A cheesecake of Basque origin? Not really, but the story is mostly very recent (less than 30 years) and is clearly becoming a classic and well-known recipe on social networks and in pastry shops in the USA and some Asian countries. You can find the history of this cake on the Internet. Basically, it was born in a restaurant in San Sebastian in the 90s, before being (re)discovered in the 2010s and becoming known in the USA as the Basque Burnt Cheesecake. The history of cheesecake is one of evolution, starting with the Jewish culture of Eastern Europe, before becoming the standard cake in North America, then adapting again in Asia in a more runny or puffed version. So this version doesn’t come from the Basque country as a regional specialty, but was born from the desire of a talented restaurateur to make a new version. What makes it different from a classic cheesecake is its caramelized crust and soft center. In addition to cream cheese, I use classic unsweetened fromage blanc, but you can also use heavy cream or even mascarpone! <\/p>\n\n

Recipe for a 18cm mould:<\/p>\n\n

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• 600g cream cheese<\/li>\n\n\n\n
• 160g caster sugar (including 2 packets vanilla sugar)<\/li>\n\n\n\n
• 2 vanilla pods<\/li>\n\n\n\n
• 1 teaspoon liquid vanilla extract<\/li>\n\n\n\n
• 4 large eggs (225g unshelled)<\/li>\n\n\n\n
• 15g cornstarch (ma\u00efzena)<\/li>\n\n\n\n
• 300g fromage frais (3.3% fat, the classic) or mascarpone, or full-fat heavy cream for an even richer version!<\/li>\n<\/ul>\n\n

  Place the cream cheese in a container and microwave for 45 seconds to soften slightly. Pour in the two sachets of vanilla sugar, then top up the total sugar weight to 160g (roughly 15g vanilla sugar and 145g sugar).<\/p>\n

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  Remove the vanillin from two split vanilla beans. <\/p>\n

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  Stir into the sweet cream cheese. <\/p>\n

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  Add the eggs and liquid vanilla. <\/p>\n

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  Finish with the cornflour and fromage blanc. Mix well, using a hand whisk if necessary.<\/p>\n

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  Line an 18cm removable-bottom mold with parchment paper.<\/p>\n

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  Pour into the mould.<\/p>\n

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  Bake for 50 minutes in an oven preheated to 230\u00b0C over static heat (not fan assisted). The cake will puff up (then fall back down) and get a nice, colorful crust. When cooking is complete, leave in the oven, door ajar, for 15 minutes.<\/p>\n

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  Then let stand at room temperature.<\/p>\n

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  Then chill overnight before slicing and serving. <\/p>\n

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  A melt-in-the-mouth delight! <\/p>\n\n

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  Cheesecake Basque, mais pas basque !<\/h2>\n

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  Un cheesecake d'origine basque? Pas vraiment, mais l'histoire est surtout tr\u00e8s r\u00e9cente (moins de 30 ans) et devient visiblement une recette classique et connue sur les r\u00e9seaux sociaux et les p\u00e2tisseries des \u00c9tats-Unis et de certains pays d'Asie. Vous pourrez trouver l'histoire de ce g\u00e2teau sur internet.<\/span><\/div>\n

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