Basque Cheesecake (gf) Recipe

Preheat the oven to 475°F (245°C). Line a 9-inch springform pan with a large sheet of parchment paper, leaving at least 2–3 inches of overhang above the rim. Do not grease the pan; the parchment should extend above the rim to help contain the batter.

In a medium bowl, combine 1.5 cups gluten-free crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Pour in the 6 tablespoons melted butter and stir until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture evenly into the bottom of the prepared pan (optional: press slightly up the sides to form a thin rim). Chill the crust in the refrigerator while you prepare the filling, about 10 minutes. Note: Basque cheesecake often omits a crust; this is an optional thin gluten-free crust—if you prefer none, skip and line pan only with parchment.

Reduce oven temperature to 425°F (220°C). Place a rack in the center of the oven.

Using a stand mixer fitted with a paddle or a large bowl and hand mixer, beat 32 oz room-temperature cream cheese on medium speed until very smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed for an even texture.

Add 1 cup granulated sugar and 1/2 teaspoon salt. Beat on medium-high until sugar is incorporated and mixture is smooth, about 1–2 minutes.

Add the eggs one at a time, beating on low speed and scraping the bowl between additions. Ensure each egg is mostly incorporated before adding the next to avoid overbeating and to keep a silky texture.

With the mixer on low, stream in 1 cup heavy cream, then add 1/2 cup sour cream and 2 teaspoons vanilla extract. Mix only until combined and smooth. Do not whip; keep speed low to avoid incorporating excess air.

Sprinkle in 2 teaspoons gluten-free flour or cornstarch and mix briefly just to incorporate. Scrape the bowl and give one final fold by hand to ensure an even batter.

Pour the batter over the chilled crust (or directly into the lined pan if skipping crust). Tap the pan gently on the counter to release large air bubbles.

Bake at 425°F (220°C) for 20 minutes, then without opening the oven lower the temperature to 400°F (200°C) and bake an additional 15–25 minutes, until the top is deeply golden to dark brown and the center still jiggles slightly when shaken. Total bake time typically 35–45 minutes depending on oven. The characteristic Basque cheesecake will be very browned on top.

Remove from oven and let cool to room temperature in the pan. The center will deflate slightly as it cools — this is expected. Once cooled to room temperature, refrigerate at least 4 hours or preferably overnight to fully set.

When ready to serve, unmold the chilled cheesecake and transfer to a heatproof platter. Pat the top gently with a paper towel to ensure it is dry.

Evenly sprinkle the 1/2 cup granulated sugar in a thin, even layer across the top surface of the chilled cheesecake. Use a small offset spatula or the back of a spoon to make it uniform.

Using a kitchen blowtorch, caramelize the sugar by moving the flame evenly across the surface until the sugar melts, bubbles and forms an amber to deep brown crisp layer. Allow the caramel to harden for 1–2 minutes. If you do not have a torch, place the cheesecake briefly under a very hot broiler for 1–2 minutes — watch carefully to prevent burning.

While the cheesecake chills (or up to a day ahead), prepare the sauce. In a small saucepan combine 1.5 cups pitted cherries, 1/2 cup elderberry preserve/syrup, 2 tablespoons sugar, 1 tablespoon water and 1 tablespoon fresh lemon juice.

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Cook until cherries have softened and the sauce has begun to reduce, about 6–8 minutes.

If you prefer a thicker sauce, whisk 1 teaspoon cornstarch into 1 tablespoon cold water until smooth, then whisk that slurry into the simmering sauce. Continue to cook 1–2 minutes until sauce thickens. Taste and adjust sweetness or lemon as desired. Remove from heat and let cool to room temperature; sauce will thicken more as it cools.

For a smoother sauce, pulse briefly with an immersion blender or regular blender and then return to cool. For a chunkier sauce, leave as is.

Once the brûléed cheesecake topping has set, spoon the elderberry-cherry sauce alongside slices or drizzle a little on each slice. Garnish with a few fresh berries if using and sprinkle a tiny pinch of coarse sea salt over the sauce or slice if desired.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts for clean edges). Serve chilled or at cool room temperature. Leftover cheesecake keeps covered in the refrigerator for 3–4 days; keep sauce refrigerated separately up to 5 days.