The first of Advent has come at lightning speed this year, and 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 – and its gluten-free!
If you’ve never tasted a Burnt Basque cheesecake, then 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. I chose to add saffron as it marries beautifully with the creamy flavors and is a spice that we use alot around the holiday season in Sweden. I hope you enjoy it!
If youre a fan of Saffron you will love this Luxurious Persian Hot Chocolate Recipe and this amazing Saffron Toffee - a tradtional Swedsih Christmas Candy!
This is the perfect cake for preparing in advance, which leaves your hands free for last-minute gift wrapping, decorating.. or floor scrubbing!
It takes just a few minutes to whip together and can be made up to 4 days in advance, so it’s a really great recipe to have on hand during the busy holiday season!
It will need a few hours in the refridgerator to set completely so remember to allow time for that!
Saffron Basque Cheesecake Recipe
You can also adapt this recipe to make Mini Basque Cheesecakes!
Ingredients
2 lb/ 1kg Cream Cheese– preferably at room temperature.
1 cup/ 250g White or light brown sugar – Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be waaaay too sweet!
1 Cup/ 230ml Whipping cream
7 Eggs
1 Large pinch/ 0.5 g Saffron– you can use powdered saffron or saffron strands. You can be rather generous with how much saffron you add; the creaminess of the cake carries it well! If using saffron strands, I recommend that you rub them between your fingers to break them up a little. You can also use the back of a teaspoon to mash them together with a little sugar on a chopping board.
Optional:
1 tbsp gluten-free flour mix – Plain flour is sometimes included in basque cheese cake recipes and is said to help stabilize the cake and improve texture. Ive baked this cake with and without an honestly cant say I notice any difference!
You will need:
A handheld beater or a kitchen assistant is helpful.
A cake form that is 10inches/ 25 cm
2 large sheets of parchment paper
Method
1. Preheat the Oven to 430°F/ 220°C.
2. 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!
3. Add the cream cheese,sugar and saffron together in a large bowl and beat until the sugar is well incorporated.
4.Add the eggs, cream, and flour if using. Beat gently until combined and smooth.
5. Pour the mixture into the lined spring form, being careful not to spill over the edges.
-Give the form a few taps on the countertop to release any bubbles form the mixture and place the cake in the middle of the oven for 40-50 minutes.
The cake should still have a gentle 'jiggle' but look brown, almost burnt. Don't worry. It won't taste burnt but will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! Don't panic if your cake no longer juggles; it will still be delicious but have a less creamy consistency.
Allow to cool slowly on the countertop before placing in the refrigerator for at least two hours to set.
Serving Tips
This cake is stunning served as it is or with a sprinkle of powdered sugar for a Christmas feel. Use a sharp knife and a large cake spatula to serve this soft cake.
Storage
This cake stores well in the refrigerator for up to 5 days.
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
I’m also a potter passionate about connecting with other artists and sharing my passion for pottery. So you’ll also find inspiring interviews with fellow potters from around the world!
Whether you’re a budding potter or simply looking for a new recipe, I hope you’ll join the Potter in the Wild community!
Saffron Basque Cheesecake
Saffron Basque Cheesecake is one of those super quick-to-whip-together recipes that results in a luxurious and creamy Christmas cheesecake to impress – and its gluten-free! This is the perfect cake for preparing in advance leaving your hands free for other Christmas preperations.
Ingredients
- 2 lb/ 1kg Cream Cheese– preferably at room temperature.
- 1 cup/ 250g White or light brown sugar
- 1 Cup/ 230ml Whipping cream
- 7 Eggs
- 1 Large pinch/ 0.5 g Saffron– you can use powdered saffron or saffron strands. You can be rather generous with how much saffron you add; the creaminess of the cake carries it well! If using saffron strands, I recommend that you rub them between your fingers to break them up a little. You can also use the back of a teaspoon to mash them together with a little sugar on a chopping board.
- Optional:
- 1 tbsp gluten-free flour mix
Instructions
You will need:
A cake form that is 10inches/ 25 cm
2 large sheets of parchment paper
A handheld beater or a kitchen assistant is helpful.
1. Preheat the Oven to 430°F/ 220°C.
2. 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!
3. Add the cream cheese,sugar and saffron together in a large bowl and beat until the sugar is well incorporated.
4.Add the eggs, cream, and flour if using. Beat gently until combined and smooth.
5. Pour the mixture into the lined spring form, being careful not to spill over the edges.
-Give the form a few taps on the countertop to release any bubbles form the mixture and place the cake in the middle of the oven for 40-50 minutes.
Allow to cool slowly on the countertop before placing in the refrigerator for at least two hours to set.
Notes
The cake should still have a gentle ‘jiggle’ but look brown, almost burnt. Don’t worry. It won’t taste burnt but will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! Don’t panic if your cake no longer juggles; it will still be delicious but have a less creamy consistency.
This cake is stunning served as it is or with a sprinkle of powdered sugar for a Christmas feel.
This cake stores well in the refrigerator for up to 5 days.
Leave a Reply