I am so happy to share this recipe from my friend whose baking skills always impress me. I hope after reading her post, you will want to try the recipe. Me ! I think I will just order one from her because "c'est si bon" !
In my “youth” (it’s all relative), I used to take a 30-minute bus downtown then walk 15 minutes through a mall until I reached the library. In there, I’d head to the 5th floor to peruse the baking books. If I found something good, I’d photocopy some recipes. There was a copier on every floor but sometimes there was a line so you’d lug the books to another floor, then another, until you found an unused copier. Needless to say, it was a bit of an arduous process if I wanted to try new recipes. I really don’t spend enough time being grateful for how the world has changed. Can you guess how I source new recipes now?
It was during one such easy-internet-recipe search that I came across the intriguing burnt Basque cheesecake. This cheesecake is atypical in that it does not have the usual graham cracker crust and it is baked at a high temperature to, essentially, burn its bottom and form its own sort of crust. Don’t be fooled by the name—it tastes more caramelized than burned.
The cheesecake also has a lighter, airier texture so is more in line with a Japanese cheesecake than a New York-style heavy, dense cheesecake.
The burnt Basque cheesecake was famously developed by the chef-owner of La Viña restaurant in San Sebastian, Spain. His restaurant is located in the Basque region, hence the name of this dessert.
If you’re going to try this, a few tips:
Room temperature ingredients are a MUST. The cream cheese must be at room temperature in order to avoid chunks of unmixed cream cheese, but the eggs and cream should be room temperature too.
You can use any time of lemon. I used Meyer lemons but regular lemons work well too.
I bake my cheesecake in the middle of the oven so that I get a mix of the burnt part on the bottom and the top. Your oven may be different so if you know that the top will burn too fast, bake it on a lower rack.
Don’t be alarmed if the mix seems curdled after the lemon juice is added. The original recipe called for vanilla but I found it detracted from the lemony flavour.
When adding the salt and flour into the mix, sift it in to avoid clumps.
And finally, this cheesecake is best enjoyed at room temperature however it is cheesecake so will taste good if chilled too.
LEMON SUGAR BURNT BASQUE CHEESECAKE
INGREDIENTS
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup plus 3 tablespoons granulated sugar, divided
2 tablespoons lemon zest, divided
3 large eggs, at room temperature
1 1/2 cups heavy cream, at room temperature
1 tablespoon lemon juice (fresh, if possible)
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
DIRECTIONS
Place a rack in the middle of the oven. Preheat the oven to 400° F. Line a 9-inch spring-form pan with parchment paper going up the sides of the pan.
In a bowl, mix 3 tablespoons sugar and 1 tablespoon lemon zest, using your fingertips to rub it together. Set aside.
In a mixing bowl, beat together the cream cheese, 3/4 sugar, and the other 1 tablespoon lemon zest on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes.
Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and vanilla, beat until combined, about 30 seconds.
Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan. Sprinkle the top of the cake with half of the lemon sugar, reserving the remaining sugar for serving.
Transfer to the oven and bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Be sure to carefully peel the parchment paper away from the edges of the cheesecake SLOWLY to avoid tearing of the sides.
Let cool completely. Slice into wedges and serve at room temperature or chilled.
"I love baking, it’s the most calming thing for me. It’s therapeutic, it makes the house smell good, and I get to take the goods to my friends. I do it for other people. "
– Lily Collins
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