Zazpiak Bat Recipe
Recipe information
Make Zazpiak Bat in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Cake batter
Pan & finishing
Cake batter
1. Preheat and prepare
Preheat oven to 210°C (410°F). Place a rack in the middle of the oven. Line a 9-inch (23 cm) springform pan or a 9-inch cake pan with high sides with a layer of parchment paper that comes up at least 5 cm above the rim on all sides; crumple and smooth the paper so it fits snugly. Butter the inside of the pan lightly so the parchment sticks.
2. Beat cream cheese and sugar
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and granulated sugar together on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl once or twice.
3. Add eggs
Add the eggs one at a time, mixing just until each is incorporated. Mix gently — avoid overbeating to prevent excess air in the batter (which can cause big cracks). After all eggs are added, scrape the bowl.
4. Incorporate cream, flour, and flavor
With the mixer on low speed, slowly pour in the heavy cream and add the vanilla extract and salt. Sprinkle the flour over the batter and mix only until the flour disappears and the batter is smooth. The batter will be loose and somewhat pourable.
Baking & finishing
6. Bake
Place the pan in the preheated oven and bake at 210°C (410°F) for 35–45 minutes. The top should become deeply golden to dark brown — the center will still be jiggly when you gently shake the pan. Darker browning is characteristic of Basque-style burnt cheesecake (Zazpiak Bat inspired). Start checking at 35 minutes to avoid overbaking.
7. Cool in oven
Turn the oven off, open the oven door slightly, and let the cake sit in the oven for 30 minutes to cool gently (this helps prevent a big collapse). Then remove the pan and let the cake cool completely on a wire rack to room temperature. The cake will deflate slightly as it cools — that is normal.
8. Chill (optional but recommended)
For a firmer texture and cleaner slices, chill the cheesecake, still in the pan, in the refrigerator for at least 4 hours or up to overnight. If you prefer a custard-like interior, serve at room temperature after cooling.
9. Unmold and serve
Run a thin knife around the edge of the cake if using a springform pan, remove the rim, and carefully peel away the parchment paper. Transfer to a serving plate. Dust lightly with powdered sugar if desired. Slice with a hot, dry knife for clean cuts.
Local Coupons
No local coupons found for this recipe's ingredients.