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Basque burnt cheesecake First of all thank you my friend for nudging me to…

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🎁 🎁 Basque burnt cheesecake

First of all thank you my friend karen.t.ology for nudging me to make it , and yes top layer does look burnt and that’s the specialty of this cake

Although the name makes it sound like it has a long history, Basque Cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. According to interviews, Rivera was looking to add a dessert menu to his Pintxos restaurant after taking it over from his parents and settled on this

226 grams cream cheese (cold)
1 cup heavy cream (cold)
100 grams granulated sugar
2 large eggs (cold)
15 grams cake flour
1/2 teaspoon vanilla extract 


* Preheat the oven to the 450 degrees F* (230 C).
* Line a 6-inch cake pan with 2.5-inch sides with parchment paper.

Add all of the ingredients to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you’re in a rush

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.

Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven.

Let the cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.

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