Basque Cheesecake with Raspberry Sauce
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You gotta try Basque Cheesecake! It’s got a caramelized top, creamy center, and pairs perfectly with a tangy raspberry sauce. Plus, it’s surprisingly easy to make – even for beginners. This cheesecake is perfect for parties, family dinners, or just a treat for you. It’s delicious chilled or at room temp.
Why You’ll Love Basque Cheesecake with Raspberry Sauce
- Melt-in-Your-Mouth Madness: Forget dry cheesecake, this one’s all about that crazy smooth, creamy texture. It’s like a rich cloud thanks to the cream cheese and coconut cream combo.
- Sweet & Tangy Tango: This cheesecake isn’t afraid to play with flavor. The creamy, sweet base dances perfectly with the tangy, fresh raspberry sauce. It’s a match made in dessert heaven.
- Beginner-Friendly Bake: This recipe is all about easy ingredients and clear instructions. You got this, even if you’re new to baking.
- Gluten-Free Goodness: You can still enjoy a delicious cheesecake with this recipe. It’s gluten-free without sacrificing any of that yummy taste.
- Eye-Catching Elegance: This cheesecake isn’t just delicious, it’s a looker too. The caramelized top and vibrant red raspberry sauce make for a stunning presentation that’ll wow your guests.
Ingredients Needed To Make Basque Cheesecake with Raspberry Sauce
- Cream cheese
- Vanilla paste
- Sugar
- Eggs
- Kosher salt
- Coconut cream (only the hardened white part)
- 1.1 GF Flour
- Orange zest
- Raspberries
- Orange juice
- Sugar
- Grand Marnier (optional)
Before You Get Started: A couple notes to help you get the best results
How To Make Basque Cheesecake with Raspberry Sauce
- Preheat the oven to 400°F.
- Butter the springform pan and line it twice with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine the orange zest, cream cheese, and sugar. Mix on high speed for 3 minutes until creamy.
- Add the hardened coconut cream (discard the liquid), eggs, salt, and vanilla paste. Mix until well incorporated.
- Gradually add the gluten-free flour and mix until just combined.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 60 minutes or until the top is golden brown and the center is set.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for a few hours or overnight before serving. It can be served chilled or at room temperature.
- In a stockpot, combine the raspberries, orange juice, orange zest, sugar, and Grand Marnier (if using).
- Place the pot over medium-low heat and cook the mixture for about 20 minutes, stirring occasionally, until it thickens.
- Remove the raspberry sauce from heat and let it cool.
- Once cooled, refrigerate the sauce until ready to serve.
- Serve the Basque Cheesecake slices with a drizzle of raspberry sauce on top. Enjoy!
Variations & Substitutions
- Fruity Fun: Feeling a different berry vibe? Swap those raspberries for strawberries, blueberries, or blackberries! The sauce will still be amazing.
- No Booze? No Problem: Want to keep it alcohol-free? Just ditch the Grand Marnier in the raspberry sauce – still gonna be delicious!
- Citrus Twist: Want to switch things up? Try zesting a lemon or lime instead of the orange for a different citrusy kick!
Commonly Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake is best made a day in advance to allow the flavors to meld and the texture to set properly.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How should I store the cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days.
Can I freeze Basque cheesecake?
Yes, you can freeze the cheesecake without the raspberry sauce. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator before serving.
What if I don’t have gluten-free flour?
You can use regular all-purpose flour if you don’t need the cheesecake to be gluten-free.
Is there a substitute for coconut cream?
You can use heavy cream or a thick, full-fat dairy-free milk alternative if you don’t have coconut cream.
Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work just as well as fresh ones for the sauce. Just make sure to thaw them first.
Basque Cheesecake with Raspberry Sauce
Equipment
- 9″ square springform pan or 10″ round springform pan
- Hand or stand mixer
- Butter for greasing the pan
Ingredients
Ingredients for Cheesecake
- 24 oz cream cheese
- 2 tsp vanilla paste
- 1 ⅓ cups sugar
- 6 eggs
- ¾ tsp kosher salt
- 2 cans 14oz each coconut cream, only the hardened white part
- ½ cup 1.1 gluten-free flour
- 1 tbsp orange zest
Ingredients for Raspberry Sauce
- 2 cups raspberries
- Juice and zest of 1 orange
- 2 tbsp sugar
- 1 tsp Grand Marnier optional
Instructions
Make the Cheesecake
- Preheat the oven to 400°F.
- Butter the springform pan and line it twice with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine the orange zest, cream cheese, and sugar. Mix on high speed for 3 minutes until creamy.
- Add the hardened coconut cream (discard the liquid), eggs, salt, and vanilla paste. Mix until well incorporated.
- Gradually add the 1.1 GF flour and mix until just combined.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 60 minutes or until the top is golden brown and the center is set.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for a few hours or overnight before serving. It can be served chilled or at room temperature.
Make the Raspberry Sauce
- In a stockpot, combine the raspberries, orange juice, orange zest, sugar, and Grand Marnier (if using).
- Place the pot over medium-low heat and cook the mixture for about 20 minutes, stirring occasionally, until it thickens.
- Remove the raspberry sauce from heat and let it cool.
- Once cooled, refrigerate the sauce until ready to serve.
- Serve the Basque Cheesecake slices with a drizzle of raspberry sauce on top.
- Enjoy!
Nutrition
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Forget fancy, complicated desserts – this Basque Cheesecake with Raspberry Sauce is the real deal. It’s got that creamy, dreamy center, a caramelized top for a little crunch, and a tangy raspberry sauce that just ties it all together. Believe me, one bite and your guests will be begging for the recipe.
