The aim of our baking endeavours is not to burn whatever it is we are putting into the oven… right?
I live for uncovering the exceptions to the rules, and the Basque cheesecake is the epitome of the culinary rabble-rouser.
Basque cheesecake is a rebellious cheesecake that defies all of the Instagram rules and has become one of the most made and posted desserts on the planet over the last six months, despite its humble appearance.
It seems as though there is a counter-culture wave that's coursing through the food spheres of social media. Perhaps we will finally be stepping away from dishes that look visually dynamic, but are questionable on the eating, and move towards something more stripped down. Food with less artifice and more technique could be a breath of fresh air, with the understated quality that receives the acclaim, nonetheless.
We owe our debt of gratitude for this lactic masterpiece to Santiago Rivera, owner of San Sebastian pintxos café, La Viña, in the Basque region, which is situated between the border of France and Spain.
Some key features of this singular cheesecake include the creamy center, the decoratively copious use of parchment paper, and the burnished and bronzed exterior.
It is traditionally served with a glass of pedro ximinez sherry, and if you plan to make the effort, go the distance.
This dessert is not suitable for freezing.
Basque Cheesecake
Adapted Recipe:
- 4 packages cream cheese
- 1 1/2 cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 1/2 tsp. fine sea salt
- 2 tsp. vanilla extract
- 1/3 cup all-purpose flour, sifted onto a sheet of parchment
Instructions:
Preheat oven to 400 F.
Prepare the baking apparatus by placing a 10” springform pan that is buttered generously parchment-lined onto a cookie sheet; use two sheets and be sure to have about two inches of parchment above the rim of the pan.
Using a hand mixer or stand mixer, whip the cream cheese and the sugar at a medium speed until no lumps remain. This process should take about three minutes. Don’t forget to periodically scrape down the sides of the mixing bowl to ensure that the mixture will be smooth and evenly textured.
Next, add in eggs one at a time allowing for the egg to be fully incorporated before adding in the next egg. Lower the speed to a medium-low and add in vanilla, salt, and cream.
Turn off the mixer and gently pour the sifted flour all over the surface of the batter. Turn the mixer back on at a low speed to just incorporate the flour; 15 seconds should do it.
Pour batter into the springform pan and bake for one hour. The entire surface and edges should be a deep golden brown. Allow the cheesecake to cool down and settle completely; it will deflate. Gently remove the parchment and serve.
Chef Ilona Daniel welcomes comments from readers by email at [email protected] or on twitter
