"Burnt" Basque Cheesecake
I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
3/4 to 1 teaspoon kosher salt can be substituted for the fine salt.
You can use 5 large eggs if you don't have jumbo eggs.
Depending on the size of the roll or sheet you buy, you may have to overlap it.
The original recipe was developed in the '70s, at a cafe in San Sebastian called La Vina. I adapted it to fit a standard cake pan rather than the large springform pan used in the original.