If you’re looking for a dessert that’s both simple and indulgent, the Basque Burnt Cheesecake is a must-try. This Spanish classic, originating from the charming town of San Sebastián in the Basque Country, offers a rich, creamy texture with a deeply caramelized top. What sets it apart from other cheesecakes is its lack of crust and its rustic, charred appearance. The flavor? Bold, creamy, and utterly irresistible. This easy-to-make recipe will guide you through every step to recreate this Spanish delight in your kitchen.
What is Basque Burnt Cheesecake?
Basque Burnt Cheesecake, also known as “Tarta de Queso,” is a unique variation of the traditional cheesecake. It was first created by chef Santiago Rivera at his restaurant La Viña in San Sebastián, Spain. The cheesecake gained worldwide fame for its unusual appearance: a dark, almost burnt top that contrasts beautifully with its smooth, creamy interior. Unlike many other cheesecakes, this recipe doesn’t require a crust, making it both easy and incredibly satisfying.
The Basque Burnt Cheesecake is all about contrast – the exterior is crispy and golden-brown, while the inside is soft and decadent. It’s a cheesecake like no other, perfect for those who love bold flavors and enjoy a slightly unconventional twist on classic desserts.
The Origin of Basque Burnt Cheesecake
The history of Basque Burnt Cheesecake dates back to the 1990s, in San Sebastián, a city famous for its culinary excellence. Chef Santiago Rivera, who ran the popular La Viña restaurant, was the mastermind behind this creation. The cheesecake was initially a happy accident, as Rivera, in his pursuit of making a simple cheesecake, accidentally overcooked it. The result was a beautifully caramelized top that was a hit with customers.
Over time, Rivera’s Basque Burnt Cheesecake became a symbol of rustic, comforting desserts in Spain. Today, it’s enjoyed by people around the world, especially those who crave a rich, creamy cheesecake with a little extra char.
Ingredients with Quantities
To make this delicious Basque Burnt Cheesecake, you’ll need the following ingredients:
- 900g cream cheese (room temperature)
- 1½ cups granulated sugar
- 5 large eggs
- 2 cups heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup all-purpose flour
These ingredients work together to create the perfect balance of creaminess and sweetness, with the flour ensuring a smooth, rich consistency.
Step-by-Step Direction and Preparation Method
Step 1: Prep the Oven & Pan
First, preheat your oven to 425°F (220°C). This high temperature is crucial for achieving the signature burnt top. Prepare your 9-inch springform pan by lining it with parchment paper, ensuring that the paper rises about 2 inches above the rim of the pan. This will help contain the batter and allow for a clean release once the cheesecake is ready.
Step 2: Make the Batter
- Beat the cream cheese until it’s smooth and free of lumps. This can be done with a hand mixer or a stand mixer.
- Add the granulated sugar and mix until the mixture becomes fluffy and light.
- Add the eggs, one at a time, making sure to mix well after each addition. This step ensures that the eggs are fully incorporated and contribute to the creamy texture of the cheesecake.
- Stir in the heavy cream, vanilla extract, and salt. Mix until combined, creating a silky, smooth batter.
- Sift in the flour and mix until just combined. Be careful not to overmix, as this can affect the texture of the cheesecake.
Step 3: Bake the Cheesecake
Once the batter is ready, pour it into the prepared pan. Smooth the top with a spatula to ensure an even surface. Place the pan in the oven and bake for 50–60 minutes. The top should become deeply browned, and the center should still jiggle slightly when you shake the pan. This slight jiggle is crucial, as it ensures that the cheesecake will set properly when it cools.
Step 4: Cool and Chill
Once the cheesecake has finished baking, remove it from the oven and allow it to cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and let it chill for at least 4 hours (overnight is ideal). This chilling time is essential to let the cheesecake set and develop its full flavor.
Step 5: Serve and Enjoy
Once the cheesecake has fully chilled, it’s time to serve! Use a hot knife to slice the cheesecake for clean edges. Serve it plain or with a drizzle of sherry or berry compote for added flavor. The deep caramelized top paired with the creamy interior will surely impress your guests!
