Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior.
Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.
Ingredients:
- 250 g cream cheese, room temperature
- 120 g heavy cream, room temperature
- 2 eggs, room temperature
- 60 g sugar
- 10 g flour
Instructions:
1. Preheat the Oven:
- Preheat your oven to **220°C (425°F). This high temperature helps create a beautifully puffed cheesecake.
- Prepare a 6-inch baking form (springform pan is recommended) by lining the bottom with parchment paper. This will help prevent sticking and make it easier to remove the cheesecake later.
2. Cream the Cream Cheese:
- In a mixing bowl, add cream cheese that has been left out to reach room temperature.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the Eggs:
- With the mixer running, slowly add the room temperature eggs one at a time to the cream cheese mixture.
- Beat well after each addition, making sure each egg is fully incorporated before adding the next. This should take about 1 minute per egg. The mixture should be smooth and slightly fluffy.
4. Incorporate the Heavy Cream:
- Pour in 200 ml of heavy cream (also at room temperature) into the cream cheese mixture.
- Mix on low speed until well combined, ensuring there are no lumps. The batter should be smooth and creamy.
5. Add the Flour:
- Sift flour directly into the cream cheese mixture.
- Using a spatula or a wooden spoon, gently fold the sifted flour into the batter. Be careful not to overmix; you want to maintain the lightness of the batter while ensuring it is fully combined.
6. Pour the Batter:
- Pour the cheesecake batter into the prepared baking pan. Use a spatula to smooth the top evenly. This will help create an even surface for baking.
7. Bake the Cheesecake:
- Place the baking pan in the preheated oven. Bake the cheesecake for about 20 minutes.
- The cheesecake should be puffed, the top set, and the center should still be slightly jiggly. This slight jiggle is normal and indicates a creamy texture.
8. Cool the Cheesecake:
- Once baked, remove the cheesecake from the oven. Let it cool in the tin for about 30 minutes at room temperature. This gradual cooling helps prevent cracks in the cheesecake.
9. Chill in the Refrigerator:
- After 30 minutes, transfer the cheesecake (still in the pan) to the refrigerator.
- Chill for about 4 hours or until the cheesecake is fully set. This step is crucial for achieving the right texture.
10. Serve:
- Once the cheesecake is fully set, carefully remove it from the tin. If using a springform pan, simply release the sides. If using a regular pan, you can run a knife around the edges to help loosen it.
- Slice the cheesecake using a sharp knife (wiping it clean between slices for neat edges) and serve.
