Randy Chandler
The Basque Cheesecake is a simple dessert with a short list of ingredients. It was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque town of San Sebastián. The cheesecake is characterised by its burnt exterior and creamy texture. The key to achieving this texture is to remove the cheesecake from the oven before it is fully cooked, so that it remains smooth and almost liquid on the inside. The most important ingredient in a Basque Cheesecake is cream cheese, with Philadelphia being a popular choice.
| Characteristics | Values |
|---|---|
| Type of cheese | Cream cheese |
| Brand of cheese | Philadelphia, Président, San Millan, Kraft, Costco |
| Sugar | Caster/superfine or regular |
| Eggs | 4-5 large |
| Cream | Heavy cream, also labelled heavy whipping cream |
| Salt | Diamond Crystal or Morton kosher |
| Vanilla | |
| Flour | All-purpose |
| Baking temperature | 160°C/320°F or 220°C/425°F |
| Baking time | 60-65 minutes |
| Cooling time | 1 hour |
| Refrigeration time | 3 days |
| Serving temperature | Room temperature |
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What You'll Learn
The best type of cream cheese to use
The key ingredient in a Basque cheesecake is cream cheese. The original recipe from La Viña in San Sebastián, Spain, uses Philadelphia cream cheese. This is a common brand in Spain, but if you're in Europe, Président brand cream cheese is a good alternative.
The cream cheese forms the backbone of the cheesecake, so it's important to get it right. You can experiment with different brands, but avoid low-fat varieties, as these won't set properly. The fat content of the cream cheese is key to achieving the right texture.
When preparing the cream cheese, you'll want to beat it until it's smooth. This can be done with a handheld electric beater or a stand mixer with a paddle attachment. Beat the cream cheese on medium speed for around 2 minutes. Then, beat in the sugar on a low speed until it's just incorporated.
In addition to cream cheese, Basque cheesecakes typically include heavy cream, sugar, eggs, and flour. The high-temperature baking gives the cheesecake its signature burnt top, and the cream cheese base ensures a rich and creamy texture.
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How to mix the ingredients
The Basque cheesecake is a simple dessert with few ingredients. The key to achieving the perfect texture and taste lies in the technique of mixing and baking. Here is a step-by-step guide on how to mix the ingredients for a delicious Basque cheesecake:
Preparing the Ingredients
Before you begin mixing, ensure that all your ingredients are at room temperature. This includes the eggs, cream, and cream cheese. Bringing the ingredients to room temperature helps create a smooth and uniform batter, reducing the chance of the cheesecake cracking during baking.
Mixing the Cream Cheese
The first step is to beat the cream cheese until it becomes smooth. You can use a handheld electric beater or a stand mixer with a paddle attachment. Beat the cream cheese for about 2 minutes on medium speed. Philadelphia cream cheese is a popular choice for this recipe, but other brands can also be used. Just make sure to avoid low-fat options, as they may not set properly.
Adding Sugar
Once the cream cheese is smooth, it's time to add the sugar. Gradually beat in the sugar until it is just incorporated. Caster or superfine sugar is recommended as it dissolves more easily, but regular sugar can also be used. Be careful not to overmix at this stage.
Combining Cream and Flour
In a separate bowl, combine about 1/4 of the heavy cream with the flour. Use a handheld whisk and whisk until it forms a lump-free paste. Be cautious not to add too much cream at the beginning, as it will become difficult to whisk in the flour smoothly. Once the paste is ready, add the remaining cream, vanilla, and a pinch of salt if desired. Whisk until everything is mixed well.
Incorporating Eggs
Now, increase the mixer speed to medium and add the eggs. Add 4 to 6 large eggs, one at a time, beating for about 15 seconds after each addition. Scrape down the sides of the bowl occasionally to ensure everything is well combined.
Final Mixing
Finally, turn off the mixer and sift the flour over the cream cheese mixture. Turn the mixer back on to a low speed and beat until the flour is incorporated. Continue mixing until the batter becomes very smooth, homogenous, and silky. This should take about 10 seconds. Be careful not to overmix, as it can affect the texture of the cheesecake.
Baking
Pour the batter into your prepared pan and bake at a high temperature, typically around 220°C/425°F. The baking time will depend on your oven, but it usually takes around 60 to 65 minutes. The cheesecake is ready when it is deeply golden brown on top and still jiggly in the center.
Remember, the key to a successful Basque cheesecake is achieving the right texture and avoiding overmixing. Follow these steps, and you'll be well on your way to creating a delicious and authentic Basque cheesecake!
