Tips & Hacks
August baking challenge: Basque cheesecake
Hello again! This month, we invite you to join our baking challenge with a rich and creamy dessert: Basque Cheesecake.
August Baking Challenge: Basque Cheesecake
Unlike traditional cheesecakes, the Basque cheesecake stands out for its caramelized, slightly burnt exterior and irresistibly creamy center.
This iconic dessert originates from the Basque region of Spain, specifically from La Viña in San Sebastián. It was created by Chef Santiago in the 1990s and has since become a global favorite, earning its place alongside Europe's most prestigious desserts.
Without further ado, let’s bake a Basque cheesecake! Will you join the challenge?
Here's what you need:
- 2 ½ cups cream cheese, at room temperature
- 4 eggs, at room temperature
- â…“ cup powdered sugar
- A splash of Molina Vanilla
- 1 cup heavy cream
Here's how to make it:
- Preheat the oven to 400 °F (200 °C).
- Grease a 9-inch (23 cm) round pan and line it with parchment paper, leaving extra paper hanging over the edges for easy removal.
- In a large bowl, beat the cream cheese, eggs, powdered sugar, heavy cream, and vanilla until smooth.
- Pour the mixture into the prepared pan and gently tap it on the counter to remove air bubbles.
- Bake for 50 minutes, until the top is golden, slightly burnt, and the center jiggles when shaken.
- Let it cool completely before unmolding and serving.
Check out these extra tips:
- Basque cheesecake is best enjoyed at room temperature.
- The center will remain slightly wobbly but will set as it cools.
- For individual servings, use cupcake molds.
- Store in the fridge, covered, for up to 1 week.
- Freeze slices in an airtight container for up to 6 months.
Basic baking techniques, tools, and ingredients
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