HAVE YOU NOTICED JUST HOW POPULAR BURNT BASQUE CHEESECAKE HAS BECOME?

It’s everywhere! From Bon Appetit to America’s Test Kitchen, recipes for Burnt Basque Cheesecake have made this Spanish recipe the dessert of the moment. And no wonder!  Its burnt caramelized exterior gives the cake its rustic appearance and rich flavor. The interior of the cheesecake is soft and creamy creating a wonderful contrast in texture. The batter includes cream cheese, sugar, eggs, heavy cream, and all-purpose flour.  While its interior has a lot in common with classic New York-style cheesecake, (For that recipe, see https://chewingthefat.us.com/2015/04/strawberry-cheesecake.html ) it lacks New York’s cookie crust. Instead, this one is baked at a very high temperature, the goal being a burnt, cracked, deeply caramelized top.  And that means it’s virtually impossible to screw up this recipe. You can certainly enjoy this cheesecake all by itself.  Andrew chose to pair it with Dorie Greenspan’s Caramel Sauce which added another layer of rich, creamy flavor.

BURNT BASQUE CHEESECAKE COMES FROM A RICH CULINARY TRADITION

The Basque country is tucked up against Spain’s border with France. In fact, Basque country extends into France in the province of Pyrénées-Atlantiques.  Basque cuisine has long been admired for its unique dishes, simple high-quality ingredients, and great attention to detail. While Basque cheesecakes have existed there for a long time, Burnt Basque Cheesecake is a more recent invention. One of the key landmarks in the history of Burnt Basque Cheesecake is a restaurant called “La Viña” in San Sebastián, Spain. The restaurant is famous for serving this cheesecake style, often referred to as “Tarta de Queso La Viña.” La Viña’s version of the cheesecake is well-known for its burnt, caramelized top and creamy interior. It has been a staple on the restaurant’s menu for many years. As food enthusiasts and chefs “discovered” Basque cuisine, Burnt Basque Cheesecake was an immediate hit. Chefs and home bakers popularised the recipe all over the world. Burnt Basque Cheesecake grew in popularity in the 2010s.  Today, the recipe is having a mini Renaissance. We spied it this month at a sensational food hall that any visitor to New York should know about.

WE TASTED OUR FIRST BURNT BASQUE CHEESECAKE AT A PHENOMENAL FOOD HALL IN NEW YORK CITY

Jean-Georges Vongerichten is a highly acclaimed chef known for his innovative culinary creations and impressive restaurant empire–39 Restaurants and counting. His Topping Rose House in Bridgehampton is literally across the street from our house. Born in Alsace, France, Vongerichten trained under renowned chefs in France before moving to the United States in 1986.  His Lafayette restaurant in New York earned 4 stars from the New York Times. And he was off.  Known for blending the flavors of French, American, and Asian cuisine, his emphasis is always on fresh, high-quality ingredients.  He now operates 39 Restaurants around the world.  Andrew and I tasted our first slice of Burnt Basque Cheesecake at his incredible Food Hall in the South Street Seaport.  Here the great man himself will take you on a tour of this must-visit culinary adventure: https://www.instagram.com/reel/Cyo3FN-vt-a/?utm_source=ig_web_button_share_sheet&igshid=OWE2MDY3ZDIzMg==

HERE ARE TODAY’S RECIPES AND AFTER THEM, SO MANY CHEESECAKES, SO LITTLE TIME.

 

 

 

Burnt Basque Cheesecake from Molly Baz

November 9, 2023

Servings: Makes 1 ten-inch cake

Prep: 15 min

Difficulty: This is almost impossible to screw up

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A phenomenal cheesecake whose rustic exterior combines perfectly with its soft and creamy interior.

By: Monte Mathews

Ingredients

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour

Directions

• Step 1 Place a rack in the middle of the oven. Preheat to 400°. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, making sure parchment comes at least 2″ above the top of the pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in the pan, you won’t end up with a clean, smooth outer edge to the cake
• Step 2 that’s okay! Place the pan on a rimmed baking sheet.
• Step 3 Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down the sides of the bowl, until very smooth, no lumps remain, and the sugar has dissolved about 2 minutes.
• Step 4 Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined about 30 seconds.
• Step 5 Turn off the mixer and sift flour evenly over the cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl (yet again) and continue to beat until the batter is very smooth, homogenous, and silky about 10 seconds.
• Step 6 Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
• Step 7 Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from the sides of the cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
• Step 8 Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let the cheesecake sit for several hours at room temperature to remove the chill before serving.

Caramel Sauce from Dorie Greenspan's Baking: From My Home To Yours, by Dorie Greenspan, Houghton Mifflin 2006

November 9, 2023

Servings: Makes 2 cups of sauce

Prep: 5 min

Cook: 10 min

Total: 15 min

Difficulty: Easy if you keep your eyes on the stove at all times.

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A perfect accompaniment to today's Burnt Basque Cheesecake, it's also a wonderful addition to a bowl of vanilla ice cream

By: Monte Mathews

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1-1/2 tbsp light corn syrup
• 2/3 cup heavy cream
• 2 tbsp unsalted butter, at room temperature

Directions

• Step 1 Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan.
• Step 2 Stir just to combine the ingredients and then put the pan over medium-high heat.
• Step 3 Heat, without stirring, until the caramel turns deep amber 5-10 minutes.
• Step 4 Lower the heat a bit and, standing back from the saucepan add the cream and butter
• Step 5 When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

Raspberry Pistachio Cheesecake from John Barricelli of the SoNo Baking Company

https://chewingthefat.us.com/2013/12/triple-chocolate-cheesecake-from.html