Basque Cheesecake w Cookie Crust
You know what’s better than a burnt basque cheesecake?
A 5 ingredient basque cheesecake with a chocochip cookie crust, topped with a nutella ganache and flaky sea salt. No eggs, no big batches: just a small serve dessert that can be made in the airfryer ♡
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This eggless burnt basque cheesecake with a chocolate chip cookie crust brings together 2 of my all time favourite and most popular recipes on the blog: my chocolate chip cookies and my 5 ingredient basque cheesecake.
The cookie dough is pressed into a skillet, topped with the cheesecake batter and baked until golden brown on top. Once it’s cooled and set, I top it with a 1 minute nutella ganache and finish with flaky sea salt to balance the richness and complement the chocolate chips in the cookie crust. You get all of this in under 45 minutes, with barely any effort and the result is just so, so good!
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Little Things That Matter
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Grease your skillet well and line the bottom with parchment: Make sure to grease your skillet generously with butter and line just the base with parchment paper to avoid sticking and to help with easier slicing later.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the skillet while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly, especially up the sides.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the skillet before baking: After pouring in the cheesecake batter, gently tap the skillet on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Basque Cheesecake w Cookie Crust
servings
6
prep time
15 min
cook time
20 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 g) condensed milk
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
- 3 tbsp (33 g) milk + dark chocolate chips
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract
- 1 tsp (5 g) tapioca starch or cornstarch
Nutella Ganache
- 2 tbsp (40 g) nutella
- ¼ cup (60 g) fresh cream
Garnish
- flaky sea salt
Instructions:
- For the cookie dough: whisk together brown sugar, condensed milk, vanilla and melted butter until well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix. Fold in the dark and milk chocolate chips gently.
- Grease your skillet or baking dish generously with butter, line the bottom with a piece of parchment paper and add the cookie dough. Press it in evenly across the bottom and up the sides, smooth it out as evenly as possible and then place the skillet in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, vanilla extract and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk and tapioca starch, mix till fully combined and smooth. The batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined skillet, smooth out the top and bake.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 13 minutes, then reduce to 180°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
- For the nutella ganache: In a bowl, add nutella and fresh cream. Microwave for 30 seconds-1 minute until the cream is hot. Give it a really good mix and that’s your simple, easy ganache ready.
- Plate the cheesecake in a cute plate, pour over the nutella ganache and finish with some flaky sea salt and enjoyy!
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This looks absolute yum but my only concern here is I don’t have oven or airfryer how can I make this in gas stove
