Basque Cheesecake – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Using a stand mixer with the whisk, beat the room-temperature cream cheese, sugar, vanilla and lemon zest on medium speed until completely smooth, about 3–4 minutes. Scrape down the bowl so no lumps remain.
2. With the mixer on low, gradually add the egg whites and mix just until combined.
3. In a medium saucepan, combine the milk, one-third of the sugar, the vanilla and the salt. Heat over medium heat, stirring now and then, until hot and just beginning to simmer.
4. Meanwhile, whisk the eggs, the remaining sugar and the starches in a separate bowl until smooth.
5. Gradually pour about one-third of the hot milk into the egg mixture, whisking constantly, then return everything to the saucepan with the remaining milk.
6. Cook over medium heat, whisking constantly, until thickened and at a full boil. Keep cooking and whisking for 2 full minutes once bubbling.
7. Off the heat, immediately add the chilled cream cheese and blend with an immersion blender until perfectly smooth.
8. Cool the pastry cream to room temperature (about 77°F / 25°C), then whisk it thoroughly into the cream cheese mixture until smooth.
9. Filling the pan: for a springform pan, do not use a baking sheet. For a tall cake ring, set the ring on two stacked baking sheets.
10. Baking, standard oven: preheat to 500°F (260°C). Convection oven: preheat to 460°F (240°C) and bake 25–30 minutes. Bake until the top is dark; the center should wobble slightly when the pan is jiggled.
11. Cool completely at room temperature for at least 3 hours, then refrigerate several more hours before removing the ring and slicing.
12. For chocolate Basque cheesecake: in step 3 use only half the sugar listed for the pastry cream stage as described, omit the vanilla and starch, and whisk the eggs with the remaining sugar, cocoa powder and flour; add the chopped dark chocolate off the heat, blend smooth, then blend in the cream cheese, cool to about 77°F / 25°C and whisk into the cream cheese filling.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggLemonMilkCream cheeseChocolate