Recipe + Poem – Basque Style Cheesecake

I recently moved to a new place, guys! It is my first time living in the suburbs, so I wonder what adventures would await me. Is it just me, or do you guys feel like cooking something colorful with all the flavors (sour, salty, hot/spicy, astringent, bitter) and then something sweet after moving to a new place?

It was raining all day on Monday, so I wanted something creamy and sweet after a warm lunch. It has been a while since I have baked, so I made Basque Style Cheesecake for dessert 😁 I cooked up my own recipe after comparing and contrasting a few recipes online (Bon Appetit, NoRecipes, two paper clippings, and my little sister’s guidance πŸ™ƒ), and it turned up surprisingly tasty! I reduced the sugar so that you can keep eating more while enjoying the cream cheese denseness! Do you guys have a favorite cheesecake?

Thought Process – I was working out the details with my little sister


I’m the drama queen
That’s a bit dense, yet
Clad in any hue you see,
Or plain as they can be,
I’m the sweetest thing
That will make
You grin in
Utter glee

It’s cooking! Don’t open the oven as I did
Second Attempt!

Recipe (6″ springform pan)


  • 600 grams – Cream Cheese (room temperature)
  • 150 grams – Sugar (feel free to 20g – 50g more, if you like it sweet)
  • 25 grams – Flour
  • 345 mL – Heavy Cream
  • 3-5 mL – Vanilla Essence (a dash)
  • 4 – Large Eggs
  • Lemon Zest (Optional)


  1. If you guys forgot to get the Cream Cheese to room temperature, add all the ingredients except the flour into a blender or food processor, and blend it into a homogenous mixture, instead of whipping it by hand (I don’t have a hand mixer)
  2. Always sift in the flour, to avoid lumps
  3. Let the cheesecake bake for the full 55 minutes. If you open the oven door in between, it will create a draft wind, that will create a crack (it doesn’t affect the taste though!)
  4. Line the pan with parchment paper as shown here ->


  • Nice bloomy whisk or a blender or a food processor
  • Measuring Scale
  • 6″ Springform Pan – I used this one


  1. Preheat the oven to 400Β° F
  2. Line your pan with parchment paper (see tip 4)
  3. Whip the cream cheese and sugar together (see tip 2)
  4. Now add the eggs, heavy cream, and vanilla essence, and make a smooth mix
  5. Sift in the flour and fold everything into a homogenous mixture
  6. Transfer the mixture to the pan, and tap the air out and even out the top surface
  7. Bake for 55 – 65 minutes
  8. Let it cool for at least 30 minutes in room temperature (the cheesecake will fall rapidly) and then unmould
  9. Put in the fridge for 30 minutes (to speed up the cooling process and cool the cheesecake down completely) and enjoy with some strawberries!

Give it a shot, and let me know if I can improve the recipe in any way! 😊

2nd Attempt!

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