Burnt Basque Cheesecake was created in 1990 by Chef Santiago Rivera of La Viña in San Sebastian, Spain. According to interviews, Rivera was looking to add a dessert menu to his Pintxos restaurant after taking it over from his parents and settled on a custardy cheesecake. (norecipes.com)
Our recipe contains 7 ingredients: sugar, cream cheese, salt, eggs, heavy cream, all-purpose flour and vanilla extract. This recipe is so easy to make.
Burnt Basque Cheesecake
- 350 g sugar
- 1 kg cream cheese room temperature
- ¼ tsp salt
- 5 pcs eggs large
- 2 cups heavy cream 480ml
- 30 g all-purpose flour
- 1 tsp vanilla extract
- Preheat the oven to 400°F (200°C). Grease a 10-inch (25 cm) springform pan and line it with 2 layers of parchment paper, leaving 2 to 3 inches (5 to 7.5 cm) overhanging the top of the pan.
- In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Mixing is complete when the sugar granules can not be felt. Add the salt and mix. Add the vanilla extract towards the end of mixing. Incorporate the eggs "one by one" and stir until fully incorporated. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently.
- Pour the batter into the prepared pan and bake for 60 minutes, or until browned and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 60 minutes forward. The center will still be quite jiggly, but the cake is ready. Remove from the oven and cool.
- Before serving, remove the outer part of the springform and gently tug away the parchment paper. Serve at room temperature (approximately 30 mins.). Note: when you first remove it from the oven it will be puffy and jiggly but as it cools down it will collapse and look more like a traditional pie (see photo).