Basque Cheesecake
Late last summer, we signalled the end of one of our most beautiful events to date, with wine top-ups and generous slices of this notorious cheesecake. The dessert received such unanimous praise from guests – and a lot of, “it’s burnt, but SO yum?!” – that we thought it fitting to kick off this series with the recipe.
Basque cheesecake was created and made famous by Santiago Rivera, owner of La Viña, in San Sebastian. Though almost three decades old, its big moment came in 2019, when lovers of cheesecake the world over, embraced this Basque adaptation, revelling in its simplicity, gooey inside, and possibly the allure of being able to bake and intentionally burn!
The sweet, creamy core is perfectly contrasted by the deep caramel burnt top, we chose to add seasonal fruit, but it is just as delicious without.
Basque Cheesecake
Ingredient List
1kg Cream Cheese
7 Medium Eggs
400g Sugar
500ml Cream
1Tbsp Flour
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Method
Preheat oven to 230°C, ensuring both top and bottom heating elements are turned on.
Break eggs into a large bowl and beat well.
Using a stick mixer, blend the cream cheese with eggs, until well combined.
Using a wooden spoon, fold in the remaining ingredients, beginning with the sugar, followed by the cream, and lastly, the flour. Ensure each ingredient is mixed well before adding the next.
Finish by blending with a stick mixer for 30 seconds, creating a smooth consistency.
Line a springform pan with parchment paper so that the paper peeks over a couple inches above the rim of the pan as the cake will rise.
Pour the mix into the pan and bake in the oven for approximately 30-40 minutes.
The cake is ready when it has risen, is well burnt on top, and is still quite wobbly.
The aim is to burn the top without overcooking the inside. Slightly runny is perfect in Basque Cuisine.
It will fall and firm up slightly as it cools. Look online for videos explaining the “single vs double wobble”, this will help you find the perfect wobble point for your Basque Burnt Cheesecake!
Thank you to Simon Borghesi for sharing this recipe.
Photography, Gold and Grit.