Basque Cheesecake, the Perfect Dessert to Impress!
Today it's the turn of San Sebastián, a Spanish city and municipality located on the Cantabrian coast in the Basque Country. Known not only for its natural beauty but also for its outstanding cuisine, its desserts are certainly worth mentioning, but one in particular has captivated the world: the Basque cheesecake.
To make it, you'll need a 20cm (8-inch) cake tin. Prepare it with two sheets of baking paper, which should be crumpled by hand to give the cake a rustic look. The paper should cover the sides of the tin and hang over the edge to make unmolding easier.
1) Preheat the oven to 200°C (390°F) for at least 15 minutes. The high temperature is key to achieving the burnt appearance; use a thermometer to ensure the temperature is correct.
2) Beat the cream cheese at medium speed until creamy, about a couple of minutes. Use a spatula to scrape down the sides of the bowl and mix well. Slowly add half the sugar while beating, stir again with the spatula, and then add the remaining sugar, followed by the flour.
3) Lightly beat the eggs with a fork, add a portion at low speed, and wait for it to be incorporated before adding the rest. Once the eggs are added, scrape down the sides of the bowl with the spatula, continue beating at low speed, and slowly add the cream. The mixture will be very liquid.
4) Pour into the pan and bake for 40 minutes. It will rise considerably and darken. Remove from the oven and let it cool to room temperature in the pan for at least 2 hours. It will deflate completely. Then refrigerate overnight.
5) Unmold the next day by lifting the cake onto the parchment paper, or if you used a springform pan, it's much easier. Serve and enjoy.
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