We have found this amazing dish at some local restaurants on their menu del dia, and I have to say, that even though I’m not that much of a dessert fan, it’s absolutely delicious and so much better than the regular cheesecake on offer out here. In fact this rates among one of the best servings of cheesecake I’ve ever had.
Welcome To The World Of The Basque Cheesecake
We have found this dish at some local restaurants on their menu del dia offer and have to say, even though I’m not that much of a dessert fan this is absolutely delicious and so much better than the regular cheesecake on offer out here.
Prepare to delight your taste buds with the Basque Cheesecake – a decadent dessert hailing from San Sebastián in Spain’s Basque Country, known for its light, airy texture and caramelized surface. This iconic crustless cheesecake, with a rich history dating back to the 1990s, is a must-have in your baking repertoire. Join me as we explore the secrets behind this luxurious treat and learn how to create your own masterpiece at home. Trust me, your friends and family will be singing your praises for this burnt Basque Cheesecake!
Basque Cheesecake
Origins and History
For those looking to examine into the sweet world of desserts, the Basque Cheesecake offers a delightful journey of flavours and textures. It’s a crustless cheesecake, originating from San Sebastián in Spain’s Basque region, has a unique history that dates back to the 1990s when a little restaurant called La Viña concocted this burnt-topped silky smooth cheesecake that defies traditional cheesecake rules.
La Viña was established in 1959 by Eladio Rivera, alongside his brother Antonio, and their spouses, Carmen Jiménez and Conchi Hernáez. In the late 1980s, the cheesecake was devised by Santi Rivera, son of Eladio. He was an ardent, autodidactic chef who took pleasure in devising new culinary delights.
Composition: This confection is comprised of a mere five components and is celebrated for its caramelised surface and wobbly core.
Popularity and Cultural Significance
To truly appreciate the Basque Cheesecake is to understand its surge in popularity and cultural significance as the best cheesecake in recent times. Thanks to food media and celebrity chefs, this dessert has garnered attention for its exceptional taste and light, airy texture. Its caramelized surface, reminiscent of crème caramel, combined with the underlying vanilla cheesecake, has captured the hearts of dessert lovers worldwide.
The rise of the Basque La Viña Cheesecake in recent years can be attributed to its unique characteristics, offering a delightful departure from the denser New York Cheesecake or soufflé-like Japanese Cotton Cheesecake. This dessert has transcended borders, becoming a symbol of innovation and decadence in the world of baking and pastry arts.
What is a Basque Cheesecake?
Definition and Characteristics
Some might describe Basque Cheesecake as a heavenly marriage between a traditional cheesecake and a crème caramel, with its signature burnt surface and creamy vanilla cheesecake underneath. This iconic dessert hails from San Sebastián in Spain’s Basque Country, originating from a little restaurant.
Distinctions from Traditional Cheesecakes
Any differences between this cheesecake and traditional cheesecakes lies in its unique crustless structure and mousse-like texture. The absence of a biscuit crust allows the flavours to truly shine through, while the burnt surface adds a delightful caramel note, setting it apart from the denser New York Cheesecake.
With its lighter and airy interior compared to standard cheesecakes, Basque Cheesecake offers a delightful twist on the classic dessert, making it a stand-out option for those looking to impress with a modern and elegant dessert choice.
Another key distinction is the minimal ingredients used in the Basque version of a cheesecake, highlighting the importance of technique in achieving the perfect balance of flavours and textures. Its rise and fall during baking and the distinct jiggly center once cooled make this dessert a true culinary marvel, both in taste and appearance.
Ingredients
If you’re looking to make a show-stopping Basque Cheesecake, you’ll need a few necessary components for this decadent dessert. cream cheese, eggs, cream, sugar and a bit of flour are the key ingredients that come together to create the luscious, mousse-like texture and rich caramel flavour of this cheesecake.
Variations
Variations on the traditional recipe can include optional add-ins like citrus zest, different extracts (almond, lemon), or even a swirl of caramel or chocolate. These variations can add a unique twist to the classic recipe and allow for personalization based on individual preferences. Experimenting with different add-ins can elevate the flavour profile of the cheesecake and make it your own special creation.
Matters of serving
Unlike traditional cheesecakes, Basque Cheesecake shines best when served plain, without any additional toppings or accompaniments. The beauty of this dessert lies in its simplicity and the luxurious flavours of the burnt caramel surface combined with the creamy vanilla cheesecake underneath. It’s meant to be enjoyed in its pure form, allowing each bite to showcase the unique textures and flavours of this iconic burnt Basque Cheesecake.
