Basque Cheesecake
This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.
Marthinus StrydomThe Story
Basque cheesecake is a relatively recent culinary sensation with surprisingly humble origins. Born in the heart of San Sebastian, Spain, this iconic dessert emerged from the kitchen of La Viña, a local bar-restaurant. In the early 1990s, Chef Santiago Rivera embarked on a daily challenge to create a new cake, and it was during this experimentation that the Basque cheesecake was born. Unlike its traditional counterparts, this cheesecake is characterized by its simplicity, with a rich, creamy interior and a distinctive caramelized exterior. Its unexpected rise to global fame is a testament to its irresistible flavor and the power of word-of-mouth in the culinary world.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
Method
- Preheat oven to 220°C / 425°F (200°C fan) with the shelf in the middle of the oven.
- Pan prep - Press 2 x 40cm/16" sheets of scrunched up baking/parchment paper arranged in an "X" into a 20cm/8" springform pan (6cm / 2.5" tall), and fold down over the rim to hold in place. You'll need to scrunch/pleat to fit which creates the signature rustic sides! The batter will weigh it down so don't worry if it doesn't stay in.
- Beat the cream cheese in a large bowl on medium speed for 2 minutes, scraping down the sides as needed, until smooth and lump-free. Add sugar and beat on low speed for 10 seconds.
- Flour & cream - Put about 1/4 of the cream and all the flour in a medium bowl. Hand whisk until lump free (it will be paste-like), then slowly pour in the remaining cream while whisking. Once flour is incorporated, whisk in vanilla. (PS not making whipped cream here! Should be pourable)
- Slowly pour the cream into the cream cheese bowl with the beater going on low. Beat just until combined. Then slowly pour the eggs in while the beater is still on low speed. As soon as the eggs are incorporated, stop beating to minimise getting bubbles in the batter.
- Remove air bubbles - Pour into the prepared pan. Bang the pan on the counter then pop bubbles that rise to the surface with a small sharp knife. I do repeat 3 to 5 times.
- Bake 45 minutes or until the surface is a deep golden brown. It can take up to 65 minutes and that's fine! Keep a close eye on it for the last 15 minutes, you want it deeply golden but not burnt. The centre will still be wobbly and the cake will rise like a soufflé. Depending on your oven it can take between 30 min and 60 min.
- Chill overnight - Cool in the cake pan for at least 2 hours on the counter (it will sink, that's normal). Then refrigerate for a minimum of 8 hours, uncovered.
- Serving - Release the sides of the springform pan. Hold excess paper overhang to lift off base onto a cutting board or plate. Fold down sides - I love serving it on the paper, it's part of the visuals! Bring to room temp for 30 minutes if time permits, though also great served chilled. Cut like cake! Eat as is - doesn't need cream, berries etc.
