Burnt Beauty: The Authentic Basque Cheesecake Experience
Indulge in the rich, velvety texture and deep, caramelized flavors of the original Basque cheesecake, just like the ones served in the humble bakeries of San Sebastián. With a delicate balance of cream cheese, sugar, eggs, and flour, this classic dessert will transport your taste buds to the picturesque Spanish countryside.
Recipe Blog
Burnt Beauty: The Authentic Basque Cheesecake Experience
Imagine sinking your teeth into a rich, velvety-textured cheesecake with deep, caramelized flavors, transporting your taste buds to the picturesque Spanish countryside. Welcome to the world of Basque cheesecakes, a classic dessert born in the humble bakeries of San Sebastián. In this blog post, we'll take you on a journey to explore the origins of this beloved dessert and guide you through the authentic recipe that will make your taste buds dance.
A Brief History of Basque Cheesecakes
The Basque cheesecake, also known as Gâteau Basque, has its roots in the 1990s in the Basque region of Spain. The original recipe was created by Santiago Rivera, a pastry chef from the town of Lasarte, near San Sebastián. Rivera's unique approach to cheesecakes was simple: focus on the quality of the ingredients and the simplicity of the recipe. His efforts paid off, as his cheesecakes quickly gained popularity not only in the Basque region but also across Spain and beyond.
What Sets This Recipe Apart?
Our Basque cheesecake recipe is special because it adheres to the traditional methods and ingredients used in the original recipe. We use a delicate balance of cream cheese, sugar, eggs, and flour to create a smooth, creamy texture that's impossible to resist. The key to this recipe lies in its simplicity and the quality of the ingredients, so be sure to choose the best cream cheese, eggs, and heavy cream you can find.
Preparing the Cheesecake and Crust
Preparing the Cheesecake Crust
To prepare the crust, mix 1 cup of graham cracker crumbs with 1/4 cup of the granulated sugar and 1/4 cup of the unsalted butter until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
Assembling and Baking the Cheesecake
Once the crust is ready, beat the softened and remaining granulated sugar until light and fluffy, about 2-3 minutes and then add the cream cheese to the bowl beat until incorporated with the butter the sugar, and and then add each eggs, eggs waiting at a time, eggs waiting at the next until fully and then smooth well and incorporated, alow minutes then let.
Variations and Substitutions
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Serving Suggestions
The cheesecake is delicious served slightly warm, with a scoop of vanilla ice cream or or whipped then.
The Verdict
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Additional Images
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Ingredients
- 1 cup
- 1 cup
- 1 teaspoon
- 1 cups
- 4 count
- 1 cups
- 2 cups
- 1 cup
Instructions
- 1
Preheat the oven to 425°F (220°C) with a rack in the middle.
- 2
Prepare the cheesecake crust by mixing the graham cracker crumbs with 1/4 cup of the granulated sugar and 1/4 cup of the melted butter until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
- 3
Bake the crust for 12-15 minutes or until it is lightly browned. Let it cool completely on a wire rack.
- 4
In a large mixing bowl, beat the softened butter and remaining granulated sugar until light and fluffy, about 2-3 minutes.
- 5
Add the cream cheese to the bowl and beat until well combined with the butter and sugar, about 2-3 minutes.
- 6
Beat in the eggs one at a time, waiting for each egg to be fully incorporated before adding the next.
- 7
In a separate bowl, whisk together the flour and salt.
- 8
Gradually add the flour mixture to the cheese mixture, beating until just combined.
- 9
Pour in the heavy cream and beat until the mixture is smooth.
- 10
Pour the cheesecake batter into the cooled crust and smooth the top.
- 11
Bake for 30 minutes without opening the oven door. After 30 minutes, reduce the oven temperature to 325°F (165°C) and bake for an additional 20-25 minutes, or until the edges are puffed and the center is set.
- 12
Remove the cheesecake from the oven and let it cool in the pan for 30 minutes. Then, run a knife around the edges and release the springform.
- 13
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Nutrition Information
- fat25g
- carbs40g
- protein6g
- calories450g