There Basque cheesecake it is an amazing dessert, which the New York Times has included among the 2021 food trends: it is one baked cheesecake without shell characterized by a “burnt” surface that contrasts with a soft and creamy filling. A easy recipe to do that requires few ingredients and has conquered the whole world.
- 1 kg of fresh spreadable Philadelphia cheese
- 350 g of granulated sugar
- 5 eggs
FOR A 26 CM DIAMETER MOLD WITH HIGH EDGES:
- 480 ml of fresh cream
- 30 g of flour 00
- 1 pinch of salt
There Basque cheesecake it’s a spectacular cheesecake. A soft and delicious dessert, more compact on the outside and decidedly creamier on the inside, which does not include any base, or shell, of biscuit. It is cooked in very hot oven and presents a surface very dark, almost caramelized, which divinely contrasts with the flavor and texture of the rest, so much so that it is also defined Burnt Basque cheesecake.
Although the name may be misleading, it is not an ancient specialty of the Spanish Basque Country, but a rather young preparation. Born in a restaurant in San Sebastian at the end of the last century, the Tarta de queso de la Viña with the complicity of Instragram and various foodlovers, it has spread to conquer the whole world. So much so that it reaches the food editorial staff of New York Times which he decreed as the taste of Basque burnt cake it will be there“Flavor of the year 2021”.
However, it is a recipe based on a few ingredients: fresh cheese, egg, cream And sugar and with a simple procedure, easily replicable with the home oven.
Few precautions to follow, the ingrediants must be a room temperature and in working them you will have to try to incorporate as little air as possible, the final mixture must be a smooth and full-bodied cream, not whipped. The right should not be underestimated rest time: at the restaurant La Viña they prepare theirs tarta de queso the day before.
All that remains is to turn on the oven and let yourself be conquered by our version of the Basque cheesecake!
OTHER DELICIOUS RECIPES: Cheesecake cooked with cottage cheese, New York Cheesecake, Japanese cheesecake
How to prepare: Basque cheesecake
- Preparation time
- 20 min
- Cooking time
50 min – 55 min
- Resting place
- in the fridge
- Rest time
3h – 8h
10 – 12
How to prepare: Basque cheesecake
To prepare the Basque cheesecake you will first need to collect the fresh cheese and sugar in a very large bowl and work everything with an electric whisk, until the mixture is smooth. Add a pinch of salt and then the eggs, continuing to work until perfectly incorporated.
Add the cream and mix it all the time. Finally add the sifted flour and mix with a spatula to mix everything again.
When you have obtained a smooth and lump-free mixture, pour it into a greased springform pan lined with parchment paper. Make sure that the paper comes out about 5-7 cm from the edge and that there are no gaps between the ring and the base: by doing so, when the cheesecake increases in volume during cooking it will grow evenly and then fall back on itself without being damaged. . Level and cook in a preheated oven at 200 ° for about 50 minutes. After this time you will notice that the surface of the cake will have become dark, the edges will have firmed up and the center will still be just a little shaky. Turn off the oven, leaving the cake inside, with the door ajar, for 15-20 minutes, then take it out of the oven and let it cool.
When the Basque cheesecake has reached room temperature, transfer it to the refrigerator for at least 3 hours (but ideally it would be a whole night) before unmolding and serving.