La Basque Cheesecake o tarta de queso vasca del restaurante La Viña de San Sebastián se ha convertido en un postre muy reconocible. A diferencia de otros cheesecakes, se hornea a temperatura muy alta para obtener ese exterior casi quemado y un interior completamente cremoso y tembloroso.
Mediterranean
Basque style baked cheesecake
Burnt basque cheesecake with creamy interior and caramelized exterior. The most viral dessert in recent years.
- Spain
- Dessert
- Light
- easy
15 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 8 g
- Fiber 0 g
- Carbohydrates 24 g
- Fat 28 g
- Sodium 280 mg
Story behind the dish
Preparation
Basque-style baked cheesecake is a preparation from Spain with easy difficulty. Reserve about 70 minutes in total (15 for mise en place and preparation, 55 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: 600 g of Philadelphia cream cheese.
- Have ready: 200 g of sugar.
- Have ready: 4 eggs 2 yolks.
- Have ready: 300 ml of whipping cream.
- Have ready: 30 g of flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 210°C; Line a 22 cm mold with baking paper…
Preheat the oven to 210°C; Line a 22 cm mold with crumpled baking paper. 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 the cream cheese with the sugar until smooth
Beat the cream cheese with the sugar until smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the eggs and yolks one at a time.
Add the eggs and yolks one at a time. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cream
Add the cream, 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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Sift the flour and add; mix until integrated
Sift the flour and add; mix until integrated. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into mold; Bake 45-55 min until the outside is...
Pour into mold; bake 45-55 min until the outside is dark but the center is jiggly. 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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Let cool to room temperature; refrigerate 4 hours
Let cool to room temperature; refrigerate 4 hours. Serve at room temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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