Presentation Ideas
To enhance the presentation of your Basque Cheesecake, consider serving it on a rustic parchment paper for that classic look. For the best cheesecake results, use a springform pan. The crumpled paper adds a touch of authenticity to your serving style, echoing the traditional way this dessert is often presented.
Serving Suggestions
Ideas for serving Basque Cheesecake can vary, but the beauty of this dessert lies in its ability to stand alone. Enjoy it plain, savoring each bite of the light and airy interior and the rich caramelized surface. However, if you’re looking to add a twist, consider serving it alongside a dollop of freshly whipped cream or a side of seasonal berries for a pop of color and freshness.
Basque Cheesecake Recipe
Ingredients
Any great Basque Cheesecake starts with quality ingredients. From cream cheese to vanilla extract, each component plays a crucial role in creating the perfect balance of flavours and textures.
Ingredients:
- 750g / 1.65lb cream cheese, softened to room temperature (full-fat recommended)
- 1 ¼ cups caster sugar (superfine sugar, sift or regular white sugar works too)
- 1 ¼ cups whipping cream (full-fat recommended)
- 3 large eggs, at room temperature
- ¼ cup plain/all-purpose flour, sifted
- 1 tsp vanilla extract (optional)
Equipment
Equipment: stand mixer, cake pan
- 20cm (8-inch) springform pan
- Baking paper
- Mixing bowl
- Electric mixer (optional, but helpful)
- Spatula
- Whisk
Instructions
This recipe captures the essence of Basque Cheesecake, a burnt and creamy treat from northern Spain, known as the burnt Basque Cheesecake. The beauty lies in its simplicity, using just a handful of ingredients: cream cheese, eggs, cream, sugar, and a bit of flour.
Step By Step Instructions:
- Prep the Pan: Preheat your oven to 220°C (425°F) with the shelf in the middle of the oven. Line the base and sides of your springform pan with baking paper. For extra security to avoid leaks, you can also wrap the outside of the pan with foil.
- Cream the Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until light and fluffy. This can be done with an electric mixer with the paddle attachment on medium speed for about 2 minutes, or by hand with a whisk (it will take a bit more elbow grease!), or use a stand mixer on low speed for ease).
- Whisk in the Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture might appear slightly curdled – that’s okay!
- Incorporate the Cream and Flour: In a separate bowl, whisk together the cream and flour. Slowly pour this mixture into the cream cheese mixture, while gently folding it in with a spatula until just combined. Avoid overmixing. If using vanilla extract, add it at this stage and fold it in.
- Bake the Cheesecake: Pour the batter into your prepared pan. Here comes the key to the Basque magic! Do not smooth out the top of the batter. Leave it with its natural peaks and folds – this will contribute to the beautiful, cracked caramelized top.
- Baking Time: Place the cheesecake on a baking tray (to catch any drips) and bake for 35-50 minutes. The edges will be set, but the center will still be quite wobbly. This is how it’s supposed to be!
- Cooling Down: Once baked, remove the cheesecake from the oven and let it cool in the pan completely at room temperature for at least 2 hours. The center will continue to firm up as it cools.
- Chilling Up: Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the flavours to meld perfectly, offering the best cheesecake experience. This allows the flavours to develop and the texture to set further.
- Serving: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Peel away the baking paper. Slice and enjoy your Basque Cheesecake!
Tips:
- For an extra bit of indulgence, you can dust the top of the cooled cheesecake with icing sugar before serving this delicious burnt Basque Cheesecake.
- Leftovers can be stored in the fridge for up to 3 days.
- Feel free to experiment with different flavourings by adding a teaspoon of orange zest or a splash of rum to the batter.
Summing up
Step into the world of Basque Cheesecake with this recipe that delivers a decadent dessert experience. The burnt caramelized top paired with the creamy vanilla filling will have your taste buds dancing. With origins dating back to the 1990s in San Sebastian, Spain, this iconic dessert has made its way into the hearts of food enthusiasts worldwide, even Nat Geo too. So, grab your apron and get ready to create a show-stopping treat that will leave everyone wanting more.
I’ve been fortunate to travel a lot and in the States I have had some really good New York style cheesecakes as well as Japanese Cheesecake, Philadelphia Cheesecake, Chicago Cheesecake and the No Bake variety. However, this particular style, when done correctly, is a must have pudding!
