Basque cheesecake (from Slovenia)

Basque cheesecake (cheese cake) is a sinfully delicious dessert that is so creamy it melts in your mouth. It differs from the original cheesecake in several details, as the Basque version does not have the characteristic biscuit base, and its hallmark is also the dark brown baked top, which looks as if it has been burnt, hence it is no surprise that the cake is called Basque burnt cheesecake. So, when you bake this excellent dessert, do not be alarmed when it looks like the top has burnt, as it is precisely this contrast between the dark baked top layer and the creamy interior that gives it its charm.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • pieces Butter, unsalted

  • 900 g Cheese, creamy

  • 250 g Sugar, white

  • 6 pieces Egg, fresh

  • 480 ml Sweet cream

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Vanilla, extract, natural

  • 50 g Flour, Wheat, bread flour

Steps

  1. Set the oven rack to the middle position and preheat the oven to 200 degrees Celsius.

  2. Lightly grease a round cake pan (25 cm in diameter) with butter, then place two pieces of parchment paper in it, which should be about 5 cm higher than the edge of the pan. The papers should partially overlap.

  3. Place the cream cheese in a bowl and add sugar. Mix on medium-low speed for about 2 minutes until all the sugar is dissolved. Then increase the mixing speed to medium and mix in the eggs one by one. Each time you add an egg, mix the batter for about 15 seconds, and in between, scrape the sides of the bowl several times with a spatula.

  4. Once all the eggs are mixed in, reduce the mixing speed back to medium-low and mix in the salt, vanilla extract, and heavy cream.

  5. Sift the flour into the cream and mix on low speed. The resulting batter should be completely smooth and uniform, with no lumps or clumps. Pour it into the prepared pan and bake in the preheated oven for about 60 minutes. The cheesecake is done when the top is dark brown and baked, while the center is still quite liquid.

  6. Remove the baked cheesecake from the oven and let it cool in the pan for a few minutes. During cooling, it will noticeably 'collapse', but this is normal. Then remove the cheesecake from the pan along with the parchment paper and let it cool on a rack to room temperature.

  7. When serving the cake, carefully remove the parchment paper and slice the dessert into pieces, serving them on plates with a glass of good sweet wine. It is important that the cheesecake is at room temperature before serving.

Nutrition Information (Per 100g)

  • Calories: 297.39 kcal
  • Fat: 21.1 g
    • Saturated Fat: 11.26 g
  • Carbohydrates: 19.62 g
    • Sugars: 16.86 g
  • Protein: 6.15 g
  • Fiber: 0.06 g