Kat Lieu’s 1-ingredient upgrade for better Basque cheesecake is a little surprising

Kat Lieu’s SPAM Basque Cheesecake Recipe

dear friend,

When I saw that a Hong Kong bakery had made a six-layer creamy chiffon cake with luncheon meat, I knew I had to use the same ingredient in my next cake. I had cans of SPAM in the pantry, so I decided to incorporate it in a burnt Basque cheesecake, and the result was glorious!

This delicious gluten-free cheesecake reminds me of savory mooncakes made with premium Chinese cured ham, or Jinhua ham. Which, mainly when imported, is pricier than the best prosciutto, I believe.

Jinhua ham is slow-aged for months, intensely aromatic, and quite pricey to import. Come Mid-Autumn, you also pay for hand-chopping, bakery labor, and those fancy gift tins (hello, holiday markup). Delicious, yes; budget-friendly, not so much.

Enter my blender-easy burnt Basque cheesecake beauty. Tiny pops of ham flavor deliver a nutty smokiness that transforms this cheesecake. The center is custardy and creamy, not too sweet, and melt-in-your-mouth perfect. The sweet savoriness of this cheesecake is simply unforgettable, and being a savory mooncake fangirl, this might be my all-time favorite cheesecake.

And here’s why it works: SPAM brings a subtle smokiness and gentle saltiness that cuts straight through the richness of the cream cheese and heavy cream. Instead of overwhelming the cake, it balances the custardy sweetness with a savory, umami backbone. It’s all about balance, with the best desserts, and this cheesecake is the epitome of balanced flavors!

Honestly, it was so good I didn’t want to share. Each slice tasted like I had splurged on expensive Jinhua ham mooncakes—but instead, it was just SPAM doing the magic in an easy, burnt Basque cheesecake. Humble luncheon meat, reborn as my all-time favorite cheesecake, I can’t believe it, and you won’t too until you make my recipe this week!

xoxoxo,

Kat Lieu @kalieu

When you use heavy cream and cream cheese, the result is often a smooth, beautiful top.

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield One (6-inch) basque cheesecake

Author Kat Lieu

Prep time

10 Min

Cook time

30 Min

Inactive time

3 Hour

Total time

3 H & 40 M

Print

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Kat Lieu's Spam Basque cheesecake recipe

Creamy, not too sweet, with a subtle smoky savoriness and that signature bronzed Basque top, with a pink surprise—SO GOODD.

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Ingredients

For the SPAM Basque Cheesecake

• 3 large eggs
• 1 cup heavy cream
• 2 bars of Philadelphia cream cheese
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 slice of SPAM, plus another slice, minced

Instructions

To make the SPAM Basque cheesecake

1. Preheat oven to 475°F (245°C). Line a tall 6-inch round pan with a crumpled-then-smoothed parchment that rises 2 to 3 inches above the rim.
2. Add the eggs, heavy cream, cream cheese, sugar, cornstarch, and one slice of SPAM to a blender bowl and blend until smooth and well-combined, about 1 minute.
3. Add the minced SPAM to the bottom of the prepared baking pan. Pour the batter on top of the minced SPAM. Tap the pan to release bubbles.
4. Bake until the top is deep golden/barely burnt, edges are set, and the center has a gentle wobble, about 28 to 30 minutes. If the center seems TOO wobbly, bake for another 5 minutes.
5. Cool on the counter 10 minutes. Then, freeze uncovered for about 3 hours for clean slices (then move to the fridge until serving). Unmold cold; slice with a hot, dry knife.

Notes

Leftovers can be kept covered in the fridge for up to 4 days.

Recommended Products

108 Asian Cookies

Modern Asian Kitchen

Mooncake Molds

Silpat Silicone Mat

Modern Asian Baking at Home Cookbook

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