Basque Burnt Cheesecake with Idiazabal Smoke &Black Cherry Compote 🍒✨⠀The viral Spanish dessert with a smoky cheese twist.Burn, drip, devour. 🌿

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📝 Ingredients

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🧀 The Smoky Cheesecake Base

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・24 oz cream cheese, softened

・1¼ cups granulated sugar

・5 large eggs, room temperature

・1 cup heavy cream

・3 oz Idiazabal cheese, finely grated

・3 tbsp all-purpose flour

・1 tbsp pure vanilla extract

・½ tsp fine sea salt

・½ tsp smoked paprika

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🍒 The Black Cherry Compote

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・2 cups fresh black cherries, pitted

・⅓ cup granulated sugar

・3 tbsp lemon juice

・2 tbsp port wine

・1 tsp cornstarch

・1 tbsp cold water

・1 cinnamon stick

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🌿 The Finishing Crown

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・Fresh thyme sprigs

・1 tbsp powdered sugar for dusting

・Extra whole cherries

・Flaky sea salt

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👩‍🍳 Instructions

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🔥 Preheat the oven to 425°F and line an 8-inch

springform pan with two layers of parchment paper.

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🥣 Beat cream cheese and sugar in a stand mixer until

silky smooth and free of lumps.

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🥚 Add eggs one at a time, beating thoroughly between

each addition for a smooth glossy base.

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🧀 Stream in heavy cream, then fold in grated Idiazabal,

flour, vanilla, salt, and smoked paprika.

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🎨 Pour the silky batter into the prepared pan and tap

firmly to release any air bubbles.

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🔥 Bake for 50 minutes until the top turns deep

mahogany and the center still wobbles like jelly.

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❄️ Cool the cheesecake at room temperature for 1 hour,

then chill in the fridge for 4 hours.

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🍒 Simmer cherries with sugar, lemon juice, port, and

cinnamon stick for 10 minutes until syrupy.

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🥄 Whisk cornstarch with cold water, stir into the

cherries, and cook until thick and glossy.

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🌿 Slice the cheesecake, crown each piece with warm

cherry compote, and finish with thyme sprigs, powdered

sugar, and flaky salt.