This “burnt” Basque cheesecake is one of the rare trendy
recipes that I’m actually posting while it’s still trendy. I usually wait like
three or four years, and by that time people have lost interest, and it seems
like I’m doing it to be ironic. Well, this time the hype got to me, and now I
understand why all the fuss.
By cooking the cheesecake in a very hot oven, we get a
beautiful, dark exterior, which not only looks great, but the bittersweet notes
it provides makes the light, creamy cheesecake inside seem even more rich, and
flavorful. Besides the taste and texture, this method is just plain easier, as
long as you can find some parchment paper.
Depending on the size of the roll or sheet you buy, you may
have to overlap it, but as long as the pan is covered, and it comes up a few
inches past the top, you’re fine. I assumed this technique was adapted from
some ancient Basque recipes, but as it turns out, it was actually developed at
a café in San
Sebastian, called La Vina in the 70’s. That probably explains the Philly cream
if you haven’t had the best luck with traditional cheesecake methods, you
should stop trying, and just make this exclusively. Just make sure you tell
you’re guests it’s supposed to be “burnt,” although if they’re on social media,
they probably already know. Either way, I really hope you give this a try soon.
Ingredients for 8 Portions:
24 ounces soft cream cheese
1 cup sugar
1/2 teaspoon fine salt (or 3/4 to 1 teaspoon Kosher salt)
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
4 extra large eggs (you can use 5 large eggs)
1 1/4 cups heavy cream
– Bake at 400 F. for 50 to 55 minutes, or until puffed and
well browned. For a little more color, you can crank the oven up to 425 or 450
F. for the last 10 minutes or so.