Cheesecake Basque with homemade cream cheese

Basque cheesecake is a type of cheesecake that originated in San Sebastián, Spain. It is characterized by its burnt top and soft, custard-like center. The cheesecake is made with a simple batter of eggs, sugar and cream cheese. The burnt top is the result of the cheesecake being baked at a high temperature.

The Basque cheesecake is a relatively recent invention. It was created in the 1990s by Santiago Rivera, the chef-owner of La Viña, a restaurant in San Sebastián. Rivera was experimenting with different cheesecake recipes, and he accidentally created the Basque cheesecake when he baked the cake at a higher temperature than he intended. The burnt top was a surprise, but Rivera and his customers loved the cheesecake's unique flavor and texture.

The Basque cheesecake quickly became popular in San Sebastián, and it soon spread to other parts of Spain. In recent years, the cheesecake has become a global sensation, and it is now available in restaurants and bakeries all over the world.

Recipe

Ingredients:

200g cream cheese

50g sugar

2 eggs

100g milk

Homemade Cream Cheese

Sure, here is a recipe for homemade cream cheese:

Ingredients:

1 L whole milk
1/2 teaspoon salt
2-3 tablespoons lemon juice or vinegar
Instructions:

In a heavy-bottomed saucepan, add the milk.
Heat the milk over medium heat until it comes to a simmer.
Reduce the heat to low and add the lemon juice or vinegar.
Stir constantly for about 5 minutes, or until the milk curdles and separates into curds and whey.
Line a colander with cheesecloth and place it over a bowl.
Pour the curdled milk mixture into the colander and let it drain for about 30 minutes, or until most of the whey has drained out.
Reserve the whey and transfer the curds to a food processor or blender + 1/2 cup whey.
Process the curds until they are smooth and creamy.
Season with salt to taste.
Transfer the cream cheese to an airtight container and refrigerate for at least 2 hours before using.
Homemade cream cheese can be stored in the refrigerator for up to 2 weeks.

Enjoy!