Variations of Basque Burnt Cheesecake
While the classic Basque Burnt Cheesecake is perfect as is, there are several variations you can try to make it your own. Here are a few ideas:
- Fruit Infusion: Add a swirl of fruit puree such as raspberry, strawberry, or blueberry to the batter before baking. This will give the cheesecake a fruity twist while maintaining its creamy texture.
- Chocolate Lover’s Dream: For chocolate enthusiasts, add cocoa powder to the batter or swirl in melted chocolate for a rich, decadent chocolate version of this cheesecake.
- Lemon Zest: Add a little lemon zest to the batter for a fresh, citrusy flavor that contrasts beautifully with the richness of the cream cheese.
- Spiced Up Version: You can also add cinnamon or nutmeg to the batter for a warming, spiced version of Basque Burnt Cheesecake. Perfect for cozy evenings!
Frequently Asked Questions (FAQs)
Q: Can I use a different type of cheese for this recipe?
A: While cream cheese is the traditional choice for Basque Burnt Cheesecake, you could experiment with other cheeses such as mascarpone or ricotta for a slightly different texture and flavor. However, the taste may vary from the original recipe.
Q: Do I need to use a springform pan?
A: It is highly recommended to use a springform pan for easy release of the cheesecake once it has cooled. If you don’t have one, you can use a regular round cake pan, but make sure to line it well with parchment paper.
Q: Can I make this cheesecake in advance?
A: Yes! In fact, Basque Burnt Cheesecake is best made in advance and chilled overnight. The flavors develop over time, and it will be even more delicious after a day or two in the fridge.
Q: How do I store leftovers?
A: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months, but make sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.
Conclusion
In conclusion, Basque Burnt Cheesecake is a deliciously unique dessert that offers a perfect balance of bold flavors and rustic charm. Its smooth, creamy texture paired with the caramelized top makes it a dessert like no other. With this simple recipe, you can bring a taste of San Sebastián into your home, impressing friends and family with your baking skills. Whether you enjoy it plain or with a topping of your choice, this cheesecake will surely become a favorite in your dessert repertoire. So, grab your ingredients, follow the steps, and treat yourself to this irresistible Basque Burnt Cheesecake – a Spanish classic that’s bound to satisfy every sweet tooth!
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Basque Burnt Cheesecake: A Classic Spanish Delight
- Total Time: 1 hour 5 minutes (+ cooling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Basque Burnt Cheesecake, also known as “Tarta de Queso,” is a unique variation of the traditional cheesecake. It was first created by chef Santiago Rivera at his restaurant La Viña in San Sebastián, Spain. The cheesecake gained worldwide fame for its unusual appearance: a dark, almost burnt top that contrasts beautifully with its smooth, creamy interior. Unlike many other cheesecakes, this recipe doesn’t require a crust, making it both easy and incredibly satisfying.
Ingredients
- 900g cream cheese (room temperature)
- 1½ cups granulated sugar
- 5 large eggs
- 2 cups heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup all-purpose flour
Instructions
- Prep the Oven & Pan: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, letting it rise 2 inches above the rim.
- Make the Batter: Beat cream cheese until smooth. Add sugar and mix until fluffy. Add eggs one at a time, mixing well. Stir in cream, vanilla, and salt. Sift in flour and mix until just combined.
- Bake: Pour batter into pan. Bake for 50–60 minutes until deeply browned on top and jiggly in the center.
- Cool & Chill: Let cool at room temp, then refrigerate for at least 4 hours (overnight is best).
- Serve: Slice with a hot knife for clean edges. Serve plain or with a drizzle of sherry or berry compote.
Notes
This Basque Burnt Cheesecake has a beautifully caramelized top and a creamy, rich center. Serve it chilled or at room temperature with fresh berries or a drizzle of fruit coulis for an elegant dessert presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 400
- Sugar: 28g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: High
Keywords: Spanish Burnt Cheesecake, Tarta de Queso, Caramelized Cheesecake, Rustic Cheesecake
