Saffon Basque Cheesecake Recipe – Christmas Cheesecake
Servings: 10 people
Calories: 522kcal
this Saffron Basque Cheesecake is one of those super quick-to-whip-together recipes that results in a luxurious and creamy Christmas cheesecake to impress! If you’ve never tasted a burnt Basque cheesecake, you’re in for a treat! It’s creamy and sweet, with all the deliciousness of a cheesecake, but with a fraction of the time and effort it takes to make one (biscuit base or no water bath required!).
We use alot of Saffron in Sweden around the holiday season, and it goes so well with the creaminess of this cake.
This cake takes just a few minutes to prepare and can be made up to four days in advance, so it’s a great recipe to have on hand during the busy holiday season!
It will need a few hours in the refrigerator to set completely, so remember to allow time for that!
Print Recipe
Equipment
- large mixing bowl
- A handheld beater or a stand mixer with a paddle attachment.
- A springform pan that is 10 inches/ 25 cm
- 2 Large sheets of parchment paper
Ingredients
- 32 Oz Cream Cheese – preferably at room temperature, as softened cream cheese is easier to mix.
- 1 Cup White or light brown sugar – Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be too sweet!
- 1 Cup Whipping cream (Double cream)
- 7 Eggs
- ¼ Teaspoon Saffron – You can use powdered saffron or saffron strands. You can crush saffron strands in a little granulated sugar to ensure the color and flavor are evenly distributed throughout the cheesecake.
Optional
- 1 Tablespoon Plain flour – Flour is sometimes included in Basque cheesecake recipes and is said to help stabilize the cake and improve texture. I’ve baked this cake with and without flour and honestly, I can’t say I notice any difference!
- A sprinkle of powdered sugar to decorate.
Instructions
- Preheat the Oven to 430°F/ 220°C.
- Cut two sheets of parchment paper into squares large enough to fill a 10-inch / 25cm spring form. Crush them into balls; this will help them keep their shape in the form. Open them up and lay one on top of the other at 45-degree angles. Place in the tin and press down into the edges of the tin.Don't worry about getting this perfect; uneven edges are part of the basque cheesecake experience! The cake will puff up like a souffle(and then sink in the middle as it cools), so it's important that the edges of the paper are high enough to accommodate this!
- Combine the cream cheese, sugar, and saffron in a large bowl and beat until the sugar is well incorporated. If using a stand mixer, use the paddle attachment on a medium speed.
- Add the eggs, cream, and flour if using. Beat gently until combined and smooth.
- Pour the mixture into the prepared pan, being careful not to spill over the edges. -Give the form a few gentle taps on the countertop to release any bubbles from the mixture and place the cake in the middle of the oven for 40-50 minutes.Baking time may vary slightly depending on your oven. When it’s done, it should still have a gentle ‘jiggle’ but a deep golden brown color. (It won’t taste burnt, but it will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! ) If your cake no longer juggles, don’t panic! It will still be delicious!
- Allow to cool slowly on the countertop before placing in the refrigerator for at least two hours to set.
Notes
This rustic yet stunning saffron cheesecake makes the perfect dessert to serve at Christmas or as a festive fika ( Swedish coffee break).
Remove the cake from the springform. Peel back the parchment paper from the sides of the cheesecake and serve as is or with a sprinkle of powdered sugar.
If you’re feeling really festive, you can decorate with some Christmas figurines.
To serve the soft slices, use a sharp knife and a spatula.
This cake stores well in the refrigerator for up to 5 days.
Nutrition
Calories: 522kcal | Carbohydrates: 26g | Protein: 10g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 233mg | Sodium: 335mg | Potassium: 186mg | Fiber: 0.02g | Sugar: 24g | Vitamin A: 1735IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
