Burnt Basque Vanilla Bean Cheesecake
Burnt Basque Vanilla Bean Cheesecake
The Burnt Basque cheesecake, with its deeply caramelized top and impossibly creamy center, turns traditional cheesecake wisdom on its head. This rustic beauty originated at La Viña in San Sebastián, Spain, where they've perfected the art of "burning" a cheesecake to create something extraordinary.
Unlike its fussy New York cousin, this cheesecake doesn't demand a water bath or gentle handling. The high heat intentionally burns the exterior while keeping the inside silky smooth. The result? A cheesecake that's both sophisticated and wonderfully unfussy.
Ingredients:
4 8oz blocks cream cheese, room temperature
8 oz mascarpone cheese
1½ cups granulated sugar
5 large eggs, room temperature
2 cups heavy cream
2 teaspoon vanilla extract
2 teaspoon vanilla bean paste
1 teaspoon kosher salt
¼ cup all-purpose flour
Instructions:
Start by preheating your oven to 475°F. Line a 10-inch springform pan with 2 overlapping sheets of parchment paper, making sure they extend well above the pan's edges. Don't worry about neat corners – the rustic wrinkles will add character to your final cake.
In a large bowl, beat the cream cheese, mascarpone and sugar until completely smooth. This step is crucial – room temperature cream cheese and mascarpone cheese is non-negotiable here. You want a mixture that's silky and free of lumps.
Add the eggs one at a time, beating well after each addition. The mixture will become increasingly fluid – this is exactly what you want. Pour in the heavy cream vanilla bean paste and vanilla, then add the salt. Mix until just combined.
Sift the flour over the mixture and beat until smooth. The batter will be quite liquid, more like a thick cream than traditional cheesecake batter. Pour it into your prepared pan.
Here's where trust comes into play: Bake for about 40 to 50 minutes, until the top is deeply browned – yes, almost burnt – and the center still has a significant wobble. The cake will rise dramatically and may crack. Embrace these imperfections; they're part of its charm.
Let the cake cool completely at room temperature. The center will slowly sink, creating that characteristic dipped top. Refrigerate for at least 4 hours or overnight.
When you're ready to serve, peel away the parchment and marvel at the contrast between the dark exterior and the creamy, light interior. Each slice should reveal a gradient of textures, from the caramelized crust to the impossibly smooth center.
A note on serving:
While some prefer their Basque cheesecake chilled, I suggest letting it sit at room temperature for about 30 minutes before serving. This allows the flavors to fully develop and the texture to become even more luscious.
Don't be tempted to dress this up with sauces or garnishes – its beauty lies in its stark simplicity. A simple dessert wine or coffee is all the accompaniment it needs.
Remember, if your first attempt looks rustic or slightly overdone, you're probably doing it right. This is one dessert where perfection lies in embracing imperfection.
