The sourdough has been tucked away for the summer but that doesn’t mean that there isn’t any baking happening. I love a cheesecake for a summer dessert, especially a minimal fuss basque-style cheesecake. The oven can go on in advance of an event, the basque cheesecake can sit in the fridge for a couple days, and it can be taken out to get to room temperature before serving (and to make fridge space if hosting). Basque cheesecakes are lighter and fluffier than their New York style sister, don’t have any graham cracker crusting, and end up with a caramelized exterior.
Ingredients:
Strawberry Rhubarb Jam – from Strawberry Rhubarb Jam, feel free to substitute with other jams you may have
Eggs – These give the cheesecake the fluffy texture and rise in the oven.
Strawberry Rhubarb Basque Cheesecake
Equipment
- 1 12" springform pan
- parchment paper
Ingredients
- 1.5 lbs cream cheese room temp
- 1 cup sugar
- 1 cup strawberry rhubarb jam
- 2 cups heavy cream
- 6 eggs
- 1 tsp salt
- 1/3 cup all-purpose flour
Instructions
- Add cream cheese and sugar to a stand mixer and beat with the whisk or paddle attachment until smooth. Stop and wipe down the bowl and beaters as necessary.
- While this is mixing together, line the springform pan with parchment paper to cover the entirety of the bottom and the sides. Some may protrude over the top of the pan, but that's ok! If you don't like the look, trim the top. The folds in the parchment will give the cheesecake extra texture on its caramelized sides.
- Add jam to mixer and continue mixing. Stop and wipe down the bowl and beaters as necessary.
- While mixer is still on, add eggs one at a time. Wait until each egg is fully incorporated before adding the next. Stop and wipe down the bowl and beaters as necessary.
- Mix salt into heavy cream and pour into the mixer. Stop and wipe down the bowl and beaters as necessary.
- Add flour and only mix about 10 seconds.
- Turn off mixing, and gently mix about 5-10 additional stirs until flour is completely mixed.
- Pour batter into parchment lined springform pan, tent with foil, and bake at 400F for ~40 minutes. Bake uncovered additional ~20 minutes until browned on top.
- Remove from oven after 60 minutes. Cheesecake will have risen and look very jiggly. It will set as it cools, deflating in the center.
- Allow to come to room temp before removing from springform pan and serving.
Try another cheesecake: Pumpkin Basque Burnt Cheesecake or another jam: Blueberry Rhubarb Jam