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