The burnt Basque cheesecake has become a global phenomenon, but this homemade cheesecake is surprisingly easy to make with a simple recipe that takes less than 15 minutes to prep
Whenever my family and I are on our travels, amongst the initial spots we seek out is a quality neighbourhood bakery or patisserie. It’s an excellent method to familiarise ourselves with the locale, and my husband invariably chooses a San Sebastian or Burnt Basque cheesecake.
This velvety, decadent cheesecake has swiftly established itself as a fixture in cake establishments throughout the UK, and indeed globally, despite its modest beginnings in a small bar in Spain. The delectable dessert originated in the 1980s in San Sebastian, a coastal city in the Basque region of Spain, and from that point, its fame has expanded, particularly with the emergence of social media during the 2010s.
Today, you can anticipate finding this luxurious sweet on restaurant menus everywhere, yet it wasn’t until recently that I prepared it at home and discovered just how straightforward it was to produce a spectacular creation that would wow the entire household.
I initially prepared this dessert for Easter as it’s frequently accompanied by chocolate sauce, and it proved immensely popular, with numerous people returning for additional helpings, notwithstanding its richness.
However, I prepared it once more not long ago, to earn favour with my husband. All that’s required is combining all the components in a bowl and blending, then after it’s placed in a cake tin with baking parchment, it’s prepared for cooking, reports the Mirror.
The most challenging aspect is determining the right moment to remove it from the oven and subsequently allowing it to firm up for no less than six hours, ideally through the night. Yet it’s absolutely worth the patience.
To achieve as much authenticity as possible, I followed the straightforward recipe on Spanish Sabores, a website dedicated to making numerous Spanish classics simple and accessible to recreate at home.
How to make a perfect Burnt Basque Cheesecake
Ingredients:
- 1kg of soft cheese
- Seven eggs
- 400g of sugar
- One tbsp of flour
- 200ml of double cream
Method:
Preheat your oven to 210°C or Gas Mark 7.
After measuring out your ingredients, combine them in a bowl and mix until smooth.
Line a cake tin with baking paper, then pour in the mixture and place on the middle shelf of the oven.
Baking time can reach up to 45 minutes, but begin checking after 30 minutes have elapsed, then every five minutes thereafter. The key is to “burn” the top of the cheesecake while maintaining a slight “wobble” in the centre.
Once you’ve browned the top to your liking, remove it from the oven and allow to cool before refrigerating to set for a minimum of six hours, though overnight is preferable.
When set, slice and serve. This style of cheesecake is often accompanied by a chocolate sauce, though you can equally savour the rich, creamy flavours on their own.
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