Basque burnt Cheesecake

The Basques are a Southern European ethnic group, characterised by the Basque language. Living in both Spain and France in areas bordering the Bay of Biscay and encompassing the western foothills of the Pyrenees Mountains. Basque is one of the oldest living languages, It is not related to any other Latin language, such as Spanish or French, and is completely unique.

Donostia - San Sebastian is a resort town on the Bay of Biscay in Spain's mountainous Basque Country. Boasting the highest number of Michelin stars per square mere, along with a mix of classic old-style pintxos eateries to innovative new gastro bars.

Amongst the delectable pintxos eateries is "La Vina" famous for creating the Basque burnt Cheesecake. This was my first time eating this style of cheesecake, a caramelised top that borders on burnt with a jiggly custardy centre, I have never forgotten this memory it's unlikely I will.

Sydney to San Sebastian is 17,463 kilometres, unfortunately not a trip I can make often. The next best thing was to figure out a recipe as close to La Vina's as possible. Don't forget to enjoy it with a glass of Pedro Ximenez.



15cm / 6 inch cake pan


Ingredients


270g Cream cheese (room temp)

80g Castor sugar

3g Cake flour

100g Whole eggs (room temp)

135g Thickened cream (room temp)

note: remove cream cheese wrapper prior to bringing to room temperature


Method

  1. Line a 6 inch cake pan with baking paper (have the paper come 2 cm above the rim)

  2. using a spatula mix the cream cheese until smooth and creamy, be sure to get rid of all bumps and get a smooth consistency

  3. in a seperate bowl add the flour to sugar and mix

  4. add sugar and flour mixture to the cream cheese and mix with spatula until smooth and creamy

  5. add egg to mixture and mix together with hand whisk until smooth and creamy

  6. Pre heat over to 220 degrees Celsius (430 F)

  7. add heavy cream and whisk again

  8. pour mixture into pre prepared pan

  9. place on a baking tray and bake at 220 C (430 F) for 25 - 30 minutes. Keeping an eye on the cheesecake from the 25 minute mark as ovens can be drastically different. You'll know its cooked when the top is a deep golden brown heading towards burnt, the cake is set but the centre is jiggly and a skewer inserted into the centre comes out clean. Cool to room temperature before removing from the pan

Best eaten within a few hours of baking, however it does lend well to refrigerating, I suggest bringing to room temperature prior to serving. Serve with a glass of Pedro Ximenez.



You Might Also Like: