Basque cheesecake is a famous dessert from the Basque bars, lavish and creamy with a similar feel to a mousse you will fall in love with!
The Basque cheesecake was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque country, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. This specific cheesecake is composed of burnt custard and no crust.
An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans’ adoption of it with the conquest of Greece.
Recipe curation: Dimitris Karatzaferis
Ever since I was a child, I loved cheesecake. How could I resist its rich and velvety layers? The version of this dessert is of Basque origin, with a special place in our hearts and on our menu since the ultimate star is the cream without the biscuit. After all, I always preferred cream to cookies. Every time we prepare basque cheesecake at MADL/N the place is buzzing. I love the moment when I explain to our customers-guests that our dessert didn’t burn in the baking thus the expression we use “basque burnt cheesecake”.
Ingredients
- 700 gr. cream cheese
- 200 gr. granulated sugar
- 4 eggs
- 350 gr. whipping cream
- 2 tablespoons flour
- 1/2 teaspoon salt
Cooking instructions
First, whip the cream cheese with the sugar and salt until it becomes fluffy. Add the eggs, the flour and the cream while continuing to beat. Bake in a preheated oven at 200 degrees for 50 minutes (fan on 4). Cool and cut in slices the next day.
For the red fruits jam
Ingredients
- 500 gr. red fruits
- 250 gr. granulated sugar
- 2 pieces of star anise
- 1 orange peel
- 1 cinnamon stick
Cooking instructions
Add all the ingredients to a saucepan and simmer over low heat until our mixture becomes a thick jam.
Meet the Chef
Studied at a private school and for 20 consecutive years has been working in professional kitchens in the city of Patra. Dimitris Karatzaferis loves creative Greek cuisine and French pastry. Two kitchens with a completely different approach and philosophy, but with the same passion and brio. His collaboration with P.N.A Catering and specifically his employment at MADL/N, a modern bakery in the center of Patra, created a thirst for learning in the fields of pastry and bakery. His favorite categories and way of expression through his work in Pastry and Bakery are croissants and petits gâteaux.
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