La Basque burnt cheesecake fue creada en 1990 por la pasteleria La Viña de San Sebastian, revolucionando la reposteria con su superficie caramelizada quemada y centro cremoso sin base. Es fenomeno global que convirtio a Guipuzcoa en peregrinacion gastronomica. Su imperfeccion calculada es sello de autenticidad.
Mediterranean
Basque burnt cheesecake
Basque burnt cheesecake de San Sebastian con superficie quemada y centro cremoso.
- Spain
- Dessert
- Vegetarian
- easy
15 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 495 kcal
- Protein 9 g
- Fiber 0 g
- Carbohydrates 32 g
- Fat 38 g
- Sodium 420 mg
Story behind the dish
Preparation
Basque burnt cheesecake is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 900 g of cream cheese at room temperature.
- Have ready: 300 g of sugar.
- Have ready: 6 large eggs.
- Have ready: 400 ml of whipping cream 35% MG.
- Have ready: 30 g of wheat flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 210 C
Preheat oven to 210 C. Line a 24 cm round mold with crumpled paper sticking out. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Beat cream cheese with sugar until almost smooth with minimal lumps
Beat cream cheese with sugar until almost smooth with minimal lumps.
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Add eggs one by one; add cream
Add eggs one by one; Add cream, sifted flour, vanilla and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Pour into lined mold without excessively smoothing
Pour into lined mold without excessively smoothing.
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Bake for 32-35 minutes until very burnt on top and jiggly center.
Bake for 32-35 minutes until the surface is very burnt and the center is jiggly.
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Cool completely to room temperature; refrigerate for at least 4 hours
Cool completely to room temperature; Refrigerate for at least 4 hours.
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Serve at room temperature with cherries or heather honey
Serve at room temperature with cherries or heather honey.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Gluten-free version using almond flour or gluten-free blend.
- Version with less sugar sweetened with mashed dates or ripe banana.
- Vegan version replacing dairy products with coconut yogurt or vegetable cream.
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