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Basque Cheesecake




Burnt Basque Cheesecake

This cheesecake has gained a lot of attention online in the recent months and is very easy to make! The Basque cheesecake was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. The Basque cheesecake is composed of burnt custard and no crust.



Burnt Basque Cheesecake Recipe

Ingredients

Method

  1. Preheat the oven to 400F. Line a 9-inch springform pan with a 12x17-inch sheet of parchment paper, pressing into the bottom and up the sides and letting the excess hang over the edge. Place another parchment sheet in the pan, overlapping the first, pressing it into the pan to make sure the entire pan is lined with paper. (Don’t worry about creases in the paper. It gives character to this rustic cheesecake!) Place the pan on a baking sheet.
  2. In the bowl of a stand mixer with a paddle attachment, beat cream cheese, sugar, vanilla, and salt on medium-low speed until very smooth, about 3 minutes. Beat in the eggs, one at a time, scraping down the bowl between additions. Sift in the flour and beat just until combined.
  3. With the mixer running on low speed, slowly pour in the cream. Once it’s all added, scrape down the bowl, and beat on low speed until smooth and well combined, about 30 seconds more. Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter. Pour the batter into the prepared pan.
  4. Bake for 45 minutes, or until the cheesecake is very puffy and the top is dark brown (somewhere between milk and dark chocolate). Place the cheesecake on a wire rack and cool to room temperature. (The cake will fall as it cools.) Refrigerate, uncovered, for at least 5 hours or up to 2 days.
  5. When you’re ready to serve, unlock the sides of the springform pan and remove. Carefully peel back the parchment paper away from the cheesecake before slicing.