A Basque cheesecake is a recipe from San Sebastian in Spain. It is slightly different from a traditional cheesecake, because it must be burnt on top to get a good, caramelised taste and a soft and creamy center.
It was invented over 30 years ago by Santiago Rivera, who owns La Viña in San Sebastian. It has since become somewhat of a worldwide success.
The art of a Basque cheesecake is that it is simultaneously burnt on the outside and underbaked on the inside, which makes it both sweet and bitter at the same time.
The cherry sauce is my addition to this amazing recipe. The cheesecake very creamy and filling, which it super delicious, but adding a bit of bite (cherries) and a bit sour (cherry sauce) goes incredibly well!
The recipe is simple and the cake is easy to make, but there are some pitfalls. Once you know them, the recipe is as easy as nothing.
5 TIPS FOR YOUR BASQUE CHEESECAKE RECIPE:
- Make sure the ingredients are at room temperature
- Use baking paper in the tin, so you are sure that the cake will release from the tin
- Bake the cake at a high temperature for approx. 210 °C.
- Don't bake it too much! It's better to undercook than overcook this cake.
- Perfectly imperfect – it has to look rustic. That's just how the cake is.
It should ideally be baked the day before and left in the fridge overnight. So it's an easy guest dessert.
