Gochujang Basque Cheesecake

Gochujang Basque Cheesecake

I recently travelled to Basque Country and was fortunate enough to try the original Basque cheesecake where it was invented: La Viña in Donostia San Sebastián. