I Made The REAL Basque Cheesecake Like They Do In Spain
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- čas přidán 31. 05. 2024
- Burnt Basque cheesecake aka torta de queijo from La Viña in San Sebastian, Spain is a life-altering dessert. It’s burnt, jiggly and creamy on the inside as opposed to the firm, pale, crusted version of cheesecake that you might find in New York City. I was just in San Sebastian, Spain where I had the pleasure of trying basque cheesecake from the place where it was invented called La Viña. From what I've seen on the internet only a few people make this dessert the way it was served to me in Spain, so we're going to make it the right way. I hope you dig! 🤘🏼Adam
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INGREDIENTS:
40oz Cream Cheese (5 packs, 1000g), room temperature
1 cup Manchego Cheese, grated
1 1/2 cups Sugar
5 whole eggs, 2 yolks
1 tsp Kosher Salt
2 cups Heavy Cream
1 tbsp All Purpose Flour
TECHNIQUE:
1. Preheat your oven to 475F (246c).
2. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese, Manchego cheese, sugar and salt on low for 2 minutes. Push the mixture down the sides of the bowl.
3. One by one, add the eggs and yolks waiting to add the next until each is stirred into the mixture fully.
4. Add the cream and continue stirring on low for 2 more minutes. Add the flour and mix one minute more.
5. Spray a 9-inch springform pan with cooking spray then crinkle two sheets of parchment paper. Layer in the parchment paper so it covers the pan spraying between each layer than the top.
6. Pour the cheesecake into the prepared springform pan then set it on a sheet tray.
7. Bake the cheesecake for 30-40 minutes, until it jiggles like gentle waves.
8. Remove the cheesecake and let it cool until you can hold it with bare hands. Transfer it to the fridge and chill for 6-8 hours, better yet overnight.
9. Two hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice two skinny pieces per serving and serve with coffee or Sherry.
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TIMESTAMPS…
(0:00) A Trip to San Sebastian aka Donostia
(1:13) Notes on Ingredients
(2:30) Prepping the Pan
(3:30) Making the Batter
(4:39) Baking the Cheesecake
(6:27) Resting and Serving
(7:39) Taste Test
(9:44) Final Thoughts
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#Dessert #Cheesecake #BasqueCheeseCake #BasqueFood #BurntCheesecake #SpanishFood #SanSebastian #Food #Cooking
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description. - Jak na to + styl
I'm Basque. Thank you for bringing my family's history to life through food. ❤
My pleasure, your part of the world is gorgeous.
@AdamWitt Would love to see a Basque lamb chop or lamb stew recipe from you some day. Keep doing what you're doing!
@@PaulyJaureguy biskotxa would be great too, my personal favourite dessert!
This looks aggressively delicious
One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth
The one you had in the morning was made yesterday. That's why it was denser and drier.
exactly.
I've been making Burnt Basque Cheesecake for a few years now. I use my own homemade Ricotta cheese instead of cream cheese. It's really delicious!
Interesting about the PX sherry addition as well as the sheep's cheese - I must try that, and the variation in texture, I don't think I've had it quite that creamy before.
Love it, definitely gonna try! Thanks for this recipe!!
I made it last night. I’ll serve it for desert after lunch today. Looks pretty good but I don’t know how it will come out because the internal temp crept up to 180 f from residual heat. Next time I’ll take it out at 145f internal temp. I used Romano cheese, golden syrup, brown, white, palm flower sugars and added some homemade vanilla.
Really like the learning videos. Keep it up
This looks so good! I will definitely give it a go
looks amazing, gonna make this sometime soon
Top flight to the max! Most appreciated!!
Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.
I've wanted to make one of these for like a year. Good tips in this one!
Oh wow that looks magnificent 😍😍
I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve
Looks amazing!!!
can't wait to try!
Very nice🎉 hopefully someday . Thank You
I use an extra yolk in my scrambled eggs. Recommended. 👌
Looks so good bro
Thx homie
amazing!!
8:37 mans said Cream Town
Reminds me of a Italian cheese torta I had in Eritrea a couple years ago. Even better with a macchiato.
Yeah, I’m not big on desserts either but what I can tell you is I would absolutely crush that. Not just one piece or two I’m talking about the whole thing just saying.
Reminds me of tiramisu without the biscuits. Looks good.
This is also solid with goat cheese(to give it a little of that tang) and I've also swirled in some pie filling(I like blueberry) for a little something extra
indeed, add whatever ya want. Just make sure not to overbake it.
@@AdamWitt For sure, and like you mentioned in the video making sure to use tempered(room temperature) ingredients is key for this recipe to cook properly.
@@AdamWitt Your "girlfriend" is really attractive, charitably speaking.
Looks amazing...
Definitely old school basque cheesecake but now we're doing them more fluid, some people even think the more fluid the better
Damn that looks so good.
There is a great recipe here on YT for a chocolate version and I add a few drops of almond extract to kick it to another level
wow. Amazing. It is baked just like they do in Donostia!
