Name: Urban Hills Basque Cheesecake Recipe
Cook time: 6 h
Total time: 6 h
Yield: 8 servings
Ingredients: 800 g cream cheese (room temperature); 250 g granulated sugar; 4 count large eggs; 500 ml heavy cream; 20 g all-purpose flour; 1 tsp vanilla extract; 0.5 tsp fine sea salt; 1 tbs butter (for greasing); 1 sheet parchment paper; 2 count ripe bananas (medium, very ripe); 60 g granulated sugar; 30 g unsalted butter; 120 ml heavy cream (hot); 100 g dark chocolate (55–65% cacao), finely chopped; 0.25 tsp fine sea salt; 150 g granulated sugar; 30 ml water; 60 g unsalted butter; 120 ml heavy cream; 30 ml dark rum; 0.25 tsp fine sea salt; 12 count banana chips (store-bought or homemade); 30 g melted dark chocolate (optional, for drizzle)

Method

Basque cheesecake

1
prepare and preheat
Preheat oven to 210°C (410°F). Butter a 9-inch (23 cm) springform pan lightly. Line the pan with a single large sheet of parchment paper so it extends 5–6 cm above the rim; smooth paper but don't worry about wrinkles (they create the characteristic burnt top).
2
mix cream cheese and sugar
In a large bowl or stand mixer fitted with the paddle (or using a hand mixer), beat the room-temperature cream cheese with the 250 g granulated sugar on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl.
3
add eggs
Add the eggs one at a time, mixing just until each is incorporated. Do not overbeat; mix on low to medium-low so the batter remains smooth and not aerated.
4
add remaining ingredients
With mixer on low, pour in the heavy cream, then add the flour, vanilla extract, and 1/2 tsp salt. Mix just until homogeneous and smooth, scraping the bowl once. The batter should be fairly loose.
5
bake
Pour batter into the prepared lined pan. Tap gently to release large air bubbles. Place in the center of the preheated oven and bake for 45–55 minutes, until the top is deeply golden to dark brown and center still slightly jiggly — it will set as it cools. If the top is browning unevenly, rotate once at 25 minutes.
6
cool
Remove cheesecake from the oven and allow to cool in the pan on a wire rack for 1 hour. Then chill in the refrigerator for at least 4 hours, preferably overnight, to firm up and develop texture.

Caramelized banana ganache

7
caramelize bananas
Slice the 2 ripe bananas into 6–8 thick slices each (about 1 cm). In a medium nonstick skillet over medium heat, sprinkle 60 g sugar evenly and let it begin to melt. Add banana slices in a single layer and cook undisturbed for 1–2 minutes until sugar is bubbling and edges begin to caramelize. Flip and cook the other side 1 minute. Add 30 g butter and swirl to coat; cook 30 seconds to meld flavors. Remove bananas and reserve on a plate.
8
make ganache
Bring 120 ml hot heavy cream to a near simmer in a small saucepan. Place 100 g chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute, then whisk gently until smooth to form ganache. Stir in the 30 g caramelized butter from the pan (if any), the caramelized banana juices, and 1/4 tsp salt. Chop or mash half of the caramelized banana slices and fold them into the ganache for texture; reserve remaining whole slices for garnish.
9
chill slightly
Let the ganache cool to warm (not room temperature) so it thickens slightly for easier spreading or piping — about 15–20 minutes at room temperature.

Rum-caramel sauce

10
make caramel
In a medium heavy-bottomed saucepan, combine 150 g sugar and 30 ml water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and begins to color. Continue cooking until an amber-brown caramel forms (watch closely to avoid burning).
11
finish sauce
Remove from heat and carefully whisk in 60 g butter piece by piece until emulsified (stand back as it will bubble). Slowly add 120 ml hot heavy cream while whisking—mixture will bubble vigorously. Return to low heat for 30 seconds to combine, then remove from heat and stir in 30 ml dark rum and 1/4 tsp salt. Taste and adjust salt or rum if desired. Let cool to warm before using; it will thicken as it cools.

Assembly and garnish

12
unmold and prepare surface
Carefully release the chilled Basque cheesecake from the springform pan and peel away the parchment paper. Place cheesecake on a serving plate.
13
apply banana ganache
Spoon or pipe the slightly cooled caramelized banana ganache into the center of the cheesecake, spreading gently toward the edges but leaving the burnt top visible. Use the reserved whole caramelized banana slices to arrange on top of the ganache.
14
drizzle rum-caramel
Warm the rum-caramel sauce slightly if too thick. Drizzle the sauce over the ganache and the top of the cheesecake to taste, reserving some to serve alongside slices.
15
add banana chips and chocolate drizzle
Break or arrange 8–12 banana chips around the ganache as a crunchy garnish. If using melted dark chocolate, drizzle it over a few banana chips for contrast. Optionally sprinkle a tiny pinch of sea salt over the top to enhance flavors.
16
serve
Slice the cheesecake with a hot, dry knife (wipe between cuts) and serve with extra rum-caramel sauce on the side. Store leftovers refrigerated up to 3–4 days; rewarm sauce before serving.

Basque Cheesecake Recipe

Ingredients