Why is burnt cheesecake so popular with cheesecake lovers? This cheesecake comes from the Basque Country in Spain and has become a trend in Thailand that everyone knows, loved for its delicious, soft texture, cream cheese aroma and unique character.
What Is Basque Burnt Cheesecake?
Basque burnt cheesecake is a cake made from rich cream cheese, with a dense, smooth texture packed with cheese flavour. The top is burnt, but it leaves only a faint bitterness on the tip of the tongue, making it perfect with a cup of hot tea. It originated in the Basque Country of Spain, where it is called tarta de queso or San Sebastián cheesecake. Most people simply call it Basque cheesecake, because it began in the Basque region of Spain.
In 2018, Basque burnt cheesecake made its way to Japan, where the first shop to introduce it was called Gazta. In true Japanese style, the cake was adapted to suit local tastes and given a cute Japanese look, with the caramel aroma of the burnt top and a semi-set centre that is silky and packed with cheese flavour in every bite. It became hugely popular, with many shops selling it widely; this was the peak of the Basque burnt cheesecake craze in Japan.
Later, Basque burnt cheesecake travelled through many countries, with recipes adapted and many new flavours created, such as chocolate and green tea. Today it has become famous in Thailand too, and it is a must-try for anyone with a sweet tooth.
Basque Burnt Cheesecake Recipe
This recipe is baked in cupcake moulds, so there is no fuss cutting it into slices.
Ingredients
- 50 g sugar
- 150 g cream cheese
- ¼ tsp vanilla extract
- 1 egg
- 60 g whipping cream
- 1 tsp cornflour
Method
- Prepare the cupcake moulds by lining them with baking paper.
- Put the cream cheese and sugar in a mixing bowl and stir until combined.
- Add the vanilla and whipping cream and beat until smooth.
- Add the egg to the cream cheese mixture and beat well, then add the cornflour and mix until combined.
- Pour the mixture into the prepared moulds and bake at 225°C for about 23 to 25 minutes.
- Once baked, let the cakes cool, then chill in the fridge for about 1 hour before serving.
