Cookwith

Name: Ham Club Basque Cheesecake
Prep time: 55 min
Total time: 55 min
Yield: 8 servings
Ingredients: 450g cream cheese, room temperature; 150g granulated sugar; 3 large eggs; 200ml heavy cream; 30g all-purpose flour; 1 tsp black pepper, freshly ground; 1/2 tsp smoked paprika; 100g thick-cut ham, diced; 50g Gruyère cheese, grated; 40g scallions, finely sliced; 1/2 tsp Dijon mustard; 1/2 tsp lemon zest; 1/2 tsp kosher salt; Butter, for greasing pan

Ham Club Basque Cheesecake

CrushedLemon1034

This Ham Club Basque Cheesecake playfully fuses the rich, creamy decadence of Basque cheesecake with the savory, layered flavors of a classic ham club sandwich. Smoky ham and Gruyère bring umami depth, while scallions and Dijon add a zesty lift. The cheesecake’s signature caramelized top marries beautifully with its savory profile, creating a striking centerpiece for brunch, picnics, or a creative dinner party. Serve warm or at room temperature for a surprisingly sophisticated twist on both cheesecake and the beloved club sandwich.

Ingredients

Instructions

Preheat your oven to 220°C (425°F). Grease a 20cm (8-inch) springform pan with butter and line with parchment paper, leaving an overhang.
In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
Mix in the heavy cream, Dijon mustard, and lemon zest until just combined.
Sift in the flour, black pepper, paprika, and salt, folding gently to incorporate.
Fold in the diced ham, Gruyère, and scallions until evenly distributed.
Pour the batter into the prepared pan and gently tap to release air bubbles.
Bake for 30-35 minutes, or until the top is deeply golden brown and the center jiggles slightly when shaken.
Allow to cool at room temperature until just warm, then unmold and transfer to a platter.
Slice and serve slightly warm or at room temperature. For a true club sandwich twist, garnish with extra ham, scallions, and a dusting of black pepper.