Basque cheesecake, also known as Tarta de Queso, is a unique dessert that originated in the Spanish region of the Basque Country. Unlike traditional cheesecakes, Basque cheesecakes have a dark, caramelized top and a creamy, almost liquid interior. This characteristic texture and flavor make it a beloved treat all over the world.

The history of Basque cheesecake dates back to the 1990s, when chef Santiago Rivera of La Viña restaurant in San Sebastián began experimenting with cheesecakes. He wanted to create a cheesecake that was different from the traditional American version, which often has a firm texture. Rivera's experiments resulted in a cheesecake with an intense caramel flavor and a soft, creamy interior.

The secret to Basque cheesecake lies in its preparation. The cheesecake is baked at a high temperature, which causes the top to caramelize and develop a slightly bitter flavor. The inside, however, remains soft and creamy, which provides a perfect balance between sweet and bitter.

Basque cheesecake is often served at room temperature, without any additional toppings or garnishes. The simplicity of the dessert emphasizes its unique flavor and texture. The cheesecake is a perfect end to a meal, and is often paired with a glass of sweet wine or coffee.

The popularity of Basque cheesecake has increased dramatically in recent years. The dessert can be found in restaurants and bakeries all over the world, and there are countless variations on the original recipe. Whether you are an experienced baker or a novice, Basque cheesecake is a delicious and unique dessert that is sure to impress.

Here is a recipe for a Basque cheesecake flavored with Molina Chai, chai powder with bourbon vanilla, which is the Molina Chai Madagascar. The recipe has been adjusted to compensate for the proportions of sugar.

Ingredients:

  • 200 grams of cream cheese (for example Philadelphia)
  • 200 grams of mascarpone
  • 2 large eggs
  • 12 grams of Molina Chai chai powder with bourbon vanilla
  • 70 grams of sugar (7 grams are already in the batter, so 63 grams extra to compensate)
  • 100 grams of whipped cream
  • 1 tablespoon of flour (about 10 grams)
  • Pinch of salt

Requirements:

  • Food processor or hand mixer
  • Springform pan (20 cm)
  • Baking paper

Preparation:

  • Preheat the oven to 220°C.
  • Line the springform pan with baking paper. Make sure the paper hangs over the edges, so that the cheesecake can rise properly.
  • Mix the cream cheese and mascarpone in a bowl until smooth.
  • Add the eggs one at a time, mixing well between each addition.
  • Add the sugar and mix until completely incorporated.
  • Add the Molina Chai chai powder and mix well to ensure the flavour is evenly distributed.
  • Add the heavy cream and mix again until smooth.
  • Sift the flour over the batter and add a pinch of salt. Mix until well combined.
  • Pour the batter into the prepared springform pan.
  • Bake the cheesecake in the preheated oven for 25-30 minutes, or until the top is dark brown and the cheesecake is still slightly wobbly in the middle.
  • Let the cheesecake cool in the pan on a wire rack. Then you can put it in the fridge to firm up further, at least 4 hours or overnight.
  • Serve the cheesecake at room temperature.

Enjoy your delicious Basque cheesecake with a unique twist of Molina Chai and Bourbon Vanilla!