Basque Cheesecake

צילום: דניאל לילה סטיילינג: חמוטל יעקובוביץ

Ingredients >

Basque cheesecake, in its healthy, lighter version,
is one of the most wonderful cakes you’ll ever taste!
thas the best texture you’ll encounter,
juicy, tender, and soft,
just the right balance.

You can prepare it a day or two before your event,
keeping it chilled in the refrigerator until serving.
When it’s time to serve, dust it lightly with powdered sugar,
and every single one of your guests will swoon over its appearance, texture, and flavor.

What’s truly magical and amazing about this cake is the perfect harmony of its ingredients,
they’re in precisely the right proportions to deliver the ultimate bite.
And beyond all that,
this cake will happily wait for you in the fridge for several days,
so each day you can celebrate a joyful, light slice.

Basque Cheesecake | Photo: Daniel Laila, Styling: Hamutal Yakubovitz

Basque Cheesecake

Ingredients

Suitable for a 24 cm (9.5 inch) cake pan:

250 grams mascarpone cheese
400 grams sour cream (I recommend 27% fat)
400 grams cream cheese

Note: I recommend mixing all the cheeses together, then straining them through a cotton cloth to remove any excess liquid. Strain for at least two hours – or even overnight. The cake will still turn out delicious without straining, but its texture will be completely different.

5 eggs (size M/L)
A pinch of salt
½ cup sugar (for alternatives, check out “A little extra from me”)
⅓ cup cornstarch
¼ teaspoon baking powder
A splash of vanilla extract and/or lemon zest (optional)

Preparation

Preheat the oven to 190 °C (375 °F) on turbo (convection) mode. Line the baking pan with parchment paper – crumple the paper between your hands, then open it and press it into the pan so it fits snugly.

Place the strained mascarpone, sour cream, and cream cheese into a bowl, and mix thoroughly. Add the sugar, salt, and vanilla extract, then stir again until evenly combined.

Add the eggs one at a time, stirring well after each addition. Then fold in the cornstarch and baking powder, mixing until the batter is smooth and uniform.

Transfer the batter to the prepared pan and bake for 35-40 minutes. Remove the cake from the oven, let it cool completely, then chill in the refrigerator for at least three hours – I highly recommend letting it rest overnight. Remove from the refrigerator, dust with powdered sugar, and celebrate this little moment of joy.

A little extra from me:

You can store it in an airtight container in the refrigerator for up to 5 days.
You can swap the sugar for maple syrup and add an extra ¼ cup of cornstarch to the batter.
I highly recommend straining the cheeses before preparation. You’ll get a completely different cake after straining, you can strain for two hours or overnight.