The Spanish “Burnt” Basque Cheesecake, which gained popularity around the start of the epidemic, is calling your name if you’re reading this.
Baking became a coping tool for many of us, maybe even a therapeutic one. Like many others, I became addicted to online cooking parties and the abundance of handmade yeast starters, which I affectionately called Bread Pitt, Herculyeast, or my erratic sourdough, Leonardough.
Aside from handmade bread, several treats that you may not have heard of previously also had a huge renaissance around this period. Countless people, myself included, were captivated by the San Sebastian cheesecake, which is more well known in the US as the Spanish “Burnt” Basque Cheesecake. The term “La Viña” comes from a café in San Sebastian, Spain, and it is a contemporary Spanish dessert. Istanbul is also home to a plethora of versions of this dish. This cheesecake doesn’t call for a crust, but a hot oven will caramelize the top and edges of the batter creating a tasty “crust” texture.
Unlike other cheesecake recipes, this one doesn’t call for a mad scientist’s degree in cooking or baking, and it also doesn’t call for ingredient lists that are longer than your torso (anything from five to seven components at most). There’s no crust to mess with, and it’s almost fail-proof.
Just use a springform pan or a glass pie plate—I used the latter—to transfer the batter. I had to cut the recipe in half since I ran out of ingredients, but it turned out just fine even though it is usually thicker.
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If the pictures don’t entice you to try your hand at making this cheesecake, maybe the words will.
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Desserts are delicious, but I like ones that aren’t too sugary. This has the ideal amount of sweetness to satisfy my desires, along with a delicate cheese taste, a wonderfully caramelized outside layer, and a really creamy inside.My favorite dessert, a mix of basic pound cake and cheesecake, is what this dish brings to mind. The dessert is perfect for satisfying a sweet need in the middle of the night, after supper, or with a cup of coffee first thing in the morning. Would also look really beautiful placed on a table during a formal supper. Tu, a food blogger with many other recipes on her site Cookmorphosis, is the source of the recipe that I often use.
How to Make
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