Skip to content
LumaxisLumaxis
All recipes

Spanish·Dessert

Gingerbread Basque Cheesecake

A festive, seasonal twist on the iconic crustless Basque cheesecake. This version features the deep, warm flavors of molasses and gingerbread spices, baked at high heat for a creamy, caramelized finish. For a professional touch, it's topped with delicate royal icing snowflakes to cover any natural cracks.

Prep

30m

Cook

55m

Total

85m

Serves

10

Method

  1. 01

    Preheat oven to 400°F (200°C). Lightly butter a cake pan and line with a large round of parchment paper, buttering the paper itself so it adheres. Ensure the parchment pleats are pressed flat against the sides. Optionally, make royal icing by whisking one egg white with cream of tartar and enough powdered sugar to form a very stiff paste. Pipe snowflake designs onto parchment paper and let dry for 12–24 hours.

    Step 1
    Watch · 0:23
  2. 02

    In a large bowl, combine room-temperature cream cheese, flour, granulated sugar, molasses, vanilla extract, salt, ground ginger, cinnamon, and cloves. Use a hand mixer to cream the ingredients together on medium speed until the mixture is light, fluffy, and completely smooth.

    Step 2
    Watch · 2:58
  3. 03

    Add the reserved egg yolk and the four whole eggs to the cream cheese mixture one at a time. Beat thoroughly after each addition to ensure the batter doesn't separate, creating a smooth, aerated texture.

    Step 3
    Watch · 3:52
  4. 04

    Pour in the heavy cream and mix briefly until just incorporated. Transfer the batter into the prepared cake pan; it should reach nearly to the top. Give the pan a few firm taps (or drops) on the counter to release any large air bubbles.

    Step 4
    Watch · 4:31
  5. 05

    Place the pan in the upper center of the oven and bake at 400°F for 45 minutes. Increase the temperature to 450°F (230°C) and bake for an additional 10 minutes until the top is deeply browned and puffed. The center should still have a distinct jiggle when moved.

    Step 5
    Watch · 5:16
  6. 06

    Let the cheesecake cool in the pan at room temperature for at least one hour. Once cooled, carefully lift the cheesecake out using the parchment paper. Trim the excess parchment if desired, then wrap and refrigerate overnight to fully set.

    Step 6
    Watch · 5:44
  7. 07

    Once chilled, transfer to a serving platter and peel back the parchment paper. Garnish by placing the dried royal icing snowflakes over any cracks on the surface. Finish with a generous dusting of powdered sugar before slicing and serving.

    Step 7
    Watch · 6:52

From Chef John

  • “You are after all the Snake Plissken of your snowflake fixings.”
  • “It is more of a dropper dropper than a tapa tapa.”
  • “Your cheesecake should definitely have a jiggle, which usually means it's cooked close to perfectly.”