50 First Dates: Date Basque Cheesecake

Recipe 6/50

50 First Dates is a spin off on my Ramadan series, Date Of The Day, where I’ll be sharing 50 date based recipes that are easy to make! Because dates are not just for Ramadan.

If you want more Date recipes, mainly stuffed dates, check out my Date Of The Day book:
- E-book
- Hard copy: Ingram Spark (Okay quality, but ethical. I get 30% of the cost) & Amazon (Cheaper, International, better quality. But I get like $1.50 and it is Amazon…)

Paying subscribers (only $5.99 a month) get all the recipes, as well as my archive date based recipes and a big virtual hug because I really appreciate you.

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Date Basque Cheesecake

Yield: One 10-inch cheesecake (serves 8–10)
Prep Time: 20 minutes
Cook Time: 25-35 minutes
Cool Time: 12 hours minimum (chill in the fridge)
Total Time: 13 hours (minimum)

Oh boy. This cheesecake. is. RICH. And the best basque cheesecake I’ve ever made. My base recipe was from Olia Koutseridi, a basque cheesecake queen. Highly recommend her zine!

I think I’m in love

Ingredients

• Eggs: 336 grams (about 7 large eggs)

• Cream Cheese: 880 grams

• Sugar: 300 grams

• Date Paste: 85 grams

• Heavy Cream: 200 grams

Tip: For a smaller cheesecake, divide the recipe in half to use a 6-inch springform pan.

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Directions

1. Preheat the Oven
   Preheat your oven to 500°F (260°C) for at least 30 minutes. I used a convection oven, which I recommend for this cheesecake. Place a baking sheet on the center rack while the oven heats.

2. Prepare the Pan
   Line a 10-inch springform pan with parchment paper, ensuring the paper extends above the edges for easy removal. You can also use a 9” pan or two 6” pans.

3. Blend in Batches
   My food processor couldn’t fit all the ingredients at once, so I divided the mixture into two batches. After blending each batch until smooth, I combined them in a large mixing bowl and gave it a final stir to ensure everything was evenly incorporated.

4. Pour & Bake
   Pour the batter into the prepared springform pan. Tap on a hard surface to remove any air bubbles. Place the pan on the preheated baking sheet and bake for 25-30 minutes until the top is golden brown and the center is jiggly but set. The longer you bake, the less molten the center will be.

5. Broil for Color
   Turn on the broiler (if you used a convection oven, the top should already have a beautiful burnt brown color so you might be able to skip this step) and let the cheesecake sit under it for 1-2 minutes to develop a deep, caramelized top. Watch closely to avoid overbrowning.

6. Cool & Refrigerate
   Let the cheesecake cool to room temperature in the pan. Once cooled, transfer to the fridge and allow it to chill for at least 12 hours before slicing.

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Serving Suggestion

I served this Date Burnt Basque Cheesecake with more dates. A drizzle of ajwa dibs (date syrup) on top was lovelyyyyy.

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Tips for Perfect Burnt Basque Cheesecake

• Mixing Texture: The batter should be smooth and creamy, with no visible lumps. If your sugar granules aren’t dissolving, rub the batter between your fingers to check.

• Avoid Overmixing: Overmixing incorporates too much air, which may cause cracks. Err on the side of undermixing if you’re unsure.

• Air Bubbles: If your batter has air bubbles after mixing, pass it through a fine mesh or tap the pan gently on the counter to remove them before baking.

• Cold Ingredients: Start with ingredients straight from the fridge to achieve the best consistency.

• Molten or Set Cheesecake: For a gooey center, bake slightly less. For a more set texture, extend the bake time by a couple of minutes.

• Preheating is Key: Always preheat the baking sheet along with your oven to ensure even cooking.

Let me know if y’all have any more questions!!

- Ayesha xo