Chocolate Burnt Basque Cheesecake

Serves 8-10 Prep Time 5 minutes   Cook Time 23 minutes   Rated:

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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.

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Need

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.

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