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The oven temperature
The recommended oven temperature for a Basque cheesecake is around 220°C to 240°C (425°F to 450°F). This temperature range is significantly higher than what is typically used for classic baked cheesecakes, which are usually baked at around 160°C (320°F). By baking the Basque cheesecake at a higher temperature, you encourage a deeper caramelisation of the crust and a smooth, slightly gooey, mousse-like centre.
It is important to note that the cooking time may vary depending on your oven, so it is advisable to check the cheesecake about 8 minutes before the suggested cooking time elapses. The ideal colour of the crust should be a deep caramel, and the cheesecake should have a uniform wobble when gently shaken. This wobbliness is a desired characteristic of a properly baked Basque cheesecake.
To achieve the distinctive burnt exterior, the cheesecake is baked at a high temperature without the protection of a water bath. This intentional browning and cracking produce a caramelised surface that is rich in flavour. The high temperature also contributes to the souffle-like rise of the cheesecake during baking, followed by a collapse as it cools, resulting in the characteristic crater-like shape.
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How long to bake it for
The key ingredient in a Basque cheesecake is cream cheese, which gives the cake its distinctive rich, creamy texture and tangy flavour. Specifically, the original recipe for the Basque burnt cheesecake created by the La Viña restaurant in San Sebastián, Spain, calls for Philadelphia cream cheese. This variety of cream cheese is widely available and provides a consistent texture and taste.
Now, onto the question of how long to bake this delicious cheesecake. The baking time for a Basque cheesecake is critical to achieving the desired texture and infamous burnt top. The total baking time will typically range from 35 to 45 minutes, depending on your oven and the desired doneness of the cheesecake. Here's a more detailed breakdown:
For the first 20 to 25 minutes of baking, you'll want to keep a close eye on the cheesecake. This initial phase is crucial for setting the cake and getting that beautiful, dark brown, burnt exterior. The high heat will cause the top to caramelize and develop a deep, rich flavour. However, be careful not to over-bake during this phase, as you don't want to completely burn the top.
After the initial baking period, you'll want to lower the oven temperature. This is done to continue cooking the cheesecake gently and to prevent the top from burning further while allowing the center to set. Bake for an additional 15 to 20 minutes at a lower temperature. The total baking time will depend on your oven and the doneness you prefer.
Keep in mind that the cheesecake will continue to cook and set as it cools, so it's important not to overbake it. The center should still have a slight jiggle when you take it out of the oven. As it cools, it will firm up and settle into a creamy, luscious texture. Aim for a total baking time of around 35 minutes for a creamier, softer cheesecake, and up to 45 minutes if you prefer a firmer, more set cheesecake.
Remember, every oven is different, so it's always a good idea to keep a close eye on your cheesecake during the baking process and adjust the timing as needed. The infamous 'burnt' top is desirable, but you don't want to burn the entire cheesecake! So, keep a watchful eye and enjoy the wonderful aroma of your cheesecake baking.
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What to serve it with
Basque cheesecakes are typically made with cream cheese—Philadelphia is a popular choice—and are known for their burnt exterior and creamy, custard-like interior. This Spanish dessert is often served at room temperature with a glass of sherry.
If you're looking to serve your Basque cheesecake with a twist, you might consider the following accompaniments:
- Macerated berries: steep strawberries and raspberries in sugar and lemon juice. The acidity will help balance out the richness of the cheesecake.
- Simple chocolate sauce: melt chocolate and mix with cream, sugar, and a splash of almond liqueur to create a rich, silky sauce to pour over the cheesecake.
- Blackcurrant compote: make a homemade compote with seasonal fruit, balancing the tart berry flavor with sugar and a touch of lemon juice.
- Kirsch-spiked clafoutis: try this French baked dessert with a creamy base and sharp cherries, served with a boozy punch and ice cream.
- Gnocchi in pomodoro sauce: serve fluffy gnocchi with a classic Italian tomato sauce for a no-frills treat.
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Frequently asked questions
Basque cheesecakes are made using cream cheese.
Philadelphia is a popular choice, but other brands can be used, including Président, which is a good option if you're based in Europe.
Yes, but the inside of the cheesecake will be more creamy. Do not use low-fat cream cheese, as it won't set properly.
This depends on the number of people you're serving and the size of your cheesecake. For a large cheesecake, you'll need around 2 cups of cream cheese.
Yes, you should beat the cream cheese until it is smooth. This will take around 2 minutes on a medium setting using a handheld electric beater or stand mixer with a paddle attachment.
