Spelt Basque cheesecake crust is a shortcrust base made with spelt flour, cold butter, and an egg yolk, baked underneath a classic burnt-top Basque cheesecake filling. The crust bakes light golden first, then holds the wet filling without turning soft.
The spelt flour gives the crust a slightly nutty flavor and a firmer bite than a plain wheat crust. It presses into the pan easily and doesn’t need rolling pins or fancy pastry work.
The top of the cheesecake should look nearly burnt, not just golden, that dark color is what makes a Basque cheesecake taste the way it does. If you pull it out too soon, the top stays pale and the center never sets right.
This cheesecake needs a few hours in the fridge to firm up, so it works well made a day ahead of a gathering. The crust stays crisp underneath even after the filling chills fully.
Why You’ll Love This Recipe
- Spelt crust presses in, no rolling required
- Burnt top gives deep flavor without added spice
- Make-ahead dessert that chills overnight
- Firmer, nuttier base than a plain wheat crust
Ingredient Notes
- spelt flour: Spelt flour gives the crust a nutty flavor and a slightly firmer bite than all-purpose flour. You can swap in whole wheat flour, though the dough turns a bit drier.
- cream cheese: Use full-fat block cream cheese, not the spreadable tub kind, for a filling that sets properly. Bring it fully to room temperature before mixing.
- heavy cream: Heavy cream keeps the filling smooth and pourable. Whole milk works in a pinch, though the filling turns slightly less rich.
- eggs: Large eggs bind the filling and give it structure. Bring them to room temperature so they blend in smoothly.
- butter: Cold butter is what keeps the crust from turning greasy. Cube it and keep it in the fridge until you’re ready to cut it into the flour.
- sugar: Granulated sugar sweetens both the crust and the filling. Reduce the filling sugar by 20 g if you prefer a less sweet cheesecake.
Basque Burnt Cheesecake with a Crisp Golden Spelt Crust
Description
This burnt Basque cheesecake rests on a spelt shortcrust base that stays firm under the creamy filling, with no soggy bottom and a deep amber top.
Ingredients
Spelt Crust
Cheesecake Filling
Instructions
Make the Spelt Crust
- Heat the oven to 190 C / 375 F. Line a 20 cm / 8-inch springform pan with two overlapping sheets of parchment paper, letting the edges hang over the rim by about 5 cm / 2 inches.
- Whisk the spelt flour, sugar, and salt together in a mixing bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Add the egg yolk and 1 tbsp cold water. Mix gently until the dough just holds together when pressed, adding the second tablespoon of water only if the dough feels dry.
- Press the dough evenly into the base of the pan and about 2 cm / 3/4 inch up the sides. Prick the base a few times with a fork and chill for 15 minutes in the freezer.
- Blind bake the crust for 10 to 12 minutes, until the edges turn light golden. Cool on a rack while you make the filling. Raise the oven temperature to 220 C / 425 F.
Make the Filling and Bake
- Beat the cream cheese and sugar together in a large bowl for 2 minutes, until smooth and no lumps remain.
- Add the eggs one at a time, beating well after each addition. Pour in the heavy cream and vanilla extract, and mix until combined.
- Sift the spelt flour and salt over the batter and fold in with a spatula until just combined. Do not overmix.
- Pour the filling into the cooled crust. Tap the pan gently on the counter a few times to release large air bubbles.
- Bake for 40 to 45 minutes, until the top turns deep amber-brown and the center still wobbles like loose custard when the pan is shaken. An instant-read thermometer inserted in the center should read about 150 F / 66 C.
- Cool the cheesecake in the pan on a rack for 1 hour, then transfer to the fridge and chill for at least 3 hours, or overnight, before unwrapping the parchment and slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 19g95%
- Cholesterol 180mg60%
- Sodium 260mg11%
- Potassium 90mg3%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 23g
- Protein 8g16%
- Vitamin A 900 IU
- Calcium 70 mg
- Iron 1 mg
- Vitamin D 40 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.05 mg
- Riboflavin 0.15 mg
- Niacin 0.3 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 150 mg
- Magnesium 15 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Blind bake the crust until edges look light golden, not pale.
- Bring cream cheese to room temperature to avoid lumps.
- Let the cheesecake chill at least 3 hours before slicing.
- Watch the last 10 minutes closely, the top burns fast.
