Basque Cheesecake is a trendy cheesecake that breaks all the rules! Although it originates from Spain, it's made its way around the world and can now be found in a variety of flavours in cafes and convenience stores across Japan! I have a delicious recreation recipe for Lawson's "Baschee" caramel basque style cheesecake. It's smooth, creamy and you're gonna love it!
What is "baschee"?
Baschee is a delicious dessert created by the Japanese chain convenience store "Lawson". It's a creamy cheesecake inspired by the popular burnt "basque" cheesecake which originated from Spain. Even the name "baschee" (バスチー) is a Japanese abbreviation of basque cheesecake.
Lawson's Baschee is made with Hokkaido cheddar cheese and contains a higher egg yolk ratio than regular basque cheesecake making it smooth, thick and cheesy. It is also flavoured with caramel which adds sweetness throughout the cheesecake itself, whilst adding a touch of burnt caramel bitterness to the top.
It was released in 2018 and sold 1 million over just three days when it was released! Even to this day (2021) it's not uncommon to find it's sold out in the evening. If you come to Japan, I definitely recommend trying it out. You won't regret it!
Basque cheesecake is a famous crustless cheesecake that was created in San Sebastian, Spain in 1990. This unusual cheesecake breaks all the rules! It's baked for a short time at a high temperature, creating a rustic looking cheesecake with a dark burnt-looking surface, cracks around the edges and a soft and smooth center.
Basque Cheesecake is particularly popular in Japan and is considered a "high end" dessert, with many specialist bakeries having queues lining up out of the door.
Not only is basque cheesecake extremely delicious, but it's easy to make at home and you don't need any special tools, just a bowl, spatula and oven! Because of it's rustic look, it's very forgiving so you don't need to stress about it looking perfect. In fact, a bit of sinking and a few cracks around the edges is a good thing. It's a delicious dessert with great character.
The main ingredients used in Basque Cheesecake are:
- Cream Cheese (preferably Philadelphia)
- Heavy cream
- Cake flour
If you look at different Basque Cheesecake recipes, you'll find they all contain these ingredients in different ratios.
Tip: Let all your ingredients reach room temperature before starting!
I wanted to try and replicate the taste of Lawson's Baschee, so I've included steps to make caramel sauce for this recipe, as well as including a surprise ingredient to add extra cheesy-ness.
Processed Cheese Slices
"Processed cheese slices?! WHYYYYYYYY?!" I hear you ask... Well, maybe it sounds strange, but I actually found tonnes of Japanese recipes using processed cheese slices and milk to make cheesecake! I got curious, so I had to try!
I don't know the reason for sure, but my assumption is that because dairy products are very expensive, using cheese slices helps bring down the cost of making a homemade cheesecake.
Not only is it cost efficient and allowed me to use less cream cheese, but I found that using just a few slices in my cheesecake recipe created a perfectly cheesy taste and helped make the texture a bit more stable.
If you don't like the sound of it, you can just take out the cheese slices and milk and double the cream cheese , but I highly recommend trying out the cheese slices. You'll be surprised how good it is, I know I was!
Big VS Small
Basque Cheesecake is usually made as one large cheesecake that is cut into slices, whereas Lawson's baschee is mini and probably about the size of a cupcake.
The great thing about my recipe, is that you can use it for both sizes, you just need to adjust the cooking times.
Basque Cheesecake Cooking Method
All ovens are slightly different so it's difficult to give a specific time or temperature for baking recipes.
Whether you're making a large basque cheesecake or mini ones, you will need to start with a high oven temperature and then lower it slightly towards the end of baking.
When I'm making this recipe, I always make sure my oven is fully preheated and then place the cheesecakes on the top shelf inside my oven.
Once they start to brown on the top, I take them out and brush caramel over the top to help brown them more and create a burnt caramel flavour. Before I put them back in, I lower the oven temperature by about 20-30°C (70-80°F) and turn the cake tin around so that it cooks more evenly.
Once you take it out of the oven, it should still have a wobble. It will continue to cook with the residual heat when cooling and then set fully once refrigerated. Be careful not to overbake.
Here are the approximate oven times and temperatures based on the size of your cheesecakes.
15cm (6inch) Cake Tin (approx total time 30 mins)
First 15-25 mins: 220-230°C (430-450°F)
Last 10 mins: 190-200°C (375-390°F)
6 x Muffin cases (approx total time 17 mins)
First 12-15 mins: 210-220°C (410-430°F)
Last 5 mins: 180-190°C (350-375°F)
As I mentioned before, this is just an approximate time based on my own oven and texture preference. I like a soft cheesecake that is not too burnt on top, you can cook for more or less time depending on your personal preference!
So! For this recipe you will need:
- 15cm (6") cake tin with a removable base or a 6 cup muffin tin (you can also use 6 ramekins)
- A silicone spatula
- A whisk
- A microwavable bowl
- Baking paper / 6 muffin cases
- Aluminium foil
Watch our full step by step "How to make Japanese Style Caramel Basque Cheesecake" here!
Eating and Storing
I know it's almost impossible to resist, but basque cheesecake definitely has a better taste and texture after being in the fridge over night. It needs about an hour to cool down and about 3 hours in the fridge at least before you can peel off the baking parchment without breaking it.
Whenever I make this recipe, I try to make it in the evening after I've already eaten something sweet. That way, I can let it cool, put it in the fridge and go to sleep... that's my way of removing the temptation. If you're making this for a guests or as a present, definitely make it the night before!
For storage, keep it in an airtight container or plastic wrap in the fridge for about 5 days or the freezer for 2-3 months. Thaw at room temperature to defrost.
I hope you enjoy this extra cheesy, Lawson style Caramel "Baschee" Basque Cheesecake! If you have any questions, feel free to comment below and I'll do my best to answer! Happy baking!Print