Basque cake: easy recipe in 9 steps

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Prepared for the dessert that is on everyone’s lips? Today we are going to get fully into the world of Basque cake. Yes, that cake that is seen everywhere, with its rustic pint, its dark capita almost burned and an interior that is pure creaminess.

Many are afraid of him, they think it is something from another planet, but it is one of the easiest and most noble cakes that exist. In this post we will not only give you the Basque cake recipe To get you ten, but we are going to demystify it completely.

We are going to chat where it comes from, why it is not a cheesecake (even if it looks like it), and I will give you all the tricks to become the sweet hero in the afternoon with this recipe of Basque cake in Paulina Kitchen.

About the Basque cake recipe

The Basque cheese cake It is delicious and carries very basic ingredients: cream cheese, eggs, sugar, cream, a touch of flour or corn starch, and vanilla. While it is an easy recipe, it has its techniques.

The most important thing to make the homemade Basque cake is Do not beat and bake at a strong temperatureto get a dark layer and a creamy interior. Less air, more texture.

And finally, do not forget the very important cooled (minimum 4 hours in refrigerator) to finish curdling and is divine.

A little history of the Basque cake: where did this wonder come from?

Although now it is a world superstar, the Origin of the Basque cake modern, the “vineyard cheese cake“It is quite humble.

He was born at the bar and restaurant “La Viña” in San Sebastiánin the Basque Country, Spain. It is not an ancient recipe, but a creation that became popular in the 90s.

What makes it special is its simplicity. Unlike others Cheese cakesdoes not have cookie base and its “burned” appearance is totally intentional. That caramelized layer gives him an incredible flavor that contrasts with the softness of the interior.

Differences between the Basque cake and the cheesecake

At first glance, sisters may seem, but they have key differences:

• The base: Classic Cheesecake (New York style) almost always has a ground cookie base with butter. The Basque cheese cake He goes to hair, without base.
• The texture: Cheesecake is usually denser, compact and firm. The Basque cake is much more ethereal, light and Super creamy In the center, almost like a flan.
• Cooking: Cheesecake is cooked at low temperature and even in a water bath so that it does not crack. The Basque cake, on the other hand, is cooked high temperature To achieve that dark and delicious crust on the outside while the interior is juicy.
• Ingredients: Although both carry cream cheese, the Basque cake usually wears more egg and sometimes a little flour or starch, to structure it, which many cheesecakes do not have.

4 characteristics that make the Basque cake unique

To make it clear why this dessert is so great, here we leave you its fantastic:

1. Extreme creaminess: The center must be soft, almost liquid when it is warm, and creamy when cooling.
2. Toasted exterior: That dark upper layer, almost black, is not a mistake. It is his signature and gives him a bitter and caramelized taste that is spectacular.
3. No base: Total freedom! It is baked directly in the mold lined with butter paper.
4. Simplicity of ingredients: Few ingredients, easy to get. The secret is in the technique and the temperature of the oven.

Variations to tune the Basque cake recipe

The Original Basque Cake Recipe It is unbeatable, but as in this kitchen we like to experiment, here I throw some ideas to take your cake at another level. (The base is the same)

• Basque dulce de leche cake: This version is a first trip. You just have to add about 200 grams of a good dulce de leche to the main mixture. Integrate it well until the color is uniform. The result is a flavor bomb that will make you cry with emotion.
• Vasca Chocolate Pie: For cocoa lovers. Derretrate in a water bath about 150 grams of good quality semi-large chocolate and add it to the mixture. You can use milk with milk if you like it sweeter, but the bitter gives a great counterpoint to the creaminess of cheese.
• Basque cake with red fruits: This is the fresh and elegant version. You can add the red fruits (fresh or frozen) in two ways: mixed in the preparation (they are going to sink a little, but it is great) or serve them above once the cake is cold, in the form of sauce or coulis. The acidity of the fruits short with the sweetness and the greasitude of the cheese.

8 key tips for infallible Basque cake

Here is a summary of the commandments so that you Homemade Basque Cake Be the envy of the neighborhood. Write!

1. Ingredients to room temperature.
2. Do not beat more.
3. The butter paper is your best friend.
4. Well preheated and strong oven (200-220 ° C).
5. Don’t scare yourself if you tremble.
6. Patience is key.
7. The cream cheese, which is good.
8. Mold size imports (20-22 cm)

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Basque cheese cake recipe

Yield: 8 portions
Preparation time: 15 minutes
Cooking time: 40-50 minutes

Ingredients for Basque Cake

• 600 gr of cream cheese (philadelphia type, very firm)
• 4 eggs
• 200g of sugar
• 250 ml of milk cream (more than 35% fatty matter)
• 1 CDA. Flour soup 0000 (or cornstarch for version without tacc)
• 1 cdita. vanilla essence
• 1 pinch of salt

How to prepare the Basque cake step by step

1. Preheat the oven at 210 ° C. Line up a removable mold 22 cm in diameter with dumb and wrinkled butter paper, covering base and edges with surplus out.
2. In a large bowl, Mix the cream cheese with sugar only until you integratewithout beating in excess to avoid incorporating air.
3. Incorporate the eggs of onemixing gently after each addition until the mixture is homogeneous.
4. Add the milk cream and the essence of vanilla. Integrate.
5. Sample the flour Together with salt and incorporate preparation with enveloping movements, without overbathy.
6. Dump the mixture into the mold prepared. Give some soft taps on the table to eliminate large air bubbles.
7. Bake for 40 to 50 minutes, until the surface is well golden and the center still trembles slightly when moving the mold. Do not open the oven before 35 minutes.
8. Remove from the oven and let cool to room temperature inside the mold. Then, take the refrigerator for at least 4 hours (ideally all night).
9. Unmold carefully. Serve cold. The texture must be creamy, with a soft center and rustic and golden surface.