Basque Cheesecake

After making this luscious cheesecake a few times, I realize it’s my kind of recipe; simplicity of ingredients, easy to pull together, foolproof and as beautiful as it is delicious. The original recipe comes from La Vina in San Sebastian, Spain, an iconic restaurant which has been in business since 1960! After researching many recipes, I found the recipe from The Little Epicurean, was the most straightforward and delicious adaptation. If you haven’t eaten or made one yet, do it now. It’s creamy and rich, but also lighter than regular cheesecake. It cooks very quickly in a hot oven and it never fails to impress.

I’ve chosen to mix goat cheese with cream cheese for a mild tangy finish. I tested a few versions, like using Mascarpone cheese. It did not go well. The mascarpone has a higher fat content, and the fat leaked causing the cheesecake to deflate. The traditional recipe does not call for a crust, but The Little Epicurean added a vanilla cookie crust, which sounds delicious. I made mine without the crust and it’s fabulous. The crust, should you add it, will add a delightful addition of texture and crunch. Either way, it’s a winner. I hope you make it.

Enjoy!