BASQUE BURNT CHEESECAKE
There are many different names for this cake, Basque Cheesecake, Burnt Cheesecake, “La Viña” Cheesecake, etc. But we can all agree that this cheesecake is as creamy and delicious as it seems. The recipe is original from San Sebastian or Donosti, as locals called, a beautiful city from the North of Spain, in Basque Country.
In adittion, the recipe is easy and fast, the only secret is to “burnt” the top of the cheesecake, not too much, just enought to have the beautiful brown top of our cheesecake.
The recipe I baked isfrom a Basque cookbook called Basque Country: A Culinary Journey Through a Food Lover’s Paradise ,from Marti Buckley, with reallly good récipes and photographies, it’s a really good book to discover the authentic northern Spanish food from Basque Country, that is soooo delicious and traditional.
Basic tips to bake this récipe.
Line with baking paper your mold before pouring the batter in, you can use one or two baking paper sheets but the important thing is that they must cover the mold and comes at least 2” above the top of the pan or mold on all sides, as you can see in the photos I used two parchment paper sheets.
Don’t be frightened when you read the ingredients list. It has one kilogram of cream cheese (2+1/4 pounds) I know, we will never have enough cheese in our lives and we all know there will be never too much cake, just enough for 6-8 people willing to eat cake.
The perfect mold or pan is 25 centimetres long (10 inch). If your pan is smaller (mine was 20 centimetres) think about baking two cheesecakes, one big and one small, but the bigger the creamier.
Let the cake cool and redt for several hours before enjoying your piece of cheesecake. The inside will be hot and creamy for several hours. We have the cheesecake 6 hours after baking and it still warm in the inside and creamy, and the flavor is sweet enough to have it cold the day after and enjoy the perfect texture.
Last tip, and maybe the most important one: the top of the cake must be brown, “brown like a toast”, it means, brown enough to enjoy your cheesecake with the beautiful top. Don’t be afraid if the center of the cake stills jiggly, when the edges of the cheesecake will be firms and the top brown after around 50 minutes of baking your cheesecake will be ready, just let the center of the cake cool.
Basque Burnt Cheesecake
- 1+3/4 cup Granulated sugar
- 4 cup Cream cheese As Philadelphia
- 1/4 teaspoon Salt
- 5 units Eggs
- 2 cup Heavy cream +35% fat
- 1/4 cup All purpose flour
- Preheat your oven at 200 degrees Celsius.
- Prepare your 25 cm mold with baking paper. I used two big pieces of baking paper overhanging the sides of my mold.
- Whisk together the sugar and cream cheese until smooth.
- Incorporate the eggs, one by one ,to the cream cheese and sugar batter and mix them with the heavy cream, salt and flour. You can use a spatula to avoid air in the batter.
- Bake your cheesecake for 50-60 minutes, it will depends on your oven. The center of your cheesecake could be a little jiggly, that won’t be a problem; just observe that the sides of the cheesecake are baked enough and the surface is “almost burnt” or brown enough.
- Let your burnt cheesecake cool for some hours before serving it and enjoy.