Elderflower Basque Cheesecake

Name: Elderflower Basque Cheesecake
Yield: 10
Cuisine: American

Photo: Line Klein

March 02, 2026

Classic Basque cheesecake gets a bright twist.

“Basque cheesecake is my weakness,” writes Marie Frank in her new dessert cookbook, More Than Sweet. “Whenever I make one, I have to give away at least half to prevent myself from inhaling the whole thing.” You’ll have no trouble finding takers for a slice of this classic dessert, amped up with a splash of elderflower liqueur to perfectly complement the creamy tang of the cake base. “I wanted to keep the flavors fresh and vibrant for my version with the floral, almost lychee-like flavor of elderflower cordial and a little lemon zest for depth of flavor,” explains Frank. So grab that bottle off the back bar that you’ve been using for cocktails, and bring it into the kitchen to find out just how versatile the liqueur can be.

Ingredients

24 oz. (680 g) cream cheese, room temperature
3/4 cup (150 g) sugar
Finely grated zest of half a lemon
4 eggs, room temperature
3/4 cup (180 ml) heavy cream
1/2 cup (120 ml) sour cream
1/4 cup (60 ml) elderflower liqueur or cordial
2 Tbsp. cornstarch or all-purpose flour
1 tsp. salt

Tools:8-inch loose bottomed/springform pan, stand mixer with paddle attachment, bowl, fine-mesh sieve

Preparation

Preheat the oven to 475°F (250°C). Line the bottom and sides of an 8-inch (20 cm) loose bottomed or springform pan with two sheets of parchment paper.

Combine the cream cheese, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the sugar has dissolved, 3–4 minutes. With the mixer running on low, add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the heavy cream, sour cream, and liqueur. Beat on low until smooth, 1–2 minutes.

Sift together the cornstarch and salt in a small bowl. Add 6 oz. (170 g) of the cream cheese mixture to make a paste, then gently whisk the paste into the cream cheese mixture.

Pour the cheesecake mixture through a fine-mesh sieve into the prepared pan and tap or drop the pan against a surface to release hidden air bubbles.

Bake the cheesecake for 25–35 minutes, depending on your preferred texture (see note). The cheesecake should have a dark golden-brown crust and slight wobble in the center.

Remove the pan from the oven and transfer to a wire rack to cool to room temperature. Then refrigerate the cheesecake overnight to let it firm up. Let the cheesecake come to room temperature before serving for the best flavor and texture.

Note: After 25 minutes the cheesecake will be very jiggly and you will have a Basque restaurant-style “runny” cheesecake when cooled. After 30 minutes the cheesecake will have a slight wobble in the center and you will have a soft mousse-like cheesecake when cooled. After 35 minutes you will have a firm but creamy cheesecake when cooled.