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Cheesecake (Basque Style)

So Basque cheesecake is basically burnt cheesecake...No really. This recipe comes from the restaurant in Spain that goes by the name of...

So Basque cheesecake is basically burnt cheesecake...No really. This recipe comes from the restaurant in Spain that goes by the name of La Viña. Really it’s an adapted iteration of their recipe that I found online. I don’t know if I saw their actual recipe, but hey, it’s pretty darn close. The best part is that it’s so incredibly easy and quick to make unlike most cheesecakes.


SUPPLIES USED:


INGREDIENTS

*Adapted from a La Viña recipe I found online*

  • 1.5lb (678g) cream cheese

  • 1/2 pound (226g) mascarpone

  • 1.5 cups (320g) sugar

  • 6 eggs

  • 1 egg yolk

  • 3/4 tsp (4g) fine sea salt

  • 4g fine sea salt

  • 1 3/4 cup (415ml) heavy cream

  • 1.5 (7g) tsp vanilla extract

  • 2tsp (9g) orange blossom water

  • 1/4 cup plus 2 Tbsp (52g) all purpose


INSTRUCTIONS

Method:

  1. Start by buttering up a 9” cake pan and press in a sheet of parchment paper. Once the first sheet is pressed in tightly, add another sheet of parchment.

  2. To a stand mixing bowl, add the cream cheese and mascarpone then mix on low speed.

  3. Once the mixture is smooth, gradually add in granulated sugar while mixing. Increase speed to medium when almost all the sugar has been added.

  4. Mix and scrape down the sides until smooth.

  5. On medium speed, add in eggs one at a time and once all the eggs are added add in the egg yolk.

  6. Once incorporated, add in sea salt, heavy cream, vanilla extract and orange blossom water. Mix until smooth.

  7. Sift in all-purpose flour. Mix on medium speed until combined.

  8. Pour cheesecake batter directly into the cake pan.

  9. Place the pan onto a baking sheet and into a 400F for 60 minutes.

  10. Let cool at room temperature while still in the pan.

  11. Remove cake pan once the cake has fallen a bit and let the cake cool all the way to room temperature before removing the parchment paper.

  12. Serve at room temperature.

6 Comments


Sean Leach
Sean Leach
Aug 21, 2023

For my tastes, this is overcooked. Try it cooked for 45 minutes instead. The middle should run like ripe

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Sean Leach
Sean Leach
Aug 21, 2023
Replying to

camembert

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bern sia
bern sia
Sep 05, 2021

I made this, I feel like Im a chef for all the compliments.. thanks Fafa Josh .. love ❤ u ... Bern from 🇵🇭

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Billek
Billek
May 18, 2021

tastes like cheesecake

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emeric wilson
emeric wilson
Apr 28, 2021

Made this a million times and my parents love it, I'd just check the ingredients list there seems to be a typo where it says

• 3/4 tsp

• 4g fine sea salt

instead of

•3/4 tsp (4g) fine sea salt

Thanks papa, wuv u

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Machiavelli St Albert
Machiavelli St Albert
Jul 12, 2021
Replying to

The word "flour" is missing too in the ingredients list.

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