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How to Make this Easy Gluten-Free Basque Cheesecake

The easiest cheesecake you will ever bake, impossible to mess up, with a rustic, lightly burned top, cracked middle, and the same dense and velvety consistency as the classic cheesecake. And it’s gluten-free!

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Here is the perfect recipe for those who love cheesecake’s lusciously creamy and dense consistency and delicate caramelized flavor but are a bit intimidated by the cheesecake-making process.

Trust me, there’s no way you can mess up this dessert.
A Basque burnt cheesecake just needs mixing without worrying about beating too much and ending up with a cracked top. It’s baked without a water bath and at a higher-than-usual temperature, which means it takes less time to bake, and you end up with a golden caramelized top full of flavor. Ā 

This cheesecake isn’t meant to be perfect but rather burnt and cracked. AND with the most luscious, creamy texture and rich caramelized flavor.

This is genuinely the easiest cheesecake you can whip up. It boasts a rustic look, with a lightly burnt-caramelized top, a sunk-in middle, and imperfect edges… just as it’s meant to be. So, if you’ve ever worried about making the classic NY-style cheesecake, here, everything is allowed. Let it burn and let it crack… just as it should be!
I know you’ll love this cheesecake already.

You will need a round 8 or 9-inch pan. Mine is 8 inches, but you can also use a 9-inch; it will turn out slightly less tall. You’ll want to double-line the pan for easy removal with two overlapping sheets of parchment paper, creating pleats and creases on the inside.

A gluten-free dessert: Here is a recipe for those avoiding gluten! This cheesecake is naturally gluten-free, as it’s flourless, utilizing only cornstarch as a thickener. This makes it a fantastic dessert option for anyone with gluten sensitivities or those looking to reduce their gluten intake without sacrificing taste or texture.

Incredible Versatility: This cheesecake is a blank canvas for your creativity. Feel free to mix in anything from blueberry or chocolate or your favorite add-in for a different twist every time. Plus, you can garnish with your favorite toppings like fresh berries, whipped cream, or caramel sauce, which means every slice can be uniquely delightful.

Here are a few notes about the ingredients:

– Cream cheese:Ā I use three 8-oz bricks of regular (full-fat) cream cheese in this recipe to get the rich texture and flavor. Make sure to remove the cream cheese from the refrigerator ahead of time so it’s easier to mix and combine.

– Large eggs:Ā These must be removed from the refrigerator before use to make them easier to mix.

– Vanilla: please use real vanilla extract or paste. I do not recommend imitation vanilla.

– Heavy creamĀ adds a rich and creamy texture to the cheesecake. The whipped cream is added to the batter as is (not whipped before adding).

– Cornstarch: Acts as the thickener in this recipe, ensuring the cheesecake has the perfect consistency. Cornstarch is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
If you’re not concerned about keeping the recipe gluten-free, you can substitute the cornstarch with an equal amount of all-purpose flour for a similar effect. Alternatively, a gluten-free all-purpose flour blend can be used as a direct substitute for those who need to keep the recipe gluten-free but don’t have cornstarch.

How to Store this Basque cheesecake dessert:

– Cool Completely: First, allow your cheesecake to cool to room temperature after baking. This prevents condensation from forming inside the storage container, which could make the cheesecake soggy.

– Refrigerate: Once cooled, transfer the cheesecake to an airtight container or tightly cover it with plastic wrap. Refrigerate the cheesecake for at least 2 hours or overnight before serving. This step is crucial as it helps set the cheesecake, making it easier to slice.

– Storing Duration: Basque cheesecake can be stored in the refrigerator for up to 4 days. The flavors often enhance with a little time, making it even more delicious the next day.

– Freezing: If you want to store the cheesecake for longer, it freezes well. Wrap the cheesecake slices or the entire cheesecake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

– Serving After Storage: When ready to serve, you might want to let the cheesecake sit at room temperature for 10-15 minutes, depending on your preference for a creamier texture.

Video recipe

Now, let’s get baking!

How to Make this Easy Gluten-Free Basque Cheesecake

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The easiest cheesecake you will ever bake, impossible to mess up, with a rustic, lightly burned top, cracked middle, and the same dense and velvety consistency as the classic cheesecake. And it’s gluten-free!

Servings:

8

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Prep Time

15 min

Cook Time

60 min

Resting Time

2 hr

Total Time

3 hr, 15 min

Ingredients

  • 24 oz (3 8-oz packages, 680 g) regular cream cheese, room temperature
  • 1 cup (200 g) sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (235 ml) heavy whipping cream
  • pinch of salt
  • 1/4 cup (30 g) cornstarch (or all-purpose flour or all-purpose GF flour)

Instructions

  1. Preheat oven to 400 F (200 C). Line an 8″ or 9″ springform pan with two sheets of overlapping parchment paper, pleated and creased to fit the pan.
  2. In a large mixing bowl, add the cream cheese and sugar, and beat with a handheld mixer (or stand mixer) until smooth and creamy. Add the large eggs, one at a time, while beating after each egg, until combined. Add the vanilla and heavy cream and mix to combine. Add salt and cornstarch and mix until combined.
  3. Pour the cheesecake mixture into the prepared crust. Level and bake in the lower third of the oven for 50 to 60 minutes or until the top is golden brown and the edges are set. The middle might still be slightly jiggly, but that’s okay; it will set completely when cooling. If you notice the top is darkening too soon, cover it loosely with aluminum foil.
  4. Remove from the oven and let it cool completely at room temperature. The top will deflate and sink in, and that’s okay. Transfer the cheesecake to the refrigerator and let it chill for at least 2 hours. Let sit at room temperature for about 15 minutes before serving. Garnish with fresh berries or your favorite chocolate, fruit, or caramel sauce.

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