Have you ever tasted a dessert that's so good it makes you want to dance? That's what burnt Basque cheesecake does to me.
What is the history of burnt Basque cheesecake?
This unique dessert originated in the Basque Country of Spain and has become popular around the world. Unlike traditional cheesecake, burnt Basque cheesecake is baked at a high temperature until the top is caramelized while the centre remains creamy. The result is a rich and decadent pudding that is perfect for any occasion.
The history of burnt Basque cheesecake is as rich as its flavour. It was first created in the 1990s by chef Santiago Rivera of La Viña restaurant in San Sebastian, Spain.
The recipe was inspired by the traditional Basque dessert called ‘gazta tarta’, which translates to ‘cheese cake’. However, Rivera wanted to create something that was less sweet and more rustic. He experimented with different ingredients and baking techniques until he came up with the perfect recipe for burnt Basque cheesecake.
How is Basque cheesecake different from classic cheesecake?
The secret to making burnt Basque cheesecake is in the baking process.
The cheesecake is baked in a relatively hot oven so the top surface is scorched, ‘burnt’, while the centre retains creaminess. This creates a unique texture that's both crispy and creamy at the same time.
The cheesecake is also made with fewer ingredients than traditional cheesecakes. It's made with cream cheese, double or sour cream, sugar, eggs, and flour. The result is rich and decadent that's perfect for any occasion.
What are some variations of burnt Basque cheesecake?
Burnt Basque cheesecake has become so popular around the world that there are now many variations of the recipe.
Some people add different flavours like chocolate or matcha to the cheesecake batter. Others add various toppings like fresh fruit or whipped cream.
There is even a recipe version with pumpkin puree, cinnamon, nutmeg, and ground cloves to make a pumpkin spice Basque cheesecake.
But no matter how you make it, burnt Basque cheesecake is sure to be a crowd-pleaser.
What are some tips for making burnt Basque cheesecake?
Nigella Lawson, whom I trust implicitly with, not my life but much more importantly with my food, is the source of my recipe.
Instead of her liquorice sauce however I have decided to make a simple raspberry compote for my cheesecake. Liquorice is not my beloved flavour, to put it mildly, and even Nigella won’t convince me otherwise.
But the tips she includes in the recipe, which I shall religiously repeat here, are incredibly useful and important.
- Use a double layer of baking parchment to protect from leaks and provide extra height and support to the cheesecake.
- Be sure your cream cheese is softened and both the cheese, the cream and the eggs are at room temperature before you start mixing the batter. Otherwise it will remain lumpy and won’t mix evenly.
- Beat the eggs in one at a time, waiting for each one to be fully incorporated before adding the next.
- Tap the tin with batter firmly against the worktop, to remove air bubbles.
- Use high heat to bake the cheesecake turning the oven up to 200C/400F; with the fan in your oven on if it’s available.
- Bake it until the top is risen evenly above the tin, like a souffle.
- Do not under any circumstances use wax paper. Wax paper contains wax that can melt and ruin your cheesecake.
More Basque recipes
Gâteau Basque is a traditional pastry from the Basque region of France. Basque cake is a rich, buttery tart, plain or filled with cherries, prunes or pastry cream.
Piperade is the Basque take on ratatouille with the heat of espelette pepper. This recipe is easy and simple, like a lot of best things in life.
Mouchous, traditional macarons Basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.