If you love bold, rustic desserts that balance creaminess with smoky, caramelized flavors, this Burnt Basque Cheesecake with lactose-free ingredients and Deliart Idiazabal cheese is your next must-try recipe. It’s rich, crustless, and intentionally burnt on top — a perfectly imperfect masterpiece from the Basque Country, reimagined for those with dietary restrictions.
Why This Recipe Works
- Lactose-Free: Ideal for sensitive stomachs without sacrificing creaminess.
- Gluten-Free Option: Just use certified gluten-free flour.
- Smoky Depth: A touch of aged Deliart Idiazabal cheese adds nutty, smoky character.
- Easy to Make: No crust, no water bath — just mix, bake, and enjoy.
Ingredients
- 450 g lactose-free cream cheese (room temperature)
- 200 ml lactose-free heavy cream
- 1 tbsp gluten-free flour (or rice flour)
- 3–4 eggs (depending on size)
- 50 g cured Deliart Idiazabal cheese, finely grated
- 130 g white sugar (adjust up to 200 g for a sweeter finish)
How to Make Burnt Basque Cheesecake with Idiazabal
1. Preheat and Prep the Pan
Preheat your oven to 210°C (410°F). Line a 20 cm (8-inch) springform pan with parchment paper. Let the paper rise above the edges to prevent overflow as the batter puffs up.
2. Make the Batter
In a large bowl, beat the lactose-free cream cheese, grated Idiazabal, and sugar until smooth and creamy.
Add eggs one at a time, whisking thoroughly after each. This helps create a silky, stable batter.
3. Incorporate the Remaining Ingredients
Stir in the lactose-free cream, gluten-free flour, and a pinch of salt. Optionally, add vanilla extract for an aromatic touch. Mix until completely smooth.
4. Bake
Pour the mixture into the lined pan. Tap it lightly to release air bubbles.
Bake for 45–50 minutes, or until the top is deep golden and slightly burnt, while the center remains delicately jiggly.
5. Cool and Chill
Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours — overnight is best for full flavor development and ideal texture.
Serving Tips
- Serve chilled or at room temperature.
- Drizzle with honey, smoked salt, or pair with fresh figs.
- A glass of Txakoli or dry sherry elevates the experience.
Expert Tips
- Deliart Idiazabal cheese is traditionally made from raw sheep’s milk and often smoked. It adds umami complexity that sets this cheesecake apart.
- For a dairy-free version, substitute with coconut cream and a vegan cream cheese alternative — but keep the Idiazabal if tolerated, as it’s low in lactose.
- Want a lighter texture? Sift the flour before mixing it in.
Conclusion
This Lactose-Free Burnt Basque Cheesecake with Idiazabal is a showstopper dessert that respects tradition while embracing dietary inclusivity. Whether you’re baking for guests or just yourself, this creamy, caramelized beauty is guaranteed to impress.
