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Burnt Basque cheesecake aka torta de queijo from La Viña in San Sebastian, Spain is a life-altering dessert. It’s burnt, jiggly and creamy on the inside as opposed to the firm, pale, crusted version of cheesecake that you might find in New York City. I was just in San Sebastian, Spain where I had the pleasure of trying basque cheesecake from the place where it was invented called La Viña. From what I've seen on the internet only a few people make this dessert the way it was served to me in Spain, so we're going to make it the right way. I hope you dig! 🤘🏼Adam CONTRIBUTE TO THE GROCERY FUND! (Patreon): https://www.patreon.com/adamwitt FOLLOW ALONG ON SOCIAL: https://www.adamwitt.co/social-links DISCORD: https://discord.com/invite/aFQ4h4BXg4 RECIPE: https://www.adamwitt.co/allrecipes/z68a5tgnm8njf6j-hfxcw-k78ex-x49as-tc9dx-b8jff-f3mn6-e4t8a-l35wt-gwttg-l652p-5msm9-262fp ________________________________________________________ STUFF I USE… Parchment Paper: https://amzn.to/3WDm4UW 9-inch Springform Pan: https://amzn.to/3WvmDAa My Cookware Set: https://amzn.to/3vaWhbG My Dutch Oven: https://amzn.to/48MKuhq My Induction Burner: https://amzn.to/4dfhJNE Deli Containers: https://amzn.to/49QO635 Large Mason Jars (32oz, wide mouth): https://amzn.to/49QO635 Rust-proof Mason Jar Lids: https://amzn.to/49QWlfy Portable Single-burner Stove: https://amzn.to/3IytyjV Butane Torch: https://amzn.to/48TkQra Butane Canisters: https://amzn.to/3wLUtpM Coarse Reinforced Strainer: https://amzn.to/3PePLHK Fine Mesh Reinforced Strainer: https://amzn.to/3TxvkYP Sheet Trays: https://amzn.to/3IG3zXL The BEST Smash Burger Spatula: https://amzn.to/3UdSHab Cutting Board Scraper: https://amzn.to/3Jy64fx Ice Cream Maker: https://amzn.to/3wd2vIu ________________________________________________________ INGREDIENTS: 40oz Cream Cheese (5 packs, 1000g), room temperature 1 cup Manchego Cheese, grated 1 1/2 cups Sugar 5 whole eggs, 2 yolks 1 tsp Kosher Salt 2 cups Heavy Cream 1 tbsp All Purpose Flour TECHNIQUE: 1. Preheat your oven to 475F (246c). 2. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese, Manchego cheese, sugar and salt on low for 2 minutes. Push the mixture down the sides of the bowl. 3. One by one, add the eggs and yolks waiting to add the next until each is stirred into the mixture fully. 4. Add the cream and continue stirring on low for 2 more minutes. Add the flour and mix one minute more. 5. Spray a 9-inch springform pan with cooking spray then crinkle two sheets of parchment paper. Layer in the parchment paper so it covers the pan spraying between each layer than the top. 6. Pour the cheesecake into the prepared springform pan then set it on a sheet tray. 7. Bake the cheesecake for 30-40 minutes, until it jiggles like gentle waves. 8. Remove the cheesecake and let it cool until you can hold it with bare hands. Transfer it to the fridge and chill for 6-8 hours, better yet overnight. 9. Two hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice two skinny pieces per serving and serve with coffee or Sherry. ________________________________________________________ TIMESTAMPS… (0:00) A Trip to San Sebastian aka Donostia (1:13) Notes on Ingredients (2:30) Prepping the Pan (3:30) Making the Batter (4:39) Baking the Cheesecake (6:27) Resting and Serving (7:39) Taste Test (9:44) Final Thoughts ________________________________________________________ #Dessert #Cheesecake #BasqueCheeseCake #BasqueFood #BurntCheesecake #SpanishFood #SanSebastian #Food #Cooking Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.