Batera’s famed baked Basque cheesecake
One of the most memorable experiences of pintxo tasting will be this cheesecake, which is famous at La Vina in San Sebastian’s Parte Vieja. It’s light, fluffy, and smooth inside with a perfectly caramelised outer crust. You’ll be deeply satisfied with the generous portion and may even consider a second serving.
1kg cream cheese
1 tbsp flour
Preheat the oven to 100C. Break the eggs into a bowl and beat well. Pour the eggs into a large bowl with the cream cheese and mix with a wooden spoon.
Pour the rest of the ingredients into the bowl, individually. Start with the sugar, then the cream, lastly the flour. Use an immersion blender to create a smooth consistency.
Line a 9” springform pan with parchment paper. Be sure the paper carries about 3” above the pan, as the batter will rise in the oven when baking. Use scissors if necessary.
Pour the batter into the pan, place it in the centre of a sheet pan and then put it into the oven. Bake for 30-40 mins.
Remove the cake from the oven and peel back the paper. Remove from the pan and turn upside down onto a large plate. Let it cool before slicing. Enjoy!
Recipe: Joseba Lasa