Basque cheesecake
- Vegetarian
Derived from ingredients – check the package label.
- Good for a snack
Crustless San Sebastián-style Basque cheesecake of cream cheese, eggs, cream and sugar, baked at high heat to a dark top with a creamy centre; twelve slices.
12 servingsFinal yield 1,661 g
Ingredients
- 900 gCream cheese, regular, plain
- 250 gSugars, granulated
- 1 gSalt, table
- 250 gEgg, whole, raw, fresh
- 400 gCream, fluid, heavy whipping
- 25 gWheat flour, white, all-purpose, unenriched
Method
- Preheat the oven to 230 °C. Line a 24 cm springform tin with two crumpled sheets of baking paper extending about 5 cm above the rim.
- Beat 900 g cream cheese with 250 g sugar and 1 g salt for 3 minutes until smooth.
- Beat in 5 eggs one at a time, then 400 g cream.
- Sift in 25 g flour, stir briefly and pour the mixture into the tin.
- Bake for about 50 minutes at 230 °C until the top is very dark and a thermometer inserted in the centre reads at least 70 °C; the centre will still wobble when shaken. If the core is cooler, keep baking in 3-minute steps.
- Leave the cheesecake to cool in the tin at room temperature for at least 120 minutes; the centre sets as it cools.
- Remove from the tin, peel off the paper and cut into 12 slices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 5,863 kcal
- Protein
- 97.5 g
- Fat
- 469.8 g
- Total carbohydrate (by difference)
- 323.2 g
- Total dietary fibre (USDA)
- 0.68 g
- Saturated fatty acids
- 277.3 g
- Sodium
- 4,165.6 mg
- Salt (sodium × 2.5)
- 10.4 g
Per serving
- Energy
- 488.6 kcal
- Protein
- 8.1 g
- Fat
- 39.1 g
- Total carbohydrate (by difference)
- 26.9 g
- Total dietary fibre (USDA)
- 0.06 g
- Saturated fatty acids
- 23.1 g
- Sodium
- 347.1 mg
- Salt (sodium × 2.5)
- 0.87 g
Per 100 g of finished food
- Energy
- 353 kcal
- Protein
- 5.9 g
- Fat
- 28.3 g
- Total carbohydrate (by difference)
- 19.5 g
- Total dietary fibre (USDA)
- 0.04 g
- Saturated fatty acids
- 16.7 g
- Sodium
- 250.8 mg
- Salt (sodium × 2.5)
- 0.63 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal