Gluten-free cheesecake with four ingredients

Gluten-free cheesecakes are all the rage, but the Basque version has something special: an ultra-creamy interior and a golden, almost burnt, top that's simply irresistible. What's more, this type of cheesecake doesn't have a biscuit base and is baked at a high temperature until the top caramelizes. The absence of a base makes it ideal for people with gluten intolerance, and using only four ingredients makes it a simple and impressive recipe.

Why gluten-free?

Many traditional recipes include a little flour for stability, but several cooks have found that it's not essential and that omitting it doesn't change the texture. By eliminating the flour or replacing it with cornstarch, we can create a cake suitable for people with celiac disease. And by not using a biscuit base, we also avoid the gluten from commercial biscuits.

Ingredients (for a 20-22 cm mold)

• 600g of good quality cream cheese (Philadelphia type).

• 200g of sugar (adjust to taste).

• 4 eggs .

• 300 ml of whipping cream (with 35% fat content).

Tip: Use quality ingredients and all at room temperature so that the cream is homogeneous; quality is key even when there are few ingredients.

Step-by-step instructions for making a gluten-free cake

1. Preheat and prepare the baking tin. Preheat the oven to 210°C (conventional oven setting, no fan) and line a springform tin with baking paper. Let the paper overhang the edge to give it that typical Basque rustic look.

2. Beat the cream cheese and sugar. In a large bowl, beat the cream cheese with the sugar until you have a smooth, lump-free mixture. Avoid overbeating to prevent incorporating too much air; this can cause cracking.

3. Add the eggs. Incorporate the eggs one by one, beating at low speed to combine them without incorporating air.

4. Incorporate the cream. Add the liquid cream and mix gently until you obtain a smooth cream.

5. Bake. Pour the mixture into the tin. Bake at 210°C for about 35-40 minutes. The tart will rise and the top will brown; remove it when the center is still slightly runny. That semi-set texture is the key to a creamy Basque tart.

6. Resting time. Turn off the oven, open the door and let the cake rest inside for 15 minutes. Then let it cool to room temperature and refrigerate for at least 8 hours; it benefits greatly if you let it rest overnight. .

Tips for a perfect result

• Don't overbeat. Excessive beating introduces air and causes cracks.

• Bake at a high temperature for a short time. The tart should be toasted on the outside and creamy on the inside.

• Let it rest. The texture improves after several hours in the refrigerator. .

• Cornstarch option. If you prefer a little more firmness, you can add a tablespoon of cornstarch instead of flour, but the four-ingredient version is also spectacular.

A simple and trendy dessert

The Basque cheesecake without a biscuit base has become an international hit thanks to its luscious appearance and simple preparation. With good quality ingredients and by following these steps, you'll have a dessert with just four ingredients , completely gluten-free , and with all the flavor and creaminess that characterizes this Basque classic.