Basque Cheesecake
with Membrillo Agrodolce
Pastry Chef Ginger Fisher Baldwin of Balvanera | Pittsburgh, PA
Yield: One 9-inch cake
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Cheesecake:
715 grams cream cheese
240 grams granulated sugar
10 grams cornstarch
2 grams kosher salt
½ vanilla bean, scraped
5 eggs, whisked
385 grams heavy cream
Membrillo Agrodolce:
2.4 kilograms cubed quince paste
700 grams verjus
To Assemble and Serve:
Turbinado sugar
METHOD
For the Cheesecake:
In a food processor, add cream cheese and blend until smooth. Add sugar, cornstarch, salt, and vanilla. Mix to combine. Add eggs and pulse until just combined. Scrape down sides of container and add heavy cream. Mix until combined. Strain mixture into an airtight container. Cover and refrigerate overnight. The next day, heat oven to 410°F. Line a 9-inch springform pan with parchment paper. Place pan onto a half sheet tray. Pour cheesecake batter into prepared cake pan. Bake 20 minutes. Rotate pan and reduce oven temperature to 400°F. Bake additional 20 minutes. Let cool. Cover in plastic wrap and refrigerate overnight.
For the Membrillo Agrodolce:
In a large pot over medium heat, add quince and verjus. Cook until paste has melted, stirring constantly. Remove from heat and whisk in 2 cups hot water. Using a Vitamix Commercial immersion blender, blend until smooth. Strain into a nonreactive container. Let cool. Refrigerate.
To Assemble and Serve:
Remove Cheesecake from pan. Cut and transfer 1 slice to a work surface. Sprinkle with sugar. Using a blow torch, heat until sugar has caramelized. Transfer Cheesecake slice to a serving place. Top with desired amount Membrillo Agrodolce.
