Basque “Burnt” Cheesecake

Burnt Basque cheesecake aka torta de queijo from La Viña in San Sebastian, Spain is a life-altering dessert. It’s burnt, jiggly and creamy on the inside as opposed to the firm, pale, crusted version of cheesecake that you might find in New York City. I was just in San Sebastian, Spain where I had the pleasure of trying basque cheesecake from the place where it was invented called La Viña. From what I've seen on the internet only a few people make this dessert the way it was served to me in Spain, so we're going to make it the right way. I hope you dig! 🤘🏼Adam

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👇🏼 La Vina AM/PM comparison 👇🏼

AM (firm)

PM (firm AND creamy) *

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Stuff I Use...

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 8-10 slices of cake

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Basque Cheesecake

Prep time: 10 HourTotal time: 10 Hour

Ingredients

• 40oz Cream Cheese (5 packs, 1000g), room temperature
• 1 cup Manchego Cheese, grated
• 1 1/2 cups Sugar
• 5 whole eggs, 2 yolks
• 1 tsp Kosher Salt
• 2 cups Heavy Cream
• 1 tbsp All Purpose Flour

Instructions

1. Preheat your oven to 475F (246c).
2. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese, Manchego cheese, sugar and salt on low for 2 minutes. Push the mixture down the sides of the bowl.
3. One by one, add the eggs and yolks waiting to add the next until each is stirred into the mixture fully.
4. Add the cream and continue stirring on low for 2 more minutes. Add the flour and mix one minute more.
5. Spray a 9-inch springform pan with cooking spray then crinkle two sheets of parchment paper. Layer in the parchment paper so it covers the pan spraying between each layer than the top.
6. Pour the cheesecake into the prepared springform pan then set it on a sheet tray.
7. Bake the cheesecake for 30-40 minutes, until it jiggles like gentle waves.
8. Remove the cheesecake and let it cool until you can hold it with bare hands. Transfer it to the fridge and chill for 6-8 hours, better yet overnight.
9. 2 hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice two skinny pieces per serving and serve with coffee or Sherry.

Adam's Notes

• Less flour makes the cheesecake more creamy.
• Less sugar makes the cheesecake more balanced.
• The addition of extra egg yolks make the cheesecake more rich.
• Serve with Spanish Sherry (wine)! Pour it right on top the cheesecake for an authentic taste of San Sebastian.

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