Burnt Basque Cheesecake

Burnt Basque Cheesecake#

Original recipe: Diario Vasco (ES lang)

24x34cm pan, OG for 25cm diameter round pan, so I multiplied proportions by 1.5

Ingredients#

  • 600 g sugar

  • 10 eggs

  • 1,5kg philadelphia-style cream cheese

  • 750g cream 36% fat (used 800g bc 200g packaging)

  • 5 teaspoons/1.5 tablespoon flour

Preparation#

  1. Preheat the oven to 200C

  2. Mix everything together with a mixer (used immersion blender)

  3. Line the baking pan with parchment paper, pour in the batter

  4. Bake at least 45 minutes, the top has to brown unevenly and crackle, adjust for texture (45mins gave me a cheesecake with texture approaching polish cheesecake on the sides, approaching NY cheesecake in the middle)

  5. Rest for a few minutes, then get it out of the pan delicately. Some recipes recommend resting 2-3 hours, but you can eat faster, it will taste a bit like a freshly baked polish cheesecake. After resting in the freezer it will taste like a cross between polish cheesecake (chilled) and NY cheesecake, but it does depend on the cut.

Makes/Notes#

  1. Made one 30 Nov 2024 with friends, they really liked the fresh-outta oven taste and the way it ends up soaked in caramel, kind of like creme caramel. This recipe taught me a lot about what i call “the polish cheesecake to NY cheesecake spectrum” and makes me want to experiment with mixing particular traits of particular kinds of cheesecakes.

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