Basque Cheesecake Recipe
Blueberry & Black Currant Compote; Caramelized Rice Krispies
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Ingredients
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Crust - Caramelized Rice Krispies
Basque Cheesecake Filling
Blueberry & Black Currant Compote
Finish & Garnish
Method
Crust - Caramelized Rice Krispies
- 1
- 2
Caramelize sugar
In a medium saucepan over medium heat, combine 1 cup granulated sugar, 3 tablespoons unsalted butter, and 1 tablespoon light corn syrup. Stir gently until butter melts and sugar dissolves. Continue to cook without stirring (you can swirl the pan occasionally) until the mixture turns a deep amber caramel, about 6–8 minutes. Watch carefully to avoid burning.
- 3
Add cereal and salt
Remove the caramel from heat and quickly stir in 3 cups Rice Krispies and 1 teaspoon fine sea salt until evenly coated. Work quickly — the caramel sets as it cools.
- 4
Form crust
Press the caramelized Rice Krispies into the bottom of the prepared pan in an even layer (it will be thin). Use the back of a spoon or spatula to compress. Transfer pan to the oven and bake for 5 minutes to set the caramel and crisp the cereal. Remove and let cool at room temperature while you prepare the filling.
Basque Cheesecake Filling
- 5
Lower oven temperature
Lower oven to 425°F (220°C) once the crust is in the oven or after removing the crust, so the oven is ready for the cheesecake.
- 6
Beat cream cheese and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place 900 g room-temperature cream cheese and 1 cup granulated sugar. Beat on medium speed until smooth and homogenous, about 2–3 minutes, scraping down the bowl as needed so no lumps remain.
- 7
Add eggs
Add 5 large eggs one at a time, mixing briefly after each addition until incorporated. Do not overbeat — you want a smooth batter but avoid whipping in excess air.
- 8
Add remaining ingredients
Add 2 cups heavy cream, 3 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt. Mix on low speed just until combined and silky, about 20–30 seconds. Scrape down the bowl and ensure flour is fully incorporated. The batter should be fairly loose and pourable.
- 9
Assemble and bake
Pour the batter over the cooled caramelized Rice Krispie layer, smoothing the top gently with a spatula. Place the pan on the center rack of the preheated 425°F (220°C) oven. Bake for 15 minutes, then reduce oven temperature to 400°F (205°C) and continue baking until the top is deeply browned and the center still jiggles slightly when shaken — about 30–40 more minutes (total bake time 45–55 minutes). The top should be a dark mahogany color; this creates the characteristic Basque crust.
- 10
Cool
Turn off oven, crack oven door, and let cheesecake cool in the oven for 30 minutes to reduce the chance of cracking. Remove from oven and cool completely on a wire rack for at least 2 hours. For best texture, chill in the refrigerator for 4 hours or overnight before serving, though it can be served slightly warm for a creamier texture.
Blueberry & Black Currant Compote
- 11
Combine fruit and sugar
In a small saucepan, combine 1 cup blueberries, 1 cup black currants, 1 tablespoon granulated sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Stir to combine.
- 12
Cook down
Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until the fruit releases juice and begins to break down, about 6–8 minutes.
- 13
Thicken
In a small bowl, dissolve 1 teaspoon cornstarch in 1 teaspoon cold water. Stir the slurry into the simmering fruit and continue to cook for 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature. The compote will thicken further as it cools.
Finish & Serve
- 14
- 15
Plate and garnish
Spoon or brush a spoonful of the blueberry & black currant compote on top of the cheesecake. Break the caramelized Rice Krispie crust if desired into shards and scatter some pieces on top for crunch. Optionally dust lightly with 1 tablespoon powdered sugar and finish with a few flakes of sea salt (about 1/4 teaspoon) to accentuate flavors.
- 16
Serve
Slice with a hot, dry knife (dip knife in hot water and wipe between cuts for clean slices). Serve chilled or at slightly warm room temperature with additional compote on the side.