Gluten-Free Basque Cheesecake
Indulge in the creamy decadence of Gluten-Free Basque Cheesecake, a unique twist on the classic Spanish dessert that’s perfect for those seeking a gluten-free option. This dreamy cheesecake boasts a rich, custard-like interior with a signature golden-brown top that’s slightly caramelized for bold flavor. Made with gluten-free all-purpose flour and essential ingredients like cream cheese, heavy cream, and vanilla, this recipe delivers all the velvety indulgence you love without compromising dietary needs. With minimal prep time and a dramatic yet simple baking process, this cheesecake is a showstopping addition to dinner parties or intimate celebrations. Serve chilled to enjoy its luxurious balance of sweetness and texture—gluten-free baking has never been so effortlessly delicious!
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Recipe Information
Ingredients
- 450 grams cream cheese
- 200 grams granulated sugar
- 15 grams gluten-free all-purpose flour
- 4 large eggs
- 240 milliliters heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper fits up the sides above the rim of the pan for easy removal.
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the granulated sugar to the cream cheese and continue beating until fully combined and smooth.
Sift the gluten-free all-purpose flour into the mixture and beat until just incorporated.
Add the eggs, one at a time, beating well after each addition to ensure the mixture is smooth and fully combined.
Slowly stream in the heavy cream while continuing to beat the mixture on low speed, ensuring it's incorporated smoothly.
Add the vanilla extract and salt, and mix until combined.
Pour the cheesecake batter into the prepared springform pan.
Place the springform pan on a baking sheet to catch any potential drips.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the top is a deep golden brown, and the center is still slightly jiggly when moved.
Remove from the oven and allow to cool at room temperature. The cheesecake will deflate slightly as it cools.
Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or until set before serving.
Carefully remove the cheesecake from the pan, peeling away the parchment paper, slice, and enjoy your Gluten-Free Basque Cheesecake!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 27.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
