We’re taking a traditional basque burnt cheesecake recipe to the next level with the addition of savory cambozola with this Cambozola Basque Cheesecake Recipe.
This is the kind of cheesecake that feels like a fancy dessert cheese plate combined with a cheesecake with a caramelized crust on top.
It’s also so easy to make, even on your first time trying our recipe it’s almost impossible to fail.
What is a Basque Cheesecake?
A basque cheesecake is a burnt-top cheesecake from the Basque country in Spain.
While we have not (yet) traveled to San Sebastian and the Basque region in Spain, we did have the opportunity to taste one of the most famous cheesecake makers at JonCake in Barcelona.
It was truly one of our favorites when it comes to Things to Eat in Barcelona.
The cheesecake features a burnt top, a creamy center, and it is a crustless cheesecake that does not require a water bath.
All of these characteristics make it a polar-opposite from American-style cheesecakes.
JonCake serves up a variety of basque cheesecakes including slices of heaven that features specialty cheeses like a double cream brie, gorgonzola, and traditional Spanish cheeses.
During our trip, we tasted a few creamy slices, all of which you pay by the ounce depending on the size of slice you request.
After returning back to Texas, all we could think about was the soft, savory cheesecake that featured a blend of camembert and gorgonzola.
We set out on a mission to learn how to recreate this at home so we didn’t have to book a flight to Barcelona every time the craving struck.
After four iterations (and losing our notes with the created recipe twice!) we’re finally ready to share this creation with you.
What is Cambozola Cheese?
Our burnt basque cheesecake highlights Cambozola cheese.
Cambozola cheese is a soft, cow’s milk cheese that is a combination of a French triple cream cheese and Italian gorgonzola.
We think that it is a perfect cheese for a basque-style cheesecake because it provides a milder essence of strong and flavorful blue cheese, but also has more zing than a plain, creamy brie.
Cambozola cheese comes with an earthy rind. It is totally safe to eat the rind and we include the rind in the cheesecake to add another layer of savoriness.
We pick up Cambozola cheese at Trader Joe’s, but you can also find it at Whole Foods and specialty cheese markets.
What to Pair with Cambozola Basque Cheesecake
The flavors of this cheesecake skews slightly savory thanks to the addition of Cambozola cheese. The only thing you need to serve it with is a dessert drink.
The perfect balance of complex flavors make it a perfect dessert to pair with a sweet sherry or a rich port wine.
We reached for Harveys Bristol Cream Sherry as a wine pairing with this iconic Spanish dessert and the flavors were unmatched!
The sweetness of the sherry offset the slightly savory nature of the basque cheesecake.
It also helped to cut into the rich flavors of the cheese-filled dessert. We think it’s a match made in heaven.
Cambozola Basque Cheesecake Recipe (Camembert + Gorgonzola)
Prep Time: 15 minutes
Cook Time: 40 Minutes
Additional Time: 12 Hours
Serves: 12 slices
Ingredients:
- 4 packages of cream cheese , room temperature
- 8 ounces of cambozola cheese
- 1 1/2 cups sugar
- 5 whole large eggs
- 2 egg yolks (we’ve added a 3rd egg yolk and that’s also good)
- 1 tsp salt
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon flour
Directions:
1. Start by preheating your oven to 475 degrees Fahrenheit, at this high temperature you get the golden brown outer edge and classic burnt top. If you are using a convection oven, we recommend dropping the cooking temperature by 15-20 degrees.
2. Using a mixer with the paddle attachment, cream together the cream cheese and cambozola cheese in the large bowl of a stand mixer set to medium speed.
Then add the sugar and the salt to the cream cheese mixture and blend on low for 2 minutes. Push the mixture down the sides of the bowl with a rubber spatula.
3. One at a time, add the eggs and yolks. Wait to add the next yolk until each is stirred into the mixture fully.
4. Add the cream and the vanilla extract (or the fresh inside of real vanilla beans) and continue stirring on low for 2 more minutes. Add the flour and mix for an additional minute.
5. Spray a 9-inch springform pan with nonstick cooking spray then crinkle two sheets of parchment paper. Layer in a sheet of parchment paper so it covers the pan. Then add another sheet so the parchment overhangs the edges of the round cake pan. Finally, spray the top of the parchment paper prior to adding the cheesecake batter.
6. Pour the cheesecake into the prepared springform cake tin then set it on a rimmed baking sheet. Give the springform pan a few taps on the counter to help eliminate any bubbles.
7. Bake the cheesecake for 40-45 minutes, until it lightly jiggles in the center, but the top is the characteristic dark brown.
8. Remove the cheesecake from the oven and let it cool on the counter or a wire rack until it is cool enough to transfer to the fridge to chill overnight.
Cambozola Basque Cheesecake Recipe (Camembert + Gorgonzola)
A copycat of the top basque cheesecake maker in Spain, this Cambozola Basque Cheesecake features the flavors of camembert and gorgonzola!
Ingredients
- 4 packages of cream cheese , room temperature
- 8 ounces of cambozola cheese
- 1 1/2 cups sugar
- 5 whole large eggs
- 2 egg yolks (we've added a 3rd egg yolk and that's also good)
- 1 tsp salt
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon flour
Instructions
- 1. Start by preheating your oven to 475 degrees Fahrenheit, at this high temperature you get the golden brown outer edge and classic burnt top. If you are using a convection oven, we recommend dropping the cooking temperature by 15-20 degrees.
- 2. Using a mixer with the paddle attachment, cream together the cream cheese and cambozola cheese in the large bowl of a stand mixer set to medium speed.
- Then add the sugar and the salt to the cream cheese mixture and blend on low for 2 minutes. Push the mixture down the sides of the bowl with a rubber spatula.
- 3. One at a time, add the eggs and yolks. Wait to add the next yolk until each is stirred into the mixture fully.
- 4. Add the cream and the vanilla extract (or the fresh inside of real vanilla beans) and continue stirring on low for 2 more minutes. Add the flour and mix for an additional minute.
- 5. Spray a 9-inch springform pan with nonstick cooking spray then crinkle two sheets of parchment paper. Layer in a sheet of parchment paper so it covers the pan. Then add another sheet so the parchment overhangs the edges of the round cake pan. Finally, spray the top of the parchment paper prior to adding the cheesecake batter.
- 6. Pour the cheesecake into the prepared springform cake tin then set it on a rimmed baking sheet. Give the springform pan a few taps on the counter to help eliminate any bubbles.
- 7. Bake the cheesecake for 40-45 minutes, until it lightly jiggles in the center, but the top is the characteristic dark brown.
- 8. Remove the cheesecake from the oven and let it cool on the counter or a wire rack until it is cool enough to transfer to the fridge to chill overnight.
- 9. An hour before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice and serve with Sherry.
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