Whenever my family and I travel, one of the first things we seek out is a quality local bakery or patisserie. It is a wonderful way to get a feel for the area, and my husband invariably gravitates towards a San Sebastian orBurnt Basque cheesecake.
This velvety, indulgent cheesecake has swiftly established itself as a fixture in cake shops throughout the UK, and indeed across the globe, despite its modest beginnings in a small bar in Spain. The delectable dessert was first created in the 1980s in San Sebastian, a coastal city nestled in the Basque region of Spain, and its popularity has soared ever since, particularly with the explosion of social media throughout the 2010s. Nowadays, this irresistible pudding can be spotted on menus virtually everywhere, yet it was only recently that I attempted it at home and discovered just how straightforward it was to produce a showstopping dish capable of wowing the entire family.
I first tried my hand at this dessert at Easter, as it is frequently served alongside chocolate sauce, and it proved a tremendous success, with many guests returning for second helpings despite its richness.
I made it once more recently, purely to earn some brownie points with my husband. Simply combine all the ingredients in a bowl and mix together, then pour into a baking paper-lined cake tin before popping it in the oven, reports the Mirror.
The trickiest part is judging the precise moment to remove it from the oven, followed by the patience required to leave it to set for at least six hours, preferably overnight. Trust me, it is absolutely worth the wait.
To achieve the most authentic result possible, I followed the straightforward recipe on Spanish Sabores, a website dedicated to making numerous Spanish classics simple and accessible to recreate at home.
How to make a perfect Burnt Basque CheesecakeIngredients:
Method:
Preheat your oven to 210°C or Gas Mark 7.
After measuring out your ingredients, combine them in a bowl and mix until smooth.
Line a cake tin with baking paper, then pour in the mixture and place on the middle shelf of the oven.
Baking time can take up to 45 minutes, but begin checking after 30 minutes, then every five minutes thereafter. The key is to "burn" the top of the cheesecake while maintaining a slight "wobble" in the centre.
Once you've browned the top to your liking, remove from the oven and allow to cool before transferring to the fridge to set for at least six hours, though overnight is preferable.
When set, slice and serve. This style of cheesecake is often accompanied by a chocolate sauce, though you can equally savour the rich, smooth flavours on their own.
