Basque Cheesecake
8 servings
540 minutes
Basque cheesecake is a culinary treasure from Spain that has captured the hearts of gourmets worldwide. This delightful dessert features a caramelized crust, a soft, almost creamy texture, and a delicate buttery flavor with subtle hints of brandy. The history of this cheesecake is tied to the Basque region, where simplicity in preparation and rich flavor are valued. Its uniqueness lies in the high baking temperature that creates a lightly burnt crust contrasting with the moist and tender center. Basque cheesecake is perfect as a standalone dessert or paired with berries or strong coffee. This cheesecake can surprise even the most discerning sweet lovers and will be a highlight on any table.
1
Add eggs to the cream cheese.
- Cream cheese (curd cheese spread): 500 g
- Chicken egg: 4 pieces
2
Add sugar to the cheese mass.
- Sugar: 150 g
3
Sift the flour into a bowl.
- Wheat flour: 30 g
4
Pour the cream.
- Whipping cream 33%: 300 ml
5
Add cognac to the bowl.
- Cognac (brandy): 4 tablespoons
6
Mix until homogeneous, but do not shake. Air bubbles will change the structure of the dough. Leave it on the table for 20 minutes.
7
Line the baking dish with parchment so that the edges are high.
8
Slightly moisten the parchment.
9
Place the mass in the mold and tap the mold on the table.
10
Preheat the oven to 270 degrees and place the mold one level below the middle for 20-25 minutes. The cheesecake should brown and be somewhat liquid (similar to jelly). Let the cheesecake cool in the mold and refrigerate for 7 hours.
