If you’re craving a decadent yet straightforward dessert, Basque Cheesecake is a must-try. Originating from the Basque Country, this crustless delicacy boasts a caramelized exterior and a lusciously creamy center. Unlike traditional cheesecakes, this burnt Basque version has gained popularity for its unique texture and flavor profile.
Over the past decade, the burnt Basque cheesecake has taken the culinary world by storm, with the La Viña recipe being widely celebrated. As someone who savored this treat long before its global fame, I can attest to its irresistible allure. This easy-to-follow recipe stays true to the authentic Basque burnt cheesecake served at La Viña in San Sebastián. Get ready to indulge in a slice of history with this delectable dessert that’s sure to impress your taste buds.
Ingredients
Essential Ingredients
- 22 lbs Philadelphia cream cheese (1 kg), preferably at room temperature
- 7 eggs
- 2 cups sugar (400g)
- 1 tablespoon of flour
- 6.5 fl oz heavy cream (200ml)
- Mascarpone cheese (as a substitute for cream cheese)
- Flavor extracts like vanilla or almond
- Lemon zest for a hint of citrus
- Berries for a fruity twist
Required Tools and Equipment
To create the perfect Basque Cheesecake, there are a few essential tools and equipment you’ll need to have on hand. Here’s everything you’ll need to ensure your baking process goes smoothly:
Tools:
- Blender or Stand Mixer: Having a blender or a stand mixer will make it easier to mix the batter thoroughly and achieve a smooth consistency. If you don’t have these, you can also mix by hand.
- Metal Spoon or Whisk: You’ll need a metal spoon or a whisk to combine all the ingredients in a large metal bowl. This will help ensure that everything is well incorporated without overmixing.
- Springform Pan: Make sure you have a springform pan for baking the cheesecake. This type of pan makes it easy to unmold the cake without damaging its delicate texture.
- Parchment Paper: Lining the springform pan with parchment paper is essential to prevent the cheesecake from sticking and make it easier to remove from the pan once it’s done baking.
- Oven: A standard oven is necessary for baking the Basque Cheesecake. Make sure your oven is preheated to a very high temperature to achieve the signature caramelized top while keeping the center creamy.
- Measuring Cups and Spoons: Accurate measurements are key to the success of this recipe, so have measuring cups and spoons on hand to measure out all the ingredients precisely.
- Cooling Rack: After baking, place the cheesecake on a cooling rack to allow it to cool properly. This will help set the custardy texture and flavors.
With these tools and equipment ready, you’re all set to embark on creating your own decadent Basque Cheesecake masterpiece.
Preparation Steps
Prepping the Pan
- Preheat the oven to 400°F and butter the inside of a 9-inch springform pan.
- Press two layers of parchment paper into the pan, ensuring that they reach about 2 inches above the pan’s edges as the cheesecake will puff up during baking.
- Scrunch up baking parchment paper in your hands to make it easier to press and stay in the pan. This will also help create the signature rustic sides on the cheesecake.
- Fit the scrunched paper into the cake pan without greasing it – the batter will weigh it down. Press the paper into the corners and fold the sides down over the rim.
- Don’t attempt to smooth the sides of the cheesecake by using flat strips of paper. The crumpled paper actually aids in preventing the sides from overcooking as it’s not fully pressed against the pan walls.
- In a blender or using a stand mixer, blend cream cheese, heavy cream, sugar, eggs, cake flour, and vanilla extract until smooth and free of lumps. If you don’t have a blender, a stand mixer works just as well.
- Rest the creamy mixture in the fridge for about 20 minutes to allow any trapped air bubbles to rise and pop.
- Preheat your oven to 450°F. Adjust temperatures as needed based on your oven’s accuracy for achieving a bronzed surface with a creamy center.
- For a light and airy texture, scrunch up baking parchment paper to create rustic sides on the cheesecake. Fit the scrunched paper into the pan without greasing it; let the batter weigh it down. Fold the paper over the rim of the pan for the best result.
Cooking Instructions
Baking the Cheesecake
To start baking the Basque Cheesecake, preheat the oven to 400 degrees Fahrenheit. While the oven is heating up, prepare the cheesecake batter by blending cream cheese, sugar, eggs, and flour until smooth and creamy. Line a 10-inch springform pan with parchment paper, ensuring some overhang for easy removal. Pour the batter into the pan and place it on a baking sheet in the preheated oven on the center rack.
Cooling and Unmolding
After baking the cheesecake for about 40-50 minutes, you’ll notice a dark brown, almost burnt, top. Turn off the oven but leave the cheesecake inside to cool gradually. The center of the cake should still be jiggly when you remove it from the oven. Allow the cheesecake to cool on a wire rack before carefully unmolding it. Peel away the parchment paper from the sides and slice the cheesecake into wedges for serving. Remember to let it come to room temperature before enjoying its creamy goodness.
Serving and Storage
When it comes to serving Basque Cheesecake, the best way is to allow it to reach room temperature before indulging. This allows the flavors to fully develop and the texture to become even creamier.
Best Ways to Serve Basque Cheesecake
- Room Temperature: For the best experience, let the Basque Cheesecake sit at room temperature for about 30 minutes before serving. This enhances the creamy texture and full flavor profile.
- Garnish: While Basque Cheesecake shines on its own, you can always add a touch of elegance by serving it with a dollop of freshly whipped cream or a sprinkle of sifted powdered sugar.
- Pairings: Enjoy this decadent dessert with a cup of coffee or a glass of dessert wine for a delightful combination of flavors.
Storage Tips
If you have any leftovers (which might be rare with how delicious this cheesecake is), here are some tips for storing your Basque Cheesecake:
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days. Make sure to cover it well to prevent any odors from being absorbed.
- Freezing: Basque Cheesecake can be frozen for longer storage. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Thaw overnight in the refrigerator before enjoying.
Tips for Perfect Basque Cheesecake
For a flawless Basque Cheesecake, follow these essential tips to ensure your dessert turns out just right:
Testing for Doneness
To test if your Basque Cheesecake is ready, look for a dark brown, almost burnt, top. The center should appear unset, like a custard, ensuring a silky-smooth texture. The bake time can vary, so rely on visual cues rather than exact timings.
Conclusion
Creating a Basque Cheesecake is a delightful culinary journey that combines simplicity with exquisite flavors. The burnt Basque Cheesecake, like the renowned La Viña recipe, offers a tantalizing contrast of textures and tastes that captivate the palate. By following the outlined recipe and tips, you can master the art of making this decadent dessert. Remember, achieving the perfect Basque Cheesecake lies in the details – from the caramelized crust to the creamy custard-like center. Embrace the process, savor the results, and share this delectable treat with your loved ones. Elevate your baking skills and indulge in the irresistible charm of Basque Cheesecake today.
