Behold, my favourite luscious dessert! This cheesecake recipe hails from the Basque area of Spain—particularly, from a restaurant referred to as La Viña, the place recent cheesecakes line the partitions and odor like heaven.
Truthfully, I’m undecided why this cheesecake (tarta de queso in Spanish) known as Basque cheesecake over right here. We must always name it La Viña cheesecake or Santiago Rivera’s cheesecake to present full credit score to the person who created the idea in 1990.
We loved the true deal on our honeymoon in San Sebastián in 2019. We spent the night wandering via the outdated a part of city, sampling pintxos and sipping marvelous cheap white wine in every single place we went, as you do in San Sebastián. I insisted that we make room for the magical, legendary cheesecake at La Viña, so we adopted our noses across the nook till we discovered it.
Quick-forward a number of years, and we’re sleep-deprived with a child at residence. My husband introduced residence a shock Basque cheesecake from a neighborhood store. We’ve been obsessively recreating it at residence ever since, attempting totally different strategies and proportions. I’m tremendous excited to share the perfected recipe with you at present.
6 Causes to Love Basque Cheesecake
Earlier than we get to the recipe, right here’s why you’ll love Basque cheesecake. It’s an expertise!
- Basque cheesecake is remarkably scrumptious. It’s creamy, wealthy, and tangy with a deeply caramelized crust on prime that gives tons of taste.
- Basque cheesecake is the best of selfmade cheesecakes. In case you have the elements, you could possibly make it on a whim for any event—for Valentine’s Day, a celebratory dinner, a potluck with buddies, or simply as a enjoyable weekend venture. Simply needless to say it can want about an hour to chill, and it’s a fantastic recipe to make a day forward if that timing works for you.
- No water bathtub required for Basque cheesecake. Certainly, we need the highest to crack. Embrace it!
- There’s no crust to fuss with. Once more, embrace the expertise. With the quantity of taste within the caramelized prime, you gained’t miss it.
- It’s not too candy. Conventional cheesecake may be means too candy, and Basque cheesecake will not be overwhelming in that means. The recipe under presents a spread for sugar content material so you may make it fit your style buds.
- Basque cheesecake freezes properly. Retailer any leftover cheesecake within the freezer for a number of months, or bake an additional to have readily available in your subsequent celebratory event. You may minimize the cheesecake even when it’s frozen, so you possibly can pull out a slice any time you’d like.
Basque Cheesecake Components
Right here’s what you’ll must make this excellent cheesecake:
Like different cheesecakes, this Basque cheesecake depends on cream cheese for its heft, creaminess and tang. You’ll want two kilos for this recipe, which is 4 eight-ounce blocks of cream cheese. Don’t substitute “cream cheese unfold” or whipped cream cheese for this recipe.
Plain outdated sugar is finest right here. I attempted making the recipe with honey, and it merely wasn’t nearly as good or as creamy. For a flippantly candy cheesecake that also tastes like a deal with, use one and one-fourth cups sugar. For extra conventional sweetness, add one other one-fourth cup. Sweetness is subjective, however we discovered the sweetness cloying once we used nearer to 2 cups.
Heavy cream thins out the cream cheese combination with out watering it down. We’ll want one pint of heavy cream for this recipe. We’ll use a portion of it upfront with the cream cheese to assist combine it, then we’ll add the remainder later.
Cheesecake depends on eggs for construction. A half-dozen eggs is good; seven eggs tastes distractingly eggy.
Whereas technically non-obligatory, a light-weight splash of vanilla ramps up the flavour a bit.
A small quantity of flour absorbs extra moisture, which turns into extra obvious the following day. You’ve got a number of choices. All-purpose flour works properly, as does sifted complete wheat flour (unsifted will go away little flecks of bran in your cheesecake). To make the cheesecake gluten free, we efficiently used Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour.
Basque Cheesecake Suggestions
Let Basque cheesecake be.
I attempted a number of variations of Basque cheesecake—with added orange zest, honey as an alternative of sugar, Greek yogurt as an alternative of cream cheese, macerated strawberries on prime, and so forth. Basque cheesecake is actually finest served plain. With the caramelized prime, it’s not boring in any means. It’s a delight! If you wish to add some presentation worth, strive serving with a ripe pink strawberry on the facet.
Use a meals processor or combine on low.
For one of the best texture, keep away from whipping air into the batter or over-mixing the batter. That is key! Use a giant meals processor in case you have it (minimal 12 cups capability) or a mixer on low velocity. The low mixing velocity would possibly take a number of further minutes, but it surely’s well worth the wait.
Know when it’s accomplished.
Bake till the cheesecake is deeply golden brown on prime and nonetheless very jiggly within the middle, about 60 to 65 minutes. As soon as cooled, the middle will solidify properly sufficient to slice, and the highest will deflate and switch darker and extra shiny.
