![]() Press mixture into bottom of a 10-inch springform pan. Stir together crushed graham crackers, melted butter and 1/2 cup light brown sugar in a bowl. Yield: About 12 to 14 servings INGREDIENTSĢ cups crushed graham crackers (from about 16 cracker sheets)ġ/2 cup unsalted butter (1 stick), meltedġ/2 packed cup plus 2 teaspoons light brown sugar, divided useĢ (8-ounce) packages cream cheese, softenedģ/4 cup plus 3 tablespoons granulated sugar, divided useġ 1/2 teaspoons vanilla extract, divided useġ. The recipe isn’t complicated, but there are intervals of times necessary for cooling and chilling, so it is the kind of dish you want to make when you are hanging out at home. Use the original cream cheese and full-fat sour cream. The scrumptious crown on top is a mixture of fresh blueberries and sugar, cooked just long enough to dissolve the sugar and have the berries start to release a little purple-blue juice.īack in the day when I taught cooking classes, someone would always ask about substituting low-fat sour cream, or reduced-fat cream cheese. Snagged from Food & Wine magazine (August 2020), this delicious cheesecake teams a traditional graham cracker crust with a luscious cheesecake topped with a sweetened sour cream topping. ![]() ![]() ![]() (Photo by Cathy Thomas) Cheesecake with Blueberries Blueberries cooked with granulated sugar top a traditional cheesecake mae with a graham cracker crust. Buckley credits La Vina, a bar in San Sebastian’s Calle 31 de Agosto for the recipe. Source: Adapted from “Basque Country” by Marti Buckley. Before serving, remove the outer part of the springform pan and gently tug away the parchment paper. Bake for 50 minutes (75 minutes in my oven), or until a little jiggly in the center and richly browned. Pour batter into the center of prepared springform pan. Sift flour over top of mixture and gently fold it in.ģ. Incorporate the eggs, one at a time mixing until thoroughly incorporated before adding another egg. In the large bowl of an electric stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (I had to cut two extra strips of parchment paper, about 3-by-5-inches, to patch where my sheet of parchment paper didn’t reach, pressing them against the buttered surface to anchor them).Ģ. Press a sheet of parchment paper into the pan, leaving 2 to 3 inches overhanging the top of the pan and pleating the paper where it begins to crease. Grease a 10-inch springform pan with soft butter and line it with parchment paper. My pal Chef Cathy Pavlos bakes her Basque cheesecakes in her air frier and says it makes a perfect darkened exterior.Ģ 1/4 pounds cream cheese (not fat reduced or whipped), room temperatureġ. In my oven, that was good advice - it needed more time to brown correctly. My niece Holly recommends an extra 20 to 25 minutes of baking. Fresh berries are a nice accompaniment, too. (Photo by Cathy Thomas) Basque Cheesecake (Gazta Tarta)Īccording to cookbook author Marti Buckley, “this cake has no crust - the parts of the cake in contact with the pan brown faster, forming a natural crust that transitions gradually into the creamiest of cheese custards.” She suggests serving it with a glass of Sherry. Basque Cheesecake (Gazta Tarta) is made without a crust, though it may need some extra baking time. If a more traditional style is your preference, I’ve included two additional recipes that I also recommend. Now it’s my new go-to recipe for fall gatherings. She recommended the La Vina Cheesecake recipe found in Marti Buckley’s cookbook, “Basque Country.” It’s easy to make, a six-ingredient formula. Holly is a pastry chef and a big fan of San Sebastian and its famous cheesecake. Pintxo bars serve generous wedges.Īs with many sweet treats, I relied on my niece Holly to guide me. Small specialty shops in the city sell them whole. The creamy mix below the dark veneer is somewhere between a New York cheesecake and a flan. Rich in cream cheese, the not-too-sweet dessert boasts a blackened top. Nestled in the Basque country, the city offers its share of culinary treasures, starting with pintxos (their version of tapas), wine, and oh-so-fresh seafood.īut it was their cheesecake, the most famous version in all of Europe, that wooed me. Yes, it was beautiful and the Spaniards welcoming, but it was the food that put it over the top. Several days in San Sebastian, Spain, fulfilled the top spot on my must-see file.
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