Sourdough Basque Cheesecake
Cooked at a relatively high temperature, this Sourdough Basque Cheesecake has a dark, bubbly top with golden, ragged edges. In addition to this caramelized crust, it has a silky interior, and, thanks to sourdough discard, it is also extra-flavorful, with a balance of creaminess and tang. If you want to try it more earthy and fresh, this recipe has the option for a matcha add-in, which also dyes it a pleasant honeydew-green.
Ingredients
- 24 oz (1½ lbs) cream cheese room temperature
- Butter for pan
- 2 large eggs
- 2 large egg yolks
- 302 grams (1⅓ cup) heavy cream
- 4 grams (⅔ tsp) fine salt
- 4 grams (1 tsp) vanilla
- 100 grams (⅓ cup + 1 tbsp) sourdough discard 100% hydration
- 198 grams (1 cup) sugar
- 12 grams (2 tbsp) matcha powder Optional
Instructions
- Pull out cream cheese and allow to come to room temperature (about 30 minutes).
- Preheat oven to 400° with a rack in the center. Butter an 8-inch springform pan. Line with two sheets of overlapping parchment paper. This cake is meant to have rough edges, so don't worry too much about smoothing out the sides.
- In a medium bowl combine eggs, egg yolks, heavy cream, salt, vanilla, and sourdough discard. Whisk until smooth.
- In a large bowl, or the bowl of a stand mixer fitted with paddle attachment, combine cream cheese, sugar, and matcha powder (if using). Beat together on medium speed until smooth, about 2 minutes.
- Gradually add sourdough mixture to cream cheese mixture on medium speed until combined. Scrape down the side of the bowl. Mix again just until smooth and evenly combined.
- Pour batter into prepared springform pan. Place springform pan on a sheet pan. Bake on the middle rack of oven until deeply browned on top, about 60-70 minutes. Cake will still be very wobbly in the middle. Allow to cool for 10 minutes then unmold and transfer to a wire rack (leaving it on the base of the springform pan is fine). Cool completely (at least 1 hour) before removing parchment. Serve cool or at room temperature.