until just combined.
    5. Gradually add the flour to the wet ingredients, mixing on low speed until there are no streaks of flour remaining. Be careful not to overmix!
    6. Pour the batter into your prepared springform pan. Use a spatula to spread the batter into an even layer.
    7. Bake the cheesecake for 50-60 minutes, or until the edges are golden brown and the center is slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs attached.
    8. Remove the cheesecake from the oven and let it cool completely at room temperature for at least 2 hours. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop fully.

    Nutrition Facts (per slice):

    Please note that this is an approximate nutritional breakdown and can vary depending on the specific ingredients you use.

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 20g
  • Cholesterol: 150mg
  • Sodium: 200mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion:

    The Basque cheesecake is a delightful dessert that’s perfect for any occasion. Its creamy texture, caramelized edges, and hint of cinnamon (if you choose to include it) create an unforgettable flavor profile. Plus, the simple preparation process makes it a great recipe for bakers of all skill levels. So, grab your ingredients, preheat your oven, and get ready to bake a masterpiece!

    FAQs:

    1. Can I use a different size pan?

    While a 6-inch springform pan is ideal for this recipe, you can certainly use a different size pan. However, you’ll need to adjust the baking time accordingly. If using a larger pan, you may need to bake the cheesecake for an additional 10-15 minutes. Conversely, a smaller pan will require a shorter baking time. Keep an eye on the cheesecake and remove it from the oven once the edges are golden brown and the center is slightly jiggly.

    2. Do I have to use a springform pan?

    A springform pan is recommended for this recipe as it allows you to easily remove the cheesecake from the pan without damaging its delicate form. However, if you don’t have a springform pan, you can use a regular cheesecake pan. Just be aware that you may need to run a knife around the edges of the cheesecake before inverting it onto a plate.

    3. My cheesecake is cracked. What went wrong?

    Cheesecakes are prone to cracking, especially on the top. This can happen for a few reasons, such as overbaking, using too high of an oven temperature, or sudden changes in temperature. To prevent cracking, make sure you don’t overbake the cheesecake and avoid opening the oven door too frequently while it’s baking. You can also try using a water bath to bake your cheesecake, which helps to create a more even baking environment.

    4. Can I freeze Basque cheesecake?

    Yes, you can definitely freeze Basque cheesecake! Once the cheesecake is completely cool, wrap it tightly in plastic wrap and then again in aluminum foil. The cheesecake will keep well in the freezer for up to 3 months. Thaw the cheesecake overnight in the refrigerator before serving.