Thanks for the recipe – I’ll keep dreaming of my next trip to La Vina when we can get back to Spain, and make this in the mean time! Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter. I think Rosey needs to calm down and eat some cheesecake. The steam creates pockets in the batter and as it goes from raw to cooked, the proteins solidify and form a web around the pockets of steam so that even after the cake has cooled, it is fluffy. The cake should still be very jiggly in the center when you remove it from the oven. After an hour or so, move the cake to the fridge to cool completely. I personally used a cream that has 47% fat, which makes for a very rich custardy cake. Have you been to San Sebastian to try burnt Basque cheesecake? Hates: Overhyped restaurants, wine snobs, long menus, mediocrity. I set it out from the refrigerator the next day and served it at room temperature. This takes 22 minutes in my oven. It is normal for the cheesecake to crack around the edges a bit as they will be fully cooked whereas the center is still undercooked. I also add a pinch of salt, depending on the type of cream cheese I use. To store: Burnt cheesecake … All text and photos ©2007-2020. Although I haven’t tried it, I have received a few reports of this recipe not working out when prepared with such products. The first is that a small deeper pan makes it easier to burn the top without overcooking the center. Home / Blog / Burnt Basque Cheesecake Recipe. If you have a convection oven, you can use my temperature and timing as a starting point, but you may need to make some adjustments in subsequent batches, depending on how it turns out. Not suggesting this will work for everyone, and you don’t get quite the same caramelisation, but it’s as close as I was going to get right now and it was absolutely delicious. When I passed by La Viña (which wasn’t on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I had to try. If the cake is too firm in the center, turn up the heat and bake it for a shorter time. 2.2 lbs Philadelphia cream cheese (you can also sub any other cream cheese, such as mascarpone), 2 cups sugar (for a slightly less sweet cheesecake use only 300-350g (1.5 to 1.75 cups), cheesecake recipe, easy cheesecake, how to make cheesecake. Common serving sizes: Serving Size. Donate. I did not have double cream, so just used UHT whipping cream and it worked brilliantly. Although i’m just a novice home cook, i’ll have a go at this over the next few days here in the UK ! In my part of Spain it’s really hard to get hold of fresh cream. All that being said, I’ve made this using Philadelphia as well as Kiri (French brand), they’re both delicious (though I think I prefer using Kiri). How did this recipe compare? Hi! 200 ml 6.5 fl oz or 4/5 cup heavy cream. ... Calories 361 Calories from Fat 261 % Daily Value* Fat 29g 45%. I definitely prefer it perfectly caramelized though. When you bake a cake the oven heats up the water in the batter and it turns to steam. Enjoy with a sweet glass of Pedro Jimenez sherry -- just like on our tours! While this cheesecake is delicious on its own, it’s even more fabulous with a scoop of vanilla ice cream or coconut ice cream. That being said, I’ve never tested this with other pan-shapes, so you will likely need to do some testing with temperature and time to find the right combination for your setup. For the ultimate in velvety custard and if you have the time, bake it at 200°F for five hours then finish the top in a 450°F oven taking care to not over brown. While it’s delicious served hot, if you’ve baked it for the right amount of time, the center will still be runny when warm, which means you’ll need to eat it straight out of the pan with a spoon. It isn’t burnt it’s caramelised.. I’m feeling quite upset about this. I am still dreaming of the moment we had the first bite of this infamous Burnt Basque cheesecake… There are 347 caloriesin 1 slice of Basque Burnt Cheesecake. Bake the cheesecake until the top is just shy of turning black. Time and temperature are the most important parts of this recipe, but unfortunately, the answer isn’t clear cut. The time for baking this cheesecake is tied to your oven setup, so the goal should be to get a very dark brown top, that’s just shy of being carbon black on top. I’m using a 6-inch x 2.5-inch cake pan with a removable bottom. Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight. 1 kg 2.2 lbs Philadelphia cream cheese (you can also sub any other cream cheese, such as mascarpone) 7 eggs. Then you can use your hands to crease the sides to hold its shape. * Percent Daily Values are based on a 2000 calorie diet. This is what creates that magical contrast of the cake-like sides, caramelized top, and custardy center. The only slight drawback of this technique is that it introduces air bubbles to the mixture, which is why I usually let the mixture sit for about 20 minutes before I pour it into the pan. All purpose flour has a higher gluten content than cake flour. Success! Follow the rest of the instructions for cooling and plating. Total Time 1 hour 15 minutes. Subscribe for free Spanish recipes weekly! It’s such a small amount. Required fields are marked *. Yes! Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape). You'll get a copy of my Spanish Cooking Essentials checklist when you do! It’s widely thought that Rivera uses Philadelphia, but in 1990, when this cake was created, it’s more likely that he was using a Spanish brand of cream cheese such as San Millan.