Japanese Basque Cheesecake
A crustless cheesecake baked hot and fast, so the top burns dark and caramelised while the centre stays creamy. It's very forgiving: no water bath, and cracks are part of the look. Here it's baked as a slab and cut into squares, with Japanese flavour variations.
- Yield: 1 GN 1/2 (65 mm deep), about 40 pieces
- Equipment: mixer (paddle), convection oven, GN 1/2, baking paper
- Allergens: milk, egg, gluten (small amount of flour; use rice flour or cornstarch for gluten-free)
Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese (full fat), room temperature | 1800 g |
| Sugar | 450 g |
| Eggs, room temperature | 500 g (10) |
| Cream | 900 g |
| Plain flour (or cornstarch) | 40 g |
| Salt | 4 g |
| Vanilla paste | 10 g |
Method
- Line the GN 1/2 with two crumpled sheets of baking paper, letting the paper stick up 5 cm above the edge. The rumpled, rustic edge is part of the style.
- Beat the cream cheese and sugar with the paddle on low until completely smooth, with no lumps. Scrape the bowl.
- Add the eggs one or two at a time on low speed.
- Mix in the cream, vanilla and salt. Sift in the flour and mix until just combined. Keep the mixer slow to avoid air bubbles.
- Pour into the pan.
- Bake at 210–220 °C (convection) for 40–50 min, until the top is very dark brown and the centre still wobbles a lot when you shake the pan.
- Cool at room temperature for 1 hour (it will sink, which is normal), then chill overnight. It must be cold to cut cleanly.
- Lift out with the paper and cut 8 × 5 with a hot knife, wiping it between cuts.
Storage: 4 days in the fridge, or freeze cut pieces for up to a month.
Japanese flavour variations
Add these with the flour:
| Flavour | Add | Note |
|---|---|---|
| Matcha | 25 g matcha, sifted | Bake at 200 °C so the green colour stays visible |
| Hojicha | 25 g hojicha powder | Toasty flavour that goes well with the burnt top |
| Black sesame | 150 g black sesame paste (add with the cream) | Grey, nutty and dramatic |
| Yuzu | 60 g yuzu juice + zest of 2 lemons | Add juice last |
| Lingon (fusion) | Plain base, top with lingonberry jam when serving | Nordic touch |