Gluten-Free Basque Cheesecake: an irresistibly creamy dessert!
If you are a dessert lover, you cannot miss the Basque cheesecake, a true specialty of Spanish culinary tradition. With its crust and creamy heart, this cake wins you over at the first taste.
The Basque cheesecake is distinguished by its characteristic high-temperature baking, giving it a caramelized surface and a soft, velvety interior. Unlike traditional cheesecakes, this version does not use cookies for the base, making it perfect for those following a gluten-free diet.
It is simple and quick to prepare, and the result is a melt-in-your-mouth dessert that surprises with its goodness. Whether you have guests for dinner or want to simply indulge in a sweet moment, the gluten-free Basque cheesecake is the ideal choice.
My advice? Let yourself be tempted by this delight!!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz cream cheese (like Philadelphia)
- 4 eggs
- 1 cup sugar
- 1.5 cups fresh whipping cream (lactose-free is also fine)
- 3 tbsps gluten-free cornstarch
- 2 tsps vanilla extract
- 1 lemon (zested)
Steps
First, preheat the oven to 375 degrees Fahrenheit. Prepare a 8/9 inch baking pan lined with parchment paper, preferably with a removable side, keeping the parchment paper a bit higher than the edge.
Place the cream cheese, sugar, and flavors in a large bowl, work with an electric mixer, you will get a smooth and creamy mixture.
Now add the eggs and continue working with the beaters, add a pinch of salt, then the cream, and finally the cornstarch.
As soon as you have obtained a lump-free cream, it will be ready for the oven.
Pour into the pan and bake at 375 degrees in the center of the oven.
Bake for 50 minutes then turn off the oven, slightly open the door and let the cake rest inside for about twenty minutes. During this phase, it will deflate but it’s all normal 😉
Once cooled at room temperature, place the cake in the refrigerator for a few hours before unmolding and enjoying it, preferably overnight.
The Basque cheesecake keeps in the refrigerator for 3/4 days.
👉If you’ve tried my recipe, let me know in the comments and especially let me know if you liked it!!
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