Elderflower Basque Cheesecake
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Cheesecake has to be one of my all time favorite desserts. The rich, creamy consistency of a good cheesecake is difficult to beat! Have you ever had a basque cheesecake before? It’s a Spanish style cheesecake, and it’s actually a recipe created in the 1990s. Unlike so many of our other recipes, this one is quite modern, though I find when I eat it that it feels like it would be a historical treat!
The basque “burnt” cheesecake, is a cheesecake where the top is intentionally burnt or browned. This gives it a caramelized flavor that is absolutely to die for. The inside is moist, soft, and jiggly. It’s really such a dream!
I decided to make my cheesecake infused with elderflower. The elderflower season is almost over here in Iowa. I just made it and found a few flower heads that had not turned to berries in the woods behind our farmhouse. I have been dreaming about making this recipe for a few weeks now, but seeing as I had other commitments, it was put on the back burner. Thankfully I was able to get out there this week and snatch up a few flowers before they were all gone.
Next, we will have to cook with some elderberries!
If you have never tried elderflower, its quite delightful. It pairs really well with honey and vanilla flavors, I think, and its just as light and airy as the flowers appear. You can make so many delicious things with elderflowers like cordial or syrup or put it into other baked goods! It blooms in Iowa in late May through early July and the berries are usually ready to pick in August through September.
the method:
The cheesecake itself is quite simple, really! It looks complicated, but I think making a basque cheesecake is much easier than a New York style cheesecake. It’s more rustic looking and you do not have to water bath the cheesecake while baking.
Really, all this recipe deals with is mixing everything up a bowl, spreading it in the pan, and baking it. Because the pan is lined with parchment, the outer edge of the cheesecake ends up looking like a mountain side and the top is intentionally over browned. Again, it’s very rustic and gives the cake an overall cottage-like feel. Topping the cake with flowers and fruit helps with this as well!
When the cake is finished, you might find that the top is not as browned as you had hoped. The center should be jiggly when you shake the pan back and forth, gently, and it should bounce back when you tap on the center of the cake. It will seem as if its undercooked, but it will continue to cook as it cools on the counter. If the top of your cake is not browned enough, you can always place it under the broiler for a minute or two, or use a butane torch.
This cake is soft and sweet. The vanilla and elderflower pairing is so lovely! It’s just the perfect little sweet summer treat. It’s cool and moist, perfectly enjoyed with fresh fruit, a fruit compote, or chocolate sauce. I think the elderflower pairs nicely with a drizzle of honey, too!
xoxo Kayla
Elderflower Basque Cheesecake
Ingredients
- 1 cup (240 ml) heavy cream
- 2 to 4 elderflower flower heads
- 2 lb (907 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 7 large eggs
- 1 tbsp (8 g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- In a small saucepan, warm the heavy cream and stir in the elderflower flower heads. Turn off the heat when the cream just begins to simmer around the edges of the pan. Then, let it cool to room temperature, about 15 to 20 minutes.
- While the cream cools, place a 10-inch springform pan on a large baking sheet. Spray the inside of the pan lightly with cooking spray or grease with butter. Then, line the pan entirely with parchment paper. Set this aside.
- In a large bowl, cream together the cream cheese and sugar until light and fluffy, about 4 minutes. Add in the eggs, one at a time, until they are fully incorporated, about 6 minutes total. Stir in the flour, salt, and vanilla.
- Strain the cream through a fine mesh sieve into the bowl of the cream cheese mixture. Stir in the cream until the batter is smooth, about 2 minutes.
- Spread the cheesecake filling into the prepared springform pan. Then, place the entire pan and baking sheet into the refrigerator for 1 hour.
- Preheat the oven to 400° F (204° C). When the oven is ready, place the cheesecake on the baking sheet into the oven and bake for about 50 to 60 minutes, or until the cheesecake is jiggly in the center like Jell-O and is nicely browned on top. It should look burnt but the filling will seem like its not cooked. It should bounce back like a trampoline when you press on the center of the cake.
- Allow the cake to cool to room temperature, about 2 hours, and then chill the cheesecake fully in the fridge, about 8 to 12 hours or overnight.
- Slice the cheesecake the next day and serve with fresh fruit and more elderflowers for decoration.
