Tonight’s Family Dinner features a dessert that’s creamy, caramelized, and delightfully indulgent—Sourdough Discard Basque Cheesecake. This rustic yet elegant cheesecake is the perfect way to use up extra sourdough discard while achieving a deep, rich flavour and smooth, luscious texture.
A Cheesecake Like No Other
With its beautifully burnt top and ultra-creamy centre, Basque cheesecake is a unique twist on the classic cheesecake. The high baking temperature caramelizes the top while leaving the inside irresistibly soft. The addition of sourdough discard adds a subtle tang, making this dessert both rich and complex in flavor.
Why You’ll Love This Recipe
Minimal Effort, Maximum Reward – No water baths, no crust, just simple mixing and baking.
Beautifully Burnt Exterior – The high-temperature bake creates a caramelized top that contrasts perfectly with the creamy center.
Perfect Use for Sourdough Discard – Adds subtle tanginess and enhances the depth of flavor.
Oh So Impressive and Super Easy Sourdough Basque Cheesecake
This cheesecake is a showstopper at any gathering, and the addition of sourdough discard brings a unique depth of flavour and a great way to use up leftover sourdough discard in the fridge. I cannot wait to serve it tonight at Family Dinner—let me know if you give it a try!
Author:
Shannon Peckford
Ingredients
500g (2 x 250g blocks) cream cheese, softened to room temperature
155g (¾ cup) granulated sugar
3 large eggs, at room temperature
15ml (1 tablespoon) lemon juice and zest, if desired
10ml (2 teaspoons) pure vanilla extract
¼ teaspoon salt
300ml (1 ¼ cups) 35% whipping cream
60g sourdough starter discard
Directions
Prepare the Pan
Preheat oven to 450°F (230°C).
Line an 8-inch round springform pan with two overlapping 16x12-inch sheets of parchment paper, ensuring it comes at least 2 inches above the top. Crumpling the parchment first makes it easier to shape into the pan.
Make the Batter
In a large mixing bowl, beat the softened cream cheese and salt with an electric hand mixer (or stand mixer with a whisk attachment) until smooth.
Add sugar and beat for about 2 minutes, scraping down the bowl to ensure a creamy, lump-free mixture.
Mix in eggs one at a time, fully incorporating each before adding the next.
Stir in vanilla extract, lemon juice, and lemon zest, if using.
In a separate bowl, whisk ¼ of the whipping cream with the sourdough discard until smooth. Add it to the batter and mix well.
Gradually add the remaining whipping cream, mixing until smooth.
Pour the batter through a sieve into the prepared pan to ensure a silky texture.
Bake
Bake at 450°F for 25-35 minutes until the top is deep brown and the centre remains jiggly.
If the surface isn’t dark enough, use the broiler for 30 seconds to 1 minute—but watch closely to avoid burning.
Transfer the pan to a wire rack and let it cool completely. The cheesecake will deflate as it cools.
Chill & Serve
Refrigerate for at least 4 hours or overnight.
Carefully peel away parchment paper, slice into wedges, and serve at room temperature. In my home, we also top it with whipped cream and fresh berries or a berry sauce! Enjoy this fantastic cheesecake!!
Recipe Note
Expert Baking Tips
Crumple the parchment paper before lining the pan—it will be more flexible and easier to shape.
Don’t over bake! The centre should still jiggle when you remove it from the oven; it will continue to set as it cools.
Need a darker top? Instead of baking longer (which can over bake it), use the broiler briefly to get that signature caramelized finish.
Leave a comment