Basque Cheesecake
10 servings
60 minutes
Basque cheesecake is a culinary treasure of Spanish cuisine, originating from sunny San Sebastián. This unusual dessert features a caramelized, slightly burnt crust and a creamy texture inside. The flavor is a harmony of creamy sweetness with light vanilla notes that create a delightful aftertaste. Unlike classic cheesecake, it doesn't require complicated water baths or long baking times — its secret lies in the high temperature that gives it a unique taste and texture. Basque cheesecake pairs perfectly with coffee or a glass of white wine, making it an exquisite end to dinner. This dessert has won the hearts of food lovers worldwide due to its simplicity in preparation and rich flavor.
1
Line the bottom and sides of the ring with parchment. It's better to make the parchment on the sides twice as high as the sides themselves. Preheat the oven to maximum — 250–275 degrees.
2
Bring cheese and eggs to room temperature. Cream should be at room temperature or slightly warmed. Mix flour with sugar.
- Cream cheese: 900 g
- Chicken egg: 4 pieces
- Cream 33%: 500 ml
- Sugar: 220 g
3
Soften the cheese in a mixing bowl with a paddle attachment. Add eggs and vanilla paste.
- Cream cheese: 900 g
- Chicken egg: 4 pieces
- Vanilla paste: 2 teaspoons
4
When the mixture is homogeneous, add the starch with sugar. Finally, pour in the warm cream.
- Cornstarch: 30 g
- Sugar: 220 g
- Cream 33%: 500 ml
5
Blend the mixture with a blender to avoid introducing air bubbles, or gently mix with a spatula.
6
Pour into a lined mold and bake for 20-25 minutes. The finished cheesecake will shake significantly and appear undercooked.
7
Cool to room temperature, then place in the refrigerator for 3-6 hours. Remove the ring only after full stabilization.