Out of the dozen or so recipes I've seen, your's is one of the creamiest and the only one with another kind of cheese added.
By the way, Glen (Glen and Friends) says the chef at La Vina freely gives away the recipe and there's even a video of him making it (as of 4 years ago). Glen does not use the other cheese, but did make his own cream cheese which is probably more tangy. His is also very creamy.
Noice. You could also find it online. I made a couple tweaks in my testing to get to this final result.
@@AdamWitt The Felicity Cloake article in the Guardian (the perfect Basque cheesecake) runs through most of the main recipes - I wonder if you saw it. I think she ended up cutting the sugar way down from the "original", and used sour cream. Seems like soft goat's cheese is a common addition for extra tang.
The (supposedly) authentic recipe is easy to find online but not the video. Luckily, I was able to watch the video a couple of times before it disappeared. Just FYI: while the recipe does say 1 tablespoon of flour, in the video the recipe's "inventor" Santiago Rivera scoops out a huge heaping spoonful using an XL soup spoon. It looks more like a quarter cup, if not a third. Also, Rivera says they use a locally made cheese but wrote Philadelphia in the recipe because no one can get the local cheese. For what it's worth ... anyway, great video!
@@rudyfidelino3995 Philadelphia Cream Cheese is very popular in Europe. They don't even call it cream cheese, they call it Philadelphia.
So here in Thailand I cannot get that cheese but maybe some other kind of cheese would work? Even aged cheddar? There is feta at least. And what about cooking to a certain internal temperature? What would be the ideal doneness internal temperature?
I would steer clear of cheddar or feta. Opt for something medium-hard and semi sharp (sheeps milk is preferred). As for the internal, the texture is varied so it's best to bake by look and feel for this one. COOK WITH YOUR HEART! (and some trial and error, lol).
Hi, Adam. What kind of Parchment paper do you use? I am looking for at least 470 F oven safe parchment paper. But Amazon only has up to 450F
Just getting started on making this. Very excited.
I have a question for a cheffy type. What does it mean when a recipe calls for 1 cup of a solid ingredient? I can easily fit a whole, unchopped onion my my 2c measure. Does that make it 2c of onion? I'm being facetious but also not. I've always wondered why volume is often used for solid, chunky ingredients.
I don't use flour, I use a bit of cornflour, also, I use sour cream, it turns out amazing.
Did you try reducing the wine to a syrup and using it as a sauce? I wonder if it would work.
I like that idea, but it's already sooo sweet that concentrating it might be a bit much. But I say try it.
Yummy!
we called this cake egg pie in the philippines..popular in bakeries..
I thought he was going to punch the fridge for a second.😅
that was off camera.
after cheesecake test 6
Damn, dude....cheesecake is my weakness......definitely trying this one!
Hey! What is the capacity of the cups you use?? Love this!
Fack, this looks amazing.
this cake cooks where i like to be at alll times just high enough....
You just need to refer to it as the Basque Country. Nice video.
Any wine people here have any recommendations for a sweet, syrupy sherry like he’s using?
Maybe a port? (I'm Portuguese and it's kind of syrupy).
@@denisebatalha3552 perhaps that could do as well. Do you have any favorites or specific recommendations?
I think your best bet it to go to a local shop or well stocked liquor store and talk with somebody in wine. Everybody's region/accessibility is different.
Any recommendations on places in the area? Want to take my wife to Basque country some time soon.
Shoot me a DM on Instagram, I can send you a list.
do you think the sherry wine would work with american cheese cake?
I think so, but the graham cracker crust might soak it up in an unpleasant way. I say give it a go.
"We got served the exact same pieces of cheesecake." That's quite a trick.
❤
Let’s go
please don't eat me :(
get over here 😈
Parchment hack
Dampen your paper b4 wadding it up
It becomes very pliable
Yes, they wet the paper in Spain ❤❤❤
Is it really okay to put the "cool to touch" cake in the fridge? I assume it is still quite warm
One last tip:
You should NEVER eat this cake directly after taking it out of the refrigerator. ALWAYS at room temperature, NEVER cold.
PS: It would have been great if you had said goodbye with an "Agur" ("Bye" in Basque)
Eskerrik asko💫
NGL I thought I read Barbeque cheesecake.....
What the spork? 9:06
Dude, that was a blast! watch lots of food porn. Really dig your approach! Great content!
thanks mate :)
This video needs a NSFW content warning, and maybe a phone number for a cardiologist in the description
Not to be nitpicking but the ingredients for "REAL" basque cheesecake, especially for the LA VIÑA one, has no idiazabal and also manchego cheese is totally different type of cheese than idiazabal.., also, what makes the taste of it so different is actually Asturias heave cream, it has a very distinct taste and gives the cakes a very specific texture, that is why you can't fully replicate the recipe at home outside of Spain if you don't get yourself your hands on that cream. With all this said, it looks and probably taste good ! But not "REAL" cheesecake like they do in Spain.
🙄
You sound italian 😂😂😂😂