Without a doubt, one of the most popular desserts in the world is cheesecake. This burnt Basque-style cheesecake is no exception! This delicious cheesecake is a classic of Basque cuisine, and the most iconic can be found at La Viña bar, in San Sebastián, Spain. This recipe below is a homage to this classic Basque dessert, with a little Mexican twist: rompope. In Mexico, rompope is a popular drink typically enjoyed on Christmas and holiday parties, making this cake the perfect dessert for posadas or family gatherings. Happy Holidays! 🎄💕
🥣 Cooking Time: 60-65mins
🍲 Serves: 6-8
2lbs cream cheese, room temperature (4 packages) 1½ cups granulated sugar 6 large eggs 1½ cup heavy whipping cream ½ cup Rompope 1 teaspoon salt 1 teaspoon vanilla extract 1/3 cup all-purpose flour Needed equipment A 9-inche springform cake pan ½ tablespoon of unsalted butter 2 12-inch sheets of parchment paper
1 rimmed baking sheet
Directions
1. Start by adjusting a rack to the middle of your oven, then proceed to preheat your oven to 400°F. Adjusting the rack to the middle will help the cheesecake to cook evenly.
2. Then, butter a 9-inch springform cake pan, and line the interior with 2 overlapping 12-inch sheets of parchment. Make sure the parchment comes at least 2 inches above top of pan on all sides. Due to the fact that you will have to pleat and crease the parchment paper in order to fit in the pan, you won’t end up with a clean, smooth outer edge to the cake. Don't panic! That’s completely okay, and part of the charm of this cheesecake. Place the pan on the rimmed baking sheet.
3. With the help of a hand mixer or a stand mixer, beat cream cheese and sugar on medium-low speed. Using a rubber spatula, scrape down the sides of bowl you use and continue to mix until the sugar has dissolved, and there are not lumps or grittiness. This will take approximately 2 minutes.
4. Once the cheese mix is smooth, increase the speed to medium and add the eggs one at a time. Be sure to beat each egg 15 seconds before adding the next. Make sure to scrape down the sides of bowl as necessary during this process. Once the eggs are incorporated, reduce mixer speed to medium-low.
5. Add cream, Rompope, salt, and vanilla and beat until combined (about 30 seconds). Turn off mixer.
6. Sift flour evenly over cream cheese mixture. Then, beat on low speed until incorporated, (about 15 seconds).
7. Scrape down sides and bottom of bowl to ensure there are no solid pieces remaining. Then, continue to beat until the batter acquires a smooth, homogeneous, and silky texture (about 10 seconds).
8. Pour the batter into the prepared pan, and bake cheesecake until VERY golden brown on top and still VERY jiggly in the center. This will take approximately 60–65 minutes. Do not be alarmed by the color or the jiggly center of the cheesecake; that’s how the cheesecake will be once done.
9. Once ready, remove the cheesecake from the oven, and place it on a cooling rack. Allow the cheesecake to cool completely inside the springform pan before removing from the mold. This will ensure the cake is set. Once cooled off, carefully peel back parchment from sides of cheesecake. Slice into wedges and serve at room temperature or refrigerate for 1 hour to enjoy cold. ¡Buen provecho!
Notes
This cheesecake will rise in the oven, which is why is important to leave the extra 2 inches of extended baking paper and a rimmed tray. This will help prevent any spills, and smoke from your oven.
Keep an eye on the oven, especially as your times gets closer to 60mins to make sure that the 'burnt' is as uniform as possible on the surface of the cake.
Just like soufflé, this cheesecake will rise in the oven and collapse while cooling down. So don't panic as you see this happen once the cheesecake cools down!
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