Spanish burnt Basque cheesecake is a decadent treat that has captured the attention and taste buds of food enthusiasts around the globe. This exquisite creation, born from the fusion of tradition and innovation, is a testament to the Basque people’s passion for culinary artistry.
We invite you to delve into the world of the Spanish Burnt Basque Cheesecake, where creamy indulgence meets the perfect touch of caramelized perfection. We’ll teach you the secrets behind crafting this heavenly dessert in your own kitchen, step by step. Get ready to embrace the flavors and techniques that make this cheesecake a true masterpiece.
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What is the History of Basque Burnt Cheesecake and Why is It Called Basque Burnt Cheesecake?
Basque Burnt Cheesecake, or “Tarta de Queso,” is an extraordinary dessert with roots in the Basque Country, a region straddling the border of Spain and France. This cheesecake is renowned for its rustic appearance, often sporting a beautifully caramelized and slightly burnt exterior while remaining creamy and soft on the inside.
The history of this dessert dates back to the kitchen of La Viña, a bar in San Sebastian, Spain. In the early 1990s, a chef named Santiago Rivera created this unconventional cheesecake as an accidental invention. Legend has it that he overcooked a traditional cheesecake, leading to the characteristic burnt top that is now celebrated. Instead of discarding the “mistake,” Rivera served it to his customers, and it became an instant hit.
As for its name, the “burnt” in Burnt Basque Cheesecake is derived from its distinctive appearance. The word “burnt” refers to the caramelization that occurs during the baking process, giving the cheesecake its signature dark, caramelized top. It’s a perfect example of how big discoveries and inventions can happen by accident. Over the years, this cheesecake has gained fame not only for its unique taste but also for its intriguing name and backstory, making it a cherished dessert in both the Basque region and beyond.
Equipment You’ll Need
- A 9-inch (23 cm) round cake pan
- Mixing bowls
- Zester
- Electric mixer
- Whisk
- Spatula
Ingredients You’ll Need
- 2 cups of almond flour
- 1 1/4 cups of granulated sugar
- 6 large eggs
- 1 lemon (zest and juice)
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- Powdered sugar for dusting
Instructions
1. Prepare Your Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan.
1. Mix Almond Flour and Sugar: In a bowl, combine the almond flour and granulated sugar.
3. Beat Eggs: Separate the egg yolks from the whites. Beat the egg yolks with the lemon zest, lemon juice, and vanilla extract until they are creamy.
4. Incorporate Almond Mixture: Gently fold the almond flour and sugar mixture into the egg yolk mixture. Mix until you have a smooth, thick batter.
5. Whip Egg Whites: In a separate clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
6. Fold in Egg Whites: Carefully fold the whipped egg whites into the almond batter. Be gentle to maintain the fluffiness.
7. Pour and Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Dust: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, dust the top with powdered sugar.
Tips
1. Enhance Flavor: To add extra flavor, consider sprinkling some toasted almonds on top of the cake before dusting it with powdered sugar.
2. Serve with Cream: This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
3. Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
4. Customize Toppings: Get creative with toppings. Sliced strawberries or a drizzle of chocolate ganache can elevate this cake to new heights.
