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swahilir t1_iuhfwjb wrote

Didn’t even have time to take a picture everyone dug in

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Lailalou08 t1_iuhn3ao wrote

Looks like half a cheese wheel and creme brulee

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Jazzlike-Republic-58 OP t1_iuh84dj wrote

This is the recipe I followed. It's so easy - just mix 5 basic ingredients together and bake. Mine is much taller than the recipe though, so to do this but not overcook any part of the inside, you can cook at the temperature in the recipe for the specified time, then lower the temperature considerably and cook it at that temperature for a further 30 mins to 1 hour. The consistency came super creamy throughout. Recipe link is not my own, just a good one I found online.

https://spanishsabores.com/burnt-basque-cheesecake-recipe/

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Semi-Hemi-Demigod t1_iuia1vr wrote

> lower the temperature considerably and cook it at that temperature for a further 30 mins to 1 hour.

I've found just turning the oven off and letting it sit in there for an hour works really well

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thommonator t1_iuja0c2 wrote

I don’t even like cheesecake normally, but burnt Basque cheesecake absolutely rocks my world - thanks for sharing the recipe, I’ll be trying this for sure!

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Xanthus179 t1_iuhio4g wrote

I feel both hungry and full just looking at this.

Was it as great as it looks?

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Jazzlike-Republic-58 OP t1_iuhmpzv wrote

So good. I threw on some lemon curd on each slice in case i wasn't eating enough calories

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Isaaker12 t1_iuhsmr5 wrote

I'm from Spain and I've never heard of a Basque cheesecake, it looks like a normal cheesecake to me. What's different about it?

(also kudos, it looks amazing)

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uchoom t1_iuhzcpx wrote

Someone correct me if I'm wrong but I believe it was created by the chef at la vina in San Sebastian. The cake has heavy cream as well as cream cheese so it has a lighter, smooth, custardy texture.

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Disheveled_Monk t1_iuia7q9 wrote

Best meal of my life there on my honeymoon, cannot recommend highly enough.

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uchoom t1_iujvc5u wrote

Eat pintxos till you can't move for lunch have a nap on the beach, wake up and do it again for dinner.

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dkysh t1_iuhur1l wrote

Es un invento reciente de un cocinero vasco. Está crudita por dentro y quemada por fuera.

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dailycyberiad t1_iui5z8z wrote

No sé si diría que es reciente. La tarta de queso de La Viña lleva años ya siendo famosa. Es una receta moderna, pero no la llamaría reciente.

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Jazzlike-Republic-58 OP t1_iuhvfts wrote

The difference I tasted was that this variation of cheesecake is a lot creamier than other types I've tried. I believe this is because it's normally cooked at a temperature that is a lot higher than a normal cheesecake, therefore nearly burning the outside while the center remains less cooked

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tetraourogallus t1_iui9ml1 wrote

Loads of countries have their own versions of cheesecake so it's hard to say what a "normal" cheesecake is.

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BlackHole6Cut t1_iui1lve wrote

There's no biscuit base like most cheesecakes. I've made one before and it is still one of the best things I've ever made.

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Scheerhorn462 t1_iuij9f4 wrote

It's originally from La Vina in San Sebastian, but now a bunch of the pintxo bars have it. I had it at La Vina and a couple of other places when we visited Spain earlier this year. But honestly, the ones I've made at home (I use the Bon Appetit recipe) are better than theirs. It's super creamy and the burnt/carmelized outside is basically a savory crust. I don't generally go for cheesecake but this one is special.

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that_one_wierd_guy t1_iuid1g8 wrote

it's also called a burnt cheesecake, because of the browning on top. basically just a simple baked cheesecake that doesn't require a water bath

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Juts t1_iuie1ab wrote

No crust. It's baked hot to caremelize the outside. They tend to rise and then collapse in the middle

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strinedyn t1_iuk9k19 wrote

It is crustless, has something to stabilize it a little more such as flour( or I use corn starch to keep gluten away) and is baked off at a higher temperature without a water bath. The final product is highly caramelized, looking burnt when done correctly, but picks up a roasted marshmallow flavor.

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[deleted] t1_iuhrvx9 wrote

[removed]

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Jazzlike-Republic-58 OP t1_iuhvoql wrote

Never imagined making a cheesecake in an air frier, that would be convenient! About the tweaks, I added vanilla myself. I think this cheesecake is a really good blank slate to do whatever you want with it. I imagine you could put it on a biscuit base if that's your thing, for example

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Axyraandas t1_iuhwoy5 wrote

Air fryer cheesecake? I wantttt. How would you make it?

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whiney1 t1_iui06wb wrote

Put some details in my comment above this. Worth a try for sure.

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Axyraandas t1_iui16ae wrote

It was auto-deleted since you put a link in it, probably. Sadge.

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whiney1 t1_iui2nlm wrote

Oh yeah? Still can see it on my end. Pm me if you want a link though

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MaestroPendejo t1_iuikkhu wrote

What's the texture like? I like my cheesecake so dense you need a paint scraper to get it off the roof of your mouth.

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Simple-Purpose-899 t1_iuitddr wrote

Looks great. My daughter makes a great one, and it's always requested at family holidays. Hers looks identical to the one in the recipe you linked.

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ISlangKnowledge t1_iuj5u34 wrote

This looks like Mexican flan. Is that a good comparison to what this is like?

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Jazzlike-Republic-58 OP t1_iujd4r7 wrote

I've never tried a mexican flan, though from what i can see on google, the flan's texture looks more like gelatin compared to this, which is much creamier

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ISlangKnowledge t1_iujdgr7 wrote

Flan is less a gelatin and more of a custard. I’ll try your recipe tho! I got a work dinner I’m preparing something for.

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Jazzlike-Republic-58 OP t1_iuje4qn wrote

Maybe the mexican one is more like panna cotta then? Go for it but be prepared with a desired salary range for your inevitable promotion

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tmarnol t1_iujtpqz wrote

Looks so good! Cheese cake is the best cake. Period. I think I've tried that kind a couple of times (I'm from Spain) going to try and make it at home!

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Fiyero109 t1_iujwfwk wrote

Was served this at a restaurant and for the life of me couldn’t understand what made this Basque haha. It’s just cheesecake w some burnt suhar

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