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Burnt Basque Cheesecake


This cake is the latest craze during this pandemic, especially now that everyone is a home baker.  Being a baker myself, I also gave in, upon my husband's request.  I wanted to know what the fuss was about. I haven't tried the authentic one. But I searched all over for the most authentic recipe I could find.

Based on what I've seen, these are the major differences:  the burnt top and sides, the sloping top layer, the custardy flavor and the absence of crust.

I've seen a lot of hacks.  Some people baked it with crust.  Some people just torch the top layer to create that burnt top.  Some use NY-style cheesecake recipe.  But that isn't being true to the origin of this cake.

Using the proper method is important because the flavor component of the burnt cheese produces a nice contrast to the custardy cake.  There is a toasty, nutty flavor produced by the burnt top.  The color of the baking paper is also a dead giveaway.  When you get a Basque cheesecake and the paper is still pristine, I'd think twice if I am getting the real thing.

The cracks and slope of the top layer gives the cake its distinctive texture.  It means that it was baked at high temperature then taken out of the oven while t is still soft and jiggly in the middle.

I do not want to be a snob about it.   Just call it something else if you didn't follow the recipe to the letter.

Yes, the recipe is fairly simple.  Using the choicest ingredients will set the cake apart from the multitude of Burnt Basque Cheesecakes out there. I still need to work on it, though. I find it too rich and too burnt. 😉


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