Classic Basque Cheesecake with Lotus Biscoff Cookie Spread
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- 9-inch (22 cm) round springform pan
INGREDIENTS
- Lotus spread for serving, melted
Batter:
- 24 ounces/750 grams cream cheese
- 14 ounces/400 grams mascarpone cheese
- 1 ¼ cups/250 grams sugar
- 1 cup/250 grams Lotus Biscoff spread
- 5 large eggs
- ⅔ cup/150 grams heavy whipping cream
- 1 teaspoon high-quality vanilla paste
- 1 tablespoon/15 grams all-purpose flour
- ⅓ cup/40 grams cornstarch
INSTRUCTIONS
- Heat the oven to 355°F (180°C) with convection. Line a 9-inch (22 cm) round springform pan with parchment paper, ensuring the paper extends above the rim to accommodate expansion.
- In a large mixing bowl, whisk together the cream cheese, mascarpone, and sugar until smooth and fully incorporated. Microwave the Lotus spread in short bursts until softened, then mix it into the cheese mixture until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream and vanilla paste, mixing until the batter is smooth. Sift in the flour and cornstarch, then fold them in gently until fully incorporated. The batter should be silky and uniform.
- Pour the batter into the prepared pan and bake for about 60 minutes, or until the top is deeply golden brown, the edges are set, and the center remains jiggly. The cake should appear slightly underbaked in the middle—this ensures a creamy texture once chilled.
- Remove from the oven and let cool at room temperature for one hour. Transfer to the refrigerator and chill overnight to allow the texture to fully develop.
- Once set, release the cake from the pan. Slice into portions and serve with a drizzle of melted Lotus spread.
MY NOTES
FAQ
What makes a classic Basque cheesecake different from a regular cheesecake?
A classic Basque cheesecake differs from a regular cheesecake in its texture, baking method, and appearance. Unlike traditional New York-style cheesecake, which has a dense and smooth texture with a graham cracker crust, classic Basque cheesecake is crustless and has a deeply caramelized top due to its high baking temperature. The batter contains a high ratio of cream cheese, eggs, and heavy cream, resulting in a custardy and slightly gooey center. The edges set firmly while the middle remains soft and jiggly, giving it a distinct creamy texture. It is typically served at room temperature or chilled for a firmer consistency.
Can I use a different brand of cookie butter?
Sure! Other cookie butter brands can be used instead of Biscoff spread in a classic Basque cheesecake, but the flavor profile may vary. Biscoff spread is made from caramelized spiced cookies, giving it a distinct taste with warm cinnamon and brown sugar notes. Alternative cookie butters, such as generic store brands, may be sweeter or lack the same depth of flavor. If substituting, ensure the consistency is similar to Biscoff spread, as a thinner or thicker spread can slightly alter the texture of the cheesecake.
How do I prevent the cheesecake from cracking?
A classic Basque cheesecake is less prone to cracking than traditional cheesecakes because it lacks a crust and is baked at a high temperature. However, to further prevent cracks, ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter. Avoid overmixing, as incorporating too much air can cause the cake to rise excessively and collapse, leading to cracks. Using parchment paper to line the pan allows for slight movement as the cheesecake bakes, reducing stress on the surface. Additionally, removing the cheesecake at the right time—while the center is still jiggly—prevents overbaking, which can cause cracks.
Can I make this recipe without a convection oven?
Yes, the cake can be made without a convection oven, but the baking time and temperature may need slight adjustments. Convection ovens circulate hot air, leading to more even baking and a darker caramelized top. If using a conventional oven, bake at the same temperature but check for doneness around 55 minutes instead of 60. If the top is not browning enough, switching to the broil setting for the last few minutes can help achieve the signature deep golden color. Keep an eye on the center’s jiggle, as conventional ovens may cause uneven baking.
Can I freeze a classic Basque cheesecake for later?
Yes, a classic Basque cheesecake can be frozen, but proper storage is important to maintain its texture. Once the cheesecake has fully cooled and chilled in the refrigerator, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or an airtight container. It can be frozen for up to one month. To serve, thaw it in the refrigerator overnight before bringing it to room temperature for about 20 minutes. Freezing may slightly alter the creamy texture, but the flavor remains intact. Avoid freezing for too long, as ice crystals can develop, affecting consistency.
Why is my cheesecake too firm instead of creamy?
The cake may turn out too firm if it has been overbaked or if the batter ratio is off. Overbaking causes the center to fully set rather than remain soft and creamy. The cheesecake should be removed from the oven when the edges are set but the middle still jiggles slightly. Using too much flour or cornstarch can also create a denser texture, so measurements should be precise. Chilling the cheesecake overnight helps it set properly, but serving it straight from the fridge can make it seem firmer than it should be. Let it sit at room temperature before serving to soften.
Can I add spices or extra ingredients to enhance the flavor?
Yes! This cake can be customized with additional spices or ingredients to enhance the flavor. Cinnamon, nutmeg, or ginger can complement the spiced notes of Biscoff spread without overpowering the cheesecake. A touch of sea salt can balance the sweetness. Swirling extra melted Biscoff spread into the batter before baking adds a marbled effect. A splash of espresso or a tablespoon of dark rum can deepen the flavor. While add-ins can enhance the taste, it’s important to maintain the balance of wet and dry ingredients to preserve the signature creamy texture.
