Impressive and Easy Sourdough Basque Cheesecake
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
Shannon Peckford
8-10
20 minutes
30-40 minutes
460
Classic
Dessert
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!
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!!
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