Did not smoke this but spectacular nonetheless!

[Danblacksher]

I happen to watch a video from a restaurant in Spain. They served something called a basque cheesecake. Basque cheesecake, also known as tarta de queso vasca, is a crustless cheesecake originating from the Basque Country in Spain, characterized by its caramelized, nearly burnt exterior and creamy, custard-like interior achieved by baking at high temperatures.

I made one and let me tell you it is phenomenal. I made a simple fresh strawberry syrup to go on top and holy moly it is good!

 

[JckDanls 07]

NOOOO... I'm not showing this to the wife...

 

[voyager 663rd]

Looks good! Found a recipe (google eventually translates so be patient).

Not counting a topping if used, only has 4 ingredients

Cheesecake Vasco (Tarta de queso La Viña) sin gluten

El cheesecake vasco o tarta de queso que nació del restaurante La Viña, tiene una parte superior muy dorada y por dentro es suave y sedoso.

es.cravingsjournal.com

 

[BigW.]

ATK did a recipe awhile back also.

The Story Behind the Famed Basque Country Cheesecake | America's Test Kitchen

How did this 5-ingredient cheesecake become a global sensation? Click through to find out.

www.americastestkitchen.com

 

[Danblacksher]

Here is what I used and worked very well. I added the vanilla because I love vanilla. And my recipe for a fresh strawberry simple syrup

Basque Cheesecake

Prep Time: 10 Hour

Total Time: 10 Hour

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
• 
  
• 2 tsp vanilla

INSTRUCTIONS

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. 2 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.

Strawberry syrup

• 170g / 6oz Fresh Strawberries (chopped)
• 170g / 6oz Granulated sugar
• 1tbls Water
• Few drops of red gel colouring (Optional)
• Safety warning, all sugar recipes of this nature, cooks at a very high temperature, so please be careful when replicating this recipe, and keep children and pets well away from the stove.
• Start by adding the water to a pan, on a medium heat.
• Now pour in the sugar, and let it heat up for a moment.
• Time to add your chopped strawberries, give them a good stir, and bring to a boil.
• To prevent sugar crystals forming later, put the pan lid on and let it boil for 2 minutes, the steam will wash any sugar crystals down the insides of the pan and into the liquid.
• Take the lid off the pan, and let it reduce for 2 to 3 minutes.
• An optional step here is to add a few drops of red food colouring, I find the Gel types work very well with this recipe.
• Once your syrup has reduced for the 2 to 3 minutes, it’s ready to bottle, if you do find it’s thickened a bit too much, add a few drops of water to thin it down a little, but if you stick to times I’ve given, it should be fine.
• Now carefully sieve the mixture into a jug, by pushing it through the sieve with a spatula.
• Once you can’t get another drop through, pour the syrup into a squeezy bottle, and that’s it, you can keep this in the fridge for 3 to 4 weeks.
• This strawberry syrup recipe, it’s very quick n easy to make, and is great for drizzling on cakes, doughnuts, ice cream, etc.
• Enjoy.

 

[Jim_C]

Great looking cheese cake. Nice and tall and soft. Wow.

 

[larroyo101]

I happen to watch a video from a restaurant in Spain. They served something called a basque cheesecake. Basque cheesecake, also known as tarta de queso vasca, is a crustless cheesecake originating from the Basque Country in Spain, characterized by its caramelized, nearly burnt exterior and creamy, custard-like interior achieved by baking at high temperatures.

I made one and let me tell you it is phenomenal. I made a simple fresh strawberry syrup to go on top and holy moly it is good!

View attachment 722534View attachment 722535View attachment 722536View attachment 722537View attachment 722538

 

[crazymoon]

DB, Very nice, thanks for sharing!

 

[JLinza]

That looks great, thanks for sharing

 

[BrianGSDTexoma]

Man that sounds good.

 

[Ishi]

Looks very interesting!