Chocolate Burnt Basque Cheesecake
When unburnt cheesecake just won't do, go for the burn! (Plus chocolate of course!)
Chef Santiago Rivera created this unique cheesecake in the 1990s at La Viña in the Basque region of Spain. The story goes that the chef was experimenting with a traditional Basque-style cheesecake recipe and accidentally left it in the oven for too long. Instead of turning out as a failure, the overcooked cheesecake with its burnt, caramelised top and soft creamy interior became a surprising hit amongst customers.
I now have a list of likely additions to this super simple recipe. I do love how easy it is! Can you imagine pistachio cheesecake? Or kaffir lime? Or tonka bean, or salty caramel? I think all of those would be amazing.
I am guessing there was a non burnt version way back then, but you cannot find such a recipe any more. However, we do have loads of unburnt cheesecake recipes, so if this one doesn't do it for you, give one of these a try.
Italian Citron Meringue Cheesecake!
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Need
- 180 Grams chocolate dark (I used single origin Madagascar 67.4%) BUY
- 240 Grams cream BUY
- 440 Grams cream cheese room temp, cubed
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 95 Grams raw caster sugar BUY
- 3 eggs
- 1 Tablespoon cocoa powder I used Brute cocoa, so very dark. BUY
Do
- 1
Preheat oven to 240°C and double line base and sides of a 8 inch springform tin. Set aside.
- 2
Place chocolate and 100g of the cream into the Thermomix bowl and melt 5 min/50°C/speed 1. You will need to stop partway through and make sure all the chocolate is beneath the blades.
- 3
Add cream cheese, vanilla, salt, sugar, eggs and cocoa, and blend 30 sec/speed 6 Scrape down sides of bowl and repeat if necessary.
- 4
Add remaining cream and blend 10 sec/speed 8.
- 5
Pour mixture into the prepared tin and tap on the bench to level. Place on a tray and into the oven for 23-25 minutes. The cheesecake will look burnt (duoh) but will still be very jiggly in the middle. Cool to room temperature on a wire rack before wrapping well and transferring to the fridge for at least 12 hours, but longer is better.
- 6
Slice into thin wedges and serve. I initially thought I would be serving this with cream, but there is no need.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