For those who bake considerably usually, you’ll most likely have all the things you want for this recipe. You actually do want this stuff to bake Basque cheesecake at residence (the hyperlinks are affiliate hyperlinks):
Giant meals processor or mixer
Use a big meals processor (minimal 12 cups—I used my Vitamix meals processor attachment), or a stand mixer (good offers on KitchenAid at Goal proper now!), or a hand mixer with a big mixing bowl (I’m a fan of this 7-speed mixer). I attempted making this cheesecake by hand and it was so tough that I gave up.
You’ll want parchment paper for lining the pan. With out parchment paper, your cheesecake will overflow into the oven!
Lastly, you’ll want a 9-inch springform pan for baking the cheesecake. The springform pan is the best peak and likewise means that you can simply take away the perimeters earlier than serving.
For those who solely have a 10-inch springform pan, that can doubtless work. Your cheesecake could be accomplished a bit sooner, so keep watch over it because the time approaches and observe the visible cues supplied. I don’t suggest substituting a cake pan for this recipe, as the perimeters are most likely too brief.
Methods to Serve Basque Cheesecake
Basque cheesecake, like most baked items, tastes even higher the following day. The flavors change into extra complicated and properly developed. Make the cheesecake upfront in case you have the time.
Some counsel serving Basque cheesecake at room temperature. I like this cheesecake served anyplace from flippantly heat to straight-out-of-the-refrigerator chilled. I even prefer it straight out of the freezer. In different phrases, I’m not choosy concerning the temperature.
For those who’d like to brighten up the plate, merely serve your slices with a pink strawberry on the facet.
At La Viña, they typically serve the cheesecake with a glass of candy Pedro Jimenez sherry. I really like this cheesecake with a glass of dry white wine, like an Albariño or Sauvignon Blanc, or a dry rosé. You could possibly additionally strive a dry, funky cider such as you’ll discover in San Sebastián. We love ANXO cider.
Extra Dessert Recipes to Strive
For those who take pleasure in this cheesecake recipe, strive these as properly:
Please let me know the way your Basque cheesecake seems within the feedback! I really like listening to from you.
- Prep Time: half-hour
- Cook dinner Time: 60 minutes
- Whole Time: 1 hour half-hour
- Yield: 12 slices 1x
- Class: Dessert
- Methodology: Baked
- Delicacies: Basque
- Food regimen: Vegetarian
This Basque cheesecake is wealthy, creamy and totally foolproof. It’s additionally very simple to make, so far as cheesecakes go! Recipe yields 12 slices.
- 2 kilos cream cheese, at room temperature
- 1 ¼ to 1 ½ cups sugar, relying on desired stage of sweetness
- 2 cups heavy cream, divided
- 6 giant eggs
- 1 teaspoon vanilla extract
- ½ teaspoon wonderful salt
- ⅓ cup all-purpose flour
- Place a rack in the midst of the oven, with no rack above it so the cheesecake has loads of area to rise. Preheat the oven to 400 levels Fahrenheit. Tear off two beneficiant sheets of parchment paper. Cross one on prime of the opposite and press them into the bottom of a 9-inch springform pan. Roughly pleat the perimeters of the parchment in opposition to the pan to assist make room for the cheesecake. Ideally, the paper will rise at the very least 2 inches all the way in which across the pan.
- In a big meals processor (minimal 12-cup capability), stand mixer or giant mixing bowl (with a hand mixer), mix the cream cheese and sugar. Add about ½ cup of the cream. Course of (or combine on low velocity) till the combination may be very easy and the sugar has dissolved, pausing to scrape down the perimeters of the bowl as obligatory, about 2 minutes.
- Within the meantime, crack the eggs right into a 2-cup liquid measuring cup. Whereas mixing, pour in the entire eggs without delay and mix till easy. Reserve the measuring cup.
- Pause and scrape down the perimeters if obligatory. Pour within the remaining cream, plus the vanilla and salt. Course of till mixed, about 30 seconds (it will take just a little longer if utilizing a mixer).
- Pour 1 cup of the combination into the measuring cup. Whisk the flour into the combination till easy (this prevents the flour from flying in every single place when blended). Pour the contents of the cup again into the meals processor and mix till easy, about 10 to twenty seconds.
- Pour the batter into the ready springform pan. Gently jiggle the pan to distribute the batter evenly. Take a second to crease the folds of the paper extra sharply so that they relaxation in opposition to the facet of the pan. Bake till the cheesecake is deeply golden brown on prime and nonetheless very jiggly within the middle, about 60 to 65 minutes.
- Place the cheesecake on a cooling rack (it can fall dramatically because it cools). Let it cool for about an hour earlier than serving it or refrigerating it for later, coated.
- To serve, launch the outer piece of the pan and peel away the parchment from the perimeters of the cheesecake. Slice the cheesecake into wedges and luxuriate in. The cheesecake will hold properly within the fridge for as much as 5 days, or within the freezer for as much as 3 months (the cheesecake is sliceable even when frozen, so you possibly can thaw particular person slices if most well-liked).
Make it gluten free: Substitute all-purpose gluten-free flour mix. We efficiently used Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour.
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