San Sebastian (Basque Burnt) Cheesecake Quick Origin Story: Cheesecakes […] No gluten but one hundred percent taste. Gives 8-12 slices Ingredients For the cheesecake:600gfull-fat… BBC - BASQUE BURNT CHEESECAKE. If you are looking for a bit of a twist to the regular Basque burnt cheesecake, check out Dust of Sweetness’ version. 0 0 vote Article Rating May I introduce: the legendary Basque Burnt Cheesecake from the city of San Sebastian (Spain). It is a crustless cheesecake that is cooked at very high heat. ... as is done in the original recipe. This rustic looking cheesecake originates in Basque Country and is said to have been created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. The cheesecake originated from Spain. ... You can also add some vanilla or lemon juice to the mix. It’s lighter than traditional cheesecake and it’s also incredibly easy to make. The original recipe of Basque cheesecake had just 5 ingredients Cream cheese, heavy cream, sugar, eggs, and flour. While the original recipe only calls for five ingredients — cream cheese, heavy cream, sugar, eggs and flour — countless variants have popped up. All recipes from the series can be found in Nigella’s new Cook, Eat, Repeat book, available here – but you can also find them them in the links below. Now in most of the recipes, I found on … This results in its rustic appearance with cracked edges and an almost burnt surface. In episode 3 of Nigella's Cook, Eat, Repeat tonight, Nigella whips up some incredible treats including a stunning Basque Burnt Cheesecake! The cheesecake is so creamy and delicious. What is Basque Burnt Cheesecake? Php650. Even folks without a sweet tooth will appreciate this beauty. True to the brand’s name, this version takes on the culinary term of dusting by giving you the option to take things to the next level and sprinkle a fine layer of cinnamon oat crumble on the dessert. I don't have a large enough food processor or blender, so I just use a stand mixer. Hands down the creamiest (and darkest) Cheesecake there is. Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé.