Burnt Basque cheesecake: with just five ingredients, making it yourself is easier than you might think.
has re-created the restaurant’s tasting menu every season. But one dessert has remained unchanged: the burnt Basque cheesecake. Invented in San Sebastian, Spain, and popularized in recent years — you can also catch a version at Simone in the Arts District — Beran’s oozy, crustless cheesecake is not part of the tasting menu or even available every night. It’s reserved for diners celebrating birthdays or other special occasions when the kitchen has a batch.
“As soon as I got home, I went to work on producing it. There were a couple of recipes online, but nothing turned out right. As a chef, whenever you look at something, you start to overthink it. So I tried whipping cream first and partially cooking the custard before baking. When I got the color, the texture was grainy and vice versa.
The oven has to be the right temperature. Make sure it’s fully heated before you make the batter. If you have an oven thermometer, use it and adjust your dial to get to and keep it at 450.Use Philadelphia cream cheese; other brands don’t work as well. Shake the pan; the edges should be set and the middle should be really loose and jiggly, like Jell-O when it’s still setting. If it were cake, there’s no way you’d think it’s done.
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