Basque cheesecake. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and. Over the past ten years the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times.

Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside. Often replicated, never duplicated, La Viña's signature cake is simpler than it might look. Take the basic proportions and tweak them to your tastes and textural preferences: Try it with less sugar for a sharper cheese flavor, vanilla or any citrus zest can be nice, and Ranelli likes to serve hers with. You can cook Basque cheesecake using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Basque cheesecake

1. It's 400 grams of Cream Cheese.
2. It's 3 pieces of Eggs.
3. Prepare 160 grams of Sugar.
4. You need 1/2 tbsp of Flour.
5. You need 200 ml of Fresh Cream.

This delicious Basque Cheesecake recipe comes from Tavel Bristol-Joseph, pastry Chef and co-owner of some of the very best restaurants in Austin including Emmer & Rye, TLV, Hestia, Henbit, and Kalimoxto, where this delectable cheesecake is served. Basque Cheesecake originated in San Sebastian, Spain at a restaurant called La Viña. The caramelised Basque cheesecake is all the rage. And it's not difficult to see why.

Basque cheesecake step by step

1. Mix all ingredients in order of Cream cheese -> beaten eggs -> Sugar -> Flour -> Fresh Cream. There is no problem even if the cheese remains small blocks..
2. Put the crispy oven sheet into an 18cm cake mold. Pour cheese dough into it..
3. Bake for 40 minutes in an oven at 220 ° C. Then cool at room temperature for 4 hours..
4. You can eat it as it is or chill it in the refrigerator..

By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. There are two non-enzymatic browning reactions happening here. The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, which give the top the flavor of caramel. What is a basque burnt cheesecake? I'm going to explain this right up front so you don't think this is an April fools joke.