If you are a lover of cheesecake you are going to fall in love with Burnt Basque Cheesecake.
Full of beautiful rich flavours this cheesecake will not be the cheapest to make but it will be the easiest and most favoured one you will ever make.
Be sure to use a spring form pan and line it with baking paper as it will save you any stress after it is cooked.
This recipe I have taken from elsewhere on the internet and it has become a favourite in our home. The recipe is apparently the original Spanish La Vina Sans Sebastian Recipe.Yum
Burnt Basque Cheesecake (La Vina Original)
- 1 kg Cream Cheese
- 7 Eggs large
- 2 cups Sugar Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)
- 1 tbsp Plain Flour
- 200 ml Heavy Cream 200ml or 4/5 of a cup.
- Preheat the oven to 410°F (210°C).
- Using an electric mixer, whisk, or a metal spoon combine all the ingredients in a large bowl until smooth and creamy.
- Line a 10" (25 cm) springform pan or round baking pan with enough parchment (baking) paper that so it extends past the edges of the pan. This will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
- Bake on the centre rack for 35-50 minutes. The cake will rise quite a bit but don't worry — it will settle when it’s out of the oven. If it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
- When the cake is brown and almost burnt looking, turn the oven off. The centre shouldn’t be completely set. It will wiggle a lot when you move the pan (like jelly).
- Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.
- After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape).