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Mediterranean

Basque Cheesecake

The burnt, crustless cheesecake from La Viña in San Sebastián: baked fast in a fierce oven until the top is almost black and the middle stays loose and custardy. Baked in a small tin lined with scrunched baking paper, it collapses as it cools and is eaten at room temperature.

DessertsVegetarian
43 min15 prep · 28 cookEasy1071 kcalper serving
Basque Cheesecake

Method

  1. Heat the oven to 220C (fan 200C) with a shelf in the middle. Line a 10 cm springform or deep cake tin with a large sheet of baking paper: crumple it, open it out, press it into the tin and let it stand 4-5 cm proud of the rim. The creases are part of the look.
  2. In a bowl, beat 180 g of room-temperature cream cheese with a spatula or hand whisk until completely smooth and lump-free, then work in 50 g of caster sugar and 1 pinch of fine salt. Beat only until the sugar dissolves — you want no air whipped in, or the cake will souffle and crack.
  3. Break in 1 egg and beat slowly until fully incorporated and glossy, scraping the bowl. Stir in 50 ml of double cream and 0.25 tsp of vanilla extract; the batter should now be the consistency of pouring cream.

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Per serving

1071kcal
18gprotein
64gcarbs
84gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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