A cheesecake that’s supposed to burn and crack. Well now, count me in. My original plan for our Christmas dessert this year is my ever-so-favorite, Tiramisu. BUT, I couldn’t find ladyfingers at the nearest grocery store so at the last minute I decided to FINALLY make the 2020 trendy dessert, Basque Burnt Cheesecake. Much like cinnamon rolls which everyone seemed to have learned to make while quarantining, a lot of people also learned how to make Basque Burnt Cheesecake. So what is it anyway?
Basque Burnt Cheesecake is from a chef in Spain, Santiago Rivera, who invented the cheesecake for his family restaurant La Vina back in 1990.
Rivera tells me via text message that he wanted to add dessert to the menu at La Viña when he took over managing the restaurant from his parents. He was looking for inspiration in books when he decided on cheesecake. “I tried a few different proportions, but mainly wanted it to be very creamy,” he writes. (SOURCE)
The recipe has been around for many years but it blew up in 2020 thanks to everyone stuck in their homes doing pretty much new things like sewing and baking. I think I might be late in the party because I just made it this month for our Christmas dessert, just before the years ends. If you haven’t made Basque Burnt Cheesecake, here it is. I adapted the recipe from Bon Appétit.
Basque Burnt Cheesecake
- springform pan
- 2 sheets of parchment paper
- sheet pan
- 2 bricks cream cheese room temperature
- 1 1/2 cups sugar
- 6 eggs
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1 tsp salt
- 1/3 cup flour
- oil spray or butter
- Preheat oven to 400°. Place rack in the middle of oven.
- Spray oil(or brush butter) the springform pan. Place the sheets of parchment paper, overlapping each other.
- Mix together sugar and cream cheese in medium-low speed until sugar is well-incorporated. Scrape the sides a couple of times. Increase speed to medium then add eggs one at a time. Scrape the side again, lower the speed back to medium low then add cream, vanilla, and salt. Mix for 30 seconds.
- Turn the mixer off. Sift flour into the mixture. Beat in low speed until well-incorporated.
- Scrape the sides again then continue to beat until the batter is smooth and silky.
- Place the prepared pan on top of a sheet pan. Pour the batter into the prepared pan.
- Bake it in the oven for 60 minutes or until golden brown or burnt and cracked on top. The middle will be jiggly but it's fine.
- After 60 minutes, take it out of the oven. Let it cool slightly(cheesecake will fall but don't worry) then unmold from the pan. Let it cool completely before serving. OR, wrap with saran wrap and chill in the fridge overnight before serving.
Make sure to cool completely if you’re going to chill it in the fridge overnight.
It’s really not that complicated to make therefore it’s no surprise at all that it’s been a trendy dessert this year while everyone are at home finding things and ways to be productive. I definitely see a repeat in my kitchen too for sure.