Recipes

Using quinoa flour and cornflour keeps this Basque cheesecake naturally gluten-free, while also adding a subtle nutty depth to the flavour. At the same time, ensuring all your ingredients are at room temperature helps create a smooth, cohesive batter. From there, mix gently to avoid incorporating excess air, as this keeps the texture dense and creamy rather than soufflé-like. Most importantly, trust the bake. As the cheesecake cooks, the top will darken and caramelise—and rather than being a mistake, this is actually the signature finish. In fact, that rich, burnt top is what gives Basque cheesecake its bold flavour and iconic character.