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How to make a Basque cheesecake

Need a little extra help with your Basque cheesecake? Follow the handy tips below for great results every time.

A baking dish lined with paper

Line the pan

To stop the base and sides from burning, and to give the Basque cheesecake its distinctive shape, line the pan with two layers of baking paper. Pleat the paper to fit.

Cheesecake mix in a bowl mixer

Make it smooth

To avoid any lumps, bring the cream cheese to room temperature before you start. This makes it easier to beat and also helps the sugar dissolve.

Sifting flour into the cheesecake mix

Add the flour 

For a soft, creamy texture, add the flour to the mixture last and beat it gently on low speed. Overbeating the mixture will make the cheesecake tough.

A finished baked basque cheesecake

Check the wobble

For a smooth and silky centre, don't overcook the cheesecake. Take it out of the oven when the centre is still soft and wobbly – it will firm up as it cools.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.