BURNT BASQUE CHEESECAKE
Basque cheesecake was created in 1990 by chef Santiago Rivera of La Vina in San Sebastián, Spain. The original recipe from La Vina contains only 5 ingredients and that’s how I’ve made my basque today …no added vanilla or salt or lemon etc
With a caramelized top that borders on burnt and a jiggly custard centre, Basque cheesecake is a mind-blowing dessert that comes together with a handful of ingredients and almost no effort.
INGREDIENTS
100 gms eggs (1whole egg and 1 yolk) room temp
270 gms of Philadelphia cream cheese ( room temp)
80 gms or 6.4 tbsp of sugar
3 gms or 1tsp of cake flour
135 gms of heavy cream( ½ cup =120gm)room temp
INSTRUCTIONS
prepare the mould. We are using 15 cm or 6 inch
Grease the sides and centre of the mould
Place baking paper inside the mould and smoothen it on all sides
Preheat oven to 446F or 230C
Take cream cheese in a medium bowl and mix it well with a spatula
Add sugar and cake flour and continue to mix well-using a spatula and making the mix very smooth
Add eggs and mix well( use a hand whisk)
Make a smooth batter
Add heavy cream and continue to whisk it until everything is well incorporated
Pour batter into the mould
Bake at 428 F or 220 C for 25 mins
The surface should be browned and the cake should be jiggly
Cool on a wire rack for at least 2-3 hours
And that’s it, your delicious Basque Cheesecake is ready
Use a warm knife to cut the cheesecake
Enjoy
NOTE
The cake will deflate ( fall) when cooled
If you are using another mould size here are the details
6 inch to 7 inch= x1.5
6 inch to 21cm = x2.25
6 inch to 12 cm =0.6