This style of cheesecake was created by Chef Santi Rivera at his family’s restaurant, La Viña, in the Basque region of Spain.Baked at a higher temperature than American-style cheesecake, this version develops a deeply caramelized, almost burnt top crust that conceals a smooth, custard-like interior.Basque-style cheesecake is traditionally served still warm or at room temperature, without toppings or accompaniments, as two small slices.

Pumpkin Basque Cheesecake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  4 (8-ounce) packages (907 grams) cream cheese, softened1¼ cups (250 grams) granulated sugar½ teaspoon (1.5 grams) kosher salt5 large eggs (250 grams), room temperature2 large egg yolks (37 grams), room temperature1¼ cups (300 grams) heavy whipping cream1¼ cups (305 grams) canned pumpkin2 teaspoons (8 grams) vanilla extract¼ cup (31 grams) all-purpose flour1½ teaspoons (3 grams) pumpkin pie spice InstructionsPreheat oven to 425°F (220°C).Lightly spray a 9-inch springform pan with cooking spray.Line pan with 2 (16x12-inch) pieces of parchment paper layered crisscross, folding excess over sides of pan.In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape si

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