Basque Cheesecake Loaf with Orange Flower Water-Scented Berries
Being a bona fide foodie and chef, I consider San Sebastian, Spain, one of the best food-centric cities in all my travels. There are at least two hundred pintxos (tapas) bars within a small downtown corridor. Each one has many food, wine, and cider specialties. The locals stroll from one to the other, enjoying their neighbors' company and excellent food. It's a way of life that I admire.
Burnt Basque cheesecake is the invention of Santiago Rivera in his pintxo bar, La Viña, in San Sebastian, Spain. It has no crust like most cheesecakes, emphasizing the creamy center, accentuated by the caramelized and burnt crust. I chose a loaf pan instead of a round cheesecake pan to create slices for a buffet. Line the pan with crinkled parchment paper well above the pan sides. Though not necessary, in the summer, I like to add a bowl of fresh berries with lime and orange flower water syrup.
Cheesecake ingredients
8 to 10 servings
INGREDIENTS:
Cheesecake
¾ cup allulose or ⅔ cup granulated sugar
⅓ cup cornstarch or arrowroot
½ teaspoon kosher salt
1 pound cream cheese, cut into ½ inch cubes
3 eggs
2 teaspoons vanilla extract
2 tablespoons Meyers lemon juice (save zest for berries)
1 cup cream
Pictured are blueberries, tayberries, black caps (black raspberries), strawberries, and red currants. Use whatever berries are fresh and available.
Scented Berries
⅓ cup allulose or ¼ cup granulated sugar
1 ½ tablespoons fresh lime juice
½ teaspoon orange blossom water
2 teaspoons finely grated Meyers lemon zest (best done on Microplane)
1 quart mixed berries (strawberries, blueberries, raspberries, red currants)
DIRECTIONS:
Cheesecake
Preferably, use an 8 ½ x 3 ½ x 4 (high) baking pan that holds six cups of liquid. An 8 x 4 x 2 ½ (high) pan measured on the bottom and 9 ½ x 5 ½ on the top will work as long as it easily holds six cups of batter. Line the baking pan with one large piece of parchment paper pressed into the corners and up the sides of the pan with at least 1 inch of paper above all sides. Place the pan on a baking sheet pan.
Preheat the oven to 425°F.
Blend the allulose (or sugar), cornstarch (or arrowroot), and salt in a food processor with the lid on. Add the cream cheese and combine until smooth, scraping down the sides of the bowl a couple of times. Add the eggs one at a time, mixing. Then add the vanilla, lemon juice, and cream. Thoroughly blend until smooth.
Pour into the prepared baking pan on the sheet pan. Place in the hot oven and bake until deeply golden brown on top and moderately jiggly, about forty to fifty minutes. Place the pan on a cooling rack and cool to room temperature for one to two hours. Refrigerate for another one hour.
To serve, remove from the pan by lifting the sides of the parchment paper. Cut into one-inch slices and serve alone or with the berries.
Scented Berries
Combine the allulose (or sugar) with the lime juice, orange flower water, and zest. Wash the berries and gently toss with the allulose mixture. Rest at room temperature, tossing occasionally until well combined. Serve in a bowl next to the cheesecake slices.
Basque Cheesecake Loaf with Orange Flower Water-Scented Berries
Ingredients
- ¾ cup allulose or ⅔ cup granulated sugar
- ⅓ cup cornstarch or arrowroot
- ½ teaspoon kosher salt
- 1 pound cream cheese, cut into ½ inch cubes
- 3 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons Meyers lemon juice (save zest for berries)
- 1 cup cream
- ⅓ cup allulose or ¼ cup granulated sugar
- 1 ½ tablespoons fresh lime juice
- ½ teaspoon orange blossom water
- 2 teaspoons finely grated Meyers lemon zest (best done on Microplane)
- 1 quart mixed berries (strawberries, blueberries, raspberries, red currants)
Instructions
- Preferably, use an 8 ½ x 3 ½ x 4 (high) baking pan that holds six cups of liquid. An 8 x 4 x 2 ½ (high) pan measured on the bottom and 9 ½ x 5 ½ on the top will work as long as it easily holds six cups of batter. Line the baking pan with one large piece of parchment paper pressed into the corners and up the sides of the pan with at least 1 inch of paper above all sides. Place the pan on a baking sheet pan.
- Preheat the oven to 425°F.
- Blend the allulose (or sugar), cornstarch (or arrowroot), and salt in a food processor with the lid on. Add the cream cheese and combine until smooth, scraping down the sides of the bowl a couple of times. Add the eggs one at a time, mixing. Then add the vanilla, lemon juice, and cream. Thoroughly blend until smooth.
- Pour into the prepared baking pan on the sheet pan. Place in the hot oven and bake until deeply golden brown on top and moderately jiggly, about forty to fifty minutes. Place the pan on a cooling rack and cool to room temperature for one to two hours. Refrigerate for another one hour.
- To serve, remove from the pan by lifting the sides of the parchment paper. Cut into one-inch slices and serve alone or with the berries.
- Combine the allulose (or sugar) with the lime juice, orange flower water, and zest. Wash the berries and gently toss with the allulose mixture. Rest at room temperature, tossing occasionally until well combined. Serve in a bowl next to the cheesecake slices.
Nutrition Facts
Calories
326.79Fat (grams)
26.07 gSat. Fat (grams)
15.09 gCarbs (grams)
19.27 gFiber (grams)
2.66 gNet carbs
16.63 gSugar (grams)
10.69 gProtein (grams)
5.57 gSodium (milligrams)
227.22 mgCholesterol (grams)
121.8 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.