Basque Burnt Cheesecake
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This year we’re paring down and having Thanksgiving dinner for two. Dessert will be a Basque Burnt Cheesecake.
I have been seeing this special cheesecake in different cities on our travels. I’ve seen it in Manila. Tokyo, and New York. I was intrigued by its burnt top and how everyone found the cheesecake more attractive than the usual smooth one here in America. Its origins are recent, too. The original Basque Cheesecake was created by Chef Santiago Rivera of San Sebastian, in the Basque region of Spain. The Chef first made it for his restaurant La Vina.
If you’re a home cook like me you can make it in your kitchen and there’s no need to travel to Spain to get the recipe. This is one of the easiest cheesecakes to make in the world. The basic ingredients are easy to find: Philadelphia cream cheese, heavy cream, eggs, sugar, and flour. I was inspired by Lovely Lanvin’s recipe on Instagram. Once done, the top was burnt to a dark brown, with a slightly coarse texture. One slice revealed a heavenly, creamy and smooth texture inside. It had the right amount of mild sweetness and perfection to end a special meal.
Our lives change when our habits change, like updating plans for family get-togethers. It is a positive way to look at things. Changes bring newness. Our adult sons live and work in different cities. With the pandemic’s surge in cases, they’re safer if they stayed in place and not travel. We will miss them, but I am more relieved they will not be exposing themselves to the coronavirus on the road. With promises and hopes for better holidays next year, I will be baking this Basque Burnt Cheesecake again when our sons can come home to visit.
Basque Burnt Cheesecake
- Round cake pan - 7 inches in diameter
- Parchment paper, for lining pan
- 12 ounces Philadelphia cream cheese, softened at room temperature; about 1 package and a half.
- ½ cup granulated sugar
- 2 whole large eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 Tablespoon all-purpose flour
- Preheat the oven at 425 F degrees. Line the cake pan with a large sheet of parchment paper. Press down the paper and pleat the sides if needed. There should be enough paper left out on the sides as an overhang. This will be needed when you take the cheesecake out after baking. Set the pan aside.
- Using a cake mixer, combine the cream cheese and sugar till smooth.Add the eggs, one at a time. Incorporate ingredients well using the mixer.Pour the heavy cream and the vanilla. Continue mixing.Using a small colander, sift the flour on top as you add it to the mixture. Mix well.Pour the batter into the paper-lined pan.Bake at 425 F degrees for 30 minutes till the top is dark brown and looks burnt.
- Use a cake tester and pierce the middle of the cheesecake to test if it's done. When tester comes out clean, cheesecake is done.Cool the cheesecake, while still in the pan, on the counter. The middle might be slightly jiggly.Refrigerate the cheesecake for at least 4 to 6 hours or up to overnight so it firms up.To serve: Use both hands to grab the parchment paper overhang as you gently take out the cheesecake from the pan. Place on a serving platter. Slice and serve cheesecake. To store: Keep cheesecake covered and refrigerated.
- I used one box and a half of Philadelphia cream cheese for this recipe. Each box was 8 ounces. I used the regular variety and it has always given me the best results for this cheesecake.What to do with the leftover Philadelphia cream cheese and remaining heavy cream? Mix it into your favorite recipe of Macaroni and Cheese. It makes a great meal.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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