If the crustless basque cheesecake has been on a long list of your food obsessions, you’ve landed yourself in the right place. The rich, silken dessert has become a raging success in bakeries and restaurants across India and is turning out to be quite the hit with all kinds of cheesecake lovers. For the uninitiated, the basque cheesecake borrows its name from the same place it originates from, a region between Spain and France. Known for its custard-like taste and smooth texture, it is baked and served from the parchment sheet that it’s baked into.

While the original technique of making basque cheesecake may seem like too much of a task, you could still throw together a splendid dessert in a matter of minutes and don’t have to worry about as it continues to bake. Take it along for a potluck in the office or one of those lunch parties where you need to bring something for the table. While it tastes fantastic as is, any seasonal fruit on top is always an added reward.

To make a cheesecake that serves four people, you will need:

Ingredients:

  • 2 cups cream cheese, approximately 440 grams
  • ½ cup castor sugar, 100 grams
  • ½ cup dahi, 120 grams
  • 3 tablespoons fresh cream
  • 1 teaspoon orange zest
  • 2 tablespoons flour
  • 1 tablespoon cornflour
  • 2 eggs
  • ½ teaspoon vanilla extract
  • A pinch of salt

Method:

 

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  • To ensure that the texture of your cheesecake is smooth and supple, ensure that all your ingredients are at room temperature before you start baking.
  • Preheat the oven to 190 degrees. Separately, in a mixer jar, add in the cream cheese, sugar, dahi, cream, vanilla essence, orange zest, flour, cornflour, eggs and salt and blend on low. Measure and cut a sheet of parchment paper to fit a 6” cake tin and cut off whatever excess remains. Grease the tin with a bit of oil or butter and add the parchment and secure in place.
  • Pour the blended batter into the tin and tap it firmly on your countertop to avoid any bubbles mixed into the batter and even the surface. Bake it for about 30-35 minutes, checking when the cook time is about to end. The top should be burnished to a dark brown but the cheesecake must still have a bit of jiggle in the centre.
  • Turn off the oven and leave the cheesecake in the oven for an additional 10 minutes, leaving the door of the oven slightly ajar. Cool the cheesecake on a rack and refrigerate until it sets. Top up with slices of fresh strawberry or any kind of fruit compote or enjoy as it is.

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