Easy & Delicious Neapolitan Lava Basque Cheesecake
Serving
Cooking Time
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Looking for a soft, silky, creamy cheesecake that oozes like lava in the middle? Then this is the recipe for you! This Lava Basque Cheesecake is firm around the exterior but boasts a middle that’s soft and gooey, just like lava!
I made this cheesecake in a Matcha Neapolitan flavor – combining vanilla, strawberry, and green tea flavors into 1 cheesecake. However, you can certainly make this in the traditional Neapolitan flavors of vanilla, strawberry and chocolate instead, or simply one flavor, if that’s more your thing!
What I love most about this cheesecake is how easy it is to whip up! Made in the blender, this cheesecake can be whipped up and baked in under 40 minutes. However, it does require a long cooling period plus overnight refrigeration. So, if you’re making this, do plan accordingly!
If you’ve never tried a Lava Basque cheesecake, then I highly recommend that you make this today! It truly is incredibly delicious!
Love cheesecake? Be sure to check out this recipe for Butter Tart Cheesecake Bars and this recipe for Swirled Banana Cheesecake Bread!
Neapolitan Lava Basque Cheesecake
Makes one 6” cheesecake
- 2-8 cups(500g) Block Style Cream cheese
- 200 gGranulated Sugar
- 4Large Eggs
- 1 tbsVanilla
- 2 cups(500ml) Heavy Cream
- 2 + 1 tbs + tsp(20g) All-Purpose Flour
- 1/2 tspSalt
- 1 tspStrawberry Emulsion
- 1 tbsMatcha Powder (or good Cocoa Powder for Traditional Neapolitan Flavors)
Instructions
- Preheat oven to 400F. Place rack in the middle position.
- Butter a 6” springform pan, then line with parchment paper, pleating and creasing in areas to fit the pan and making sure the parchment comes at least 2-3″ above the top of pan on all sides. Place pan on a rimmed baking sheet.
- Place all ingredients, except strawberry emulsion and matcha powder, into a blender. Blend until smooth.
- Pour 1/3 of the batter into a separate container and set aside.
- Pour another 1/3 of the batter into another container and set aside. You should have 3 separate containers of batter at this point, including the batter in the blender.
- Add the matcha powder to the blender and blend for 10-15 seconds until smooth. Set aside.
- Add the strawberry extract to one of the batters and stir until well combined. Set aside.
- Pour the matcha batter into the prepared spring form pan. Then pour the strawberry batter over the matcha batter and top off with the vanilla batter.
- Rap pan on counter a couple of times to release any trapped air bubbles. Bake for 30-35 minutes until the top of the cheesecake is a medium to dark brown shade. The middle should still be jiggly. Do not over-bake.
- Remove from the oven and place the springform pan on a baking rack to cool. Note: The cheesecake will fall substantially as it cools. Once cooled, do not remove the cheesecake from the pan. Instead, place the entire cheesecake along with the springform pan into the refrigerator and chill for a minimum of 8 hours or overnight preferably. Once chilled, gently peel off the parchment paper, slice and serve. Enjoy!
