Basque Cheesecake with Whipped Cream and Salted Brandy Caramel Sauce
For a change of pace from New York cheesecake, give this Basque-style version a try. Originating from San Sebastian, Spain — a favorite culinary destination of our Test Kitchen, boarding France — this crustless dessert is baked at a higher temperature than other types of cheesecake, so it turns out dark on the outside and smooth and custardy inside. We season our version with warming spices, including ginger, cinnamon and cloves, making this a wonderful dessert for the winter holidays. And it’s great when you’re entertaining because both the cheesecake and the caramel sauce can be prepared in advance and refrigerated. When ready to serve, simply spread on the whipped cream and pour over the sauce—then enjoy the rave reviews!
Looking for more holiday inspiration? Check out our full French-inspired holiday menu and brand new recipe app for meal planning ideas and cooking tips.
Ingredients
For the cheesecake:
- 2 lb. (1 kg) cream cheese, at room temperature
- 1 1/3 cups (11 oz./345 g) sugar
- 6 eggs
- 2 cups (16 fl. oz./500 ml) heavy cream
- 2 tsp. vanilla extract
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. kosher salt
- 1/3 cup (2 oz./60 g) all-purpose flour
For the salted brandy caramel sauce:
- 1 cup (8 oz./250 g) sugar
- 1/4 cup (2 fl. oz./60 ml) water
- 2 tsp. light corn syrup
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1/4 cup (2 fl. oz./60 ml) brandy
- 1/4 tsp. kosher salt
- Lightly sweetened whipped cream for serving
Directions
To make the cheesecake, preheat an oven to 400°F (200°C). Coat a 10-inch (25-cm) springform pan with nonstick cooking spray, then line with parchment paper, pressing it up the sides of the pan.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the sugar and beat on medium speed until very smooth, about 2 minutes. Add the eggs one at a time and beat until combined, about 1 minute. Reduce the speed to medium-low, add the cream, vanilla, ginger, cinnamon, cloves and salt and beat until combined, about 30 seconds, scraping down the bowl as needed.
Remove the bowl from the mixer and sift the flour over the top. Using a rubber spatula, fold in the flour until just combined and no dry streaks remain; be sure to use a light touch so the batter doesn’t deflate. Pour the batter into the prepared pan and spread evenly.
Bake until the cheesecake is deeply browned but still jiggles in the center, about 1 hour. It will seem underdone but will continue to set as it cools and falls.
Transfer the pan to a wire rack and let the cheesecake cool in the pan for 20 minutes. Using a small offset spatula or a table knife, loosen the cheesecake from the sides of the pan, then remove the outer ring. Let cool completely at room temperature, or cover and refrigerate for at least 30 minutes or up to overnight.
Meanwhile, make the salted brandy caramel sauce: In a saucepan over medium heat, combine the sugar, water and corn syrup. Bring to a simmer and cook, without stirring to prevent crystallization, until deep amber in color, about 6 minutes. Watch closely so the mixture doesn’t burn. Remove from the heat.
While whisking, slowly and carefully add the cream; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Whisk in the brandy and salt, then set the pan over medium heat and cook, stirring, for 1 minute. Remove from the heat and let cool for 10 minutes.
Transfer the sauce to a heatproof container and let cool for 30 minutes to thicken. Use immediately, or cover and refrigerate for up to 1 week. If refrigerated, bring the sauce to room temperature or heat in a warm water bath before using.
To serve, spread the whipped cream over the cheesecake, then pour the caramel sauce over the top. Cut into slices and serve. Serves 10 to 12.
Williams Sonoma Test Kitchen
