Burnt Basque Cheesecake

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Burnt Basque Cheesecake

Introduction and Origin

Burnt Basque cheesecake, also known as “Tarta de Queso,” hails from the Basque region of Spain. Unlike traditional cheesecakes, this rustic dessert is characterized by its caramelized top and creamy, custard-like interior. It first gained fame at La Viña, a bar in San Sebastián, where its simplicity and unique texture captured the hearts of food lovers worldwide. Today, it has become a global sensation, often featured in bakeries and home kitchens alike.

Cultural Significance

This cheesecake is a testament to the Basque culinary ethos: embracing imperfection and focusing on bold flavors. Its scorched, cracked surface is not a flaw but a signature of its charm. Burnt Basque cheesecake represents a fusion of tradition and modernity, highlighting the region’s innovative yet grounded culinary traditions.

Ingredients

For a 9-inch (23 cm) Burnt Basque Cheesecake:

•   2 cups (500 g) cream cheese, softened
•   1 cup (200 g) granulated sugar
•   4 large eggs
•   1 ½ cups (375 ml) heavy cream
•   2 tablespoons (15 g) all-purpose flour
•   1 teaspoon vanilla extract
•   1/4 teaspoon salt

Optional Additions:

•   Zest of 1 lemon or orange for a citrusy twist
•   1 tablespoon honey or maple syrup for added sweetness
•   A pinch of cinnamon for warmth

Tips for Success

1.  Room-Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature for a smooth batter.
2.  High Oven Temperature: Baking at 400–450°F (200–230°C) creates the signature burnt crust while keeping the center creamy.
3.  Parchment Paper Lining: Use enough parchment to cover the sides of the pan, leaving an overhang for easy removal.
4.  Don’t Overmix: Blend until just combined to avoid incorporating excess air.
5.  Chill Before Serving: Allow the cheesecake to cool completely and chill in the refrigerator for at least 4 hours or overnight for the best texture.

Instructions

  1. Prepare the Pan

Preheat your oven to 425°F (220°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring it extends beyond the edges.

  1. Make the Batter • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition.
    • Slowly pour in the heavy cream and vanilla extract, blending until fully incorporated.
    • Sift in the flour and add salt, folding gently to combine.
  2. Bake the Cheesecake

Pour the batter into the prepared pan. Bake for 50–60 minutes, or until the top is deeply golden and the center jiggles slightly when shaken.

  1. Cool and Chill

Remove from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours.

Description

Burnt Basque cheesecake boasts a dark, caramelized crust that contrasts beautifully with its velvety, custard-like center. The charred exterior adds a subtle bitterness that balances the creamy richness, creating an unforgettable flavor experience.

Nutritional Information (Per Slice)

•   Calories: 350
•   Protein: 6 g
•   Carbohydrates: 25 g
•   Fat: 26 g
•   Sugar: 20 g

Conclusion and Recommendation

Burnt Basque cheesecake is a celebration of simplicity and flavor, making it a must-try dessert for any occasion. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this cheesecake will impress with its unique texture and taste.

Embracing Healthful Indulgence

For a lighter version, substitute half the cream cheese with Greek yogurt and use a sugar alternative like stevia or coconut sugar. Pair with fresh berries for a burst of natural sweetness.

This recipe embraces the philosophy of enjoying dessert without overcomplicating the process—perfect for any home baker looking to create something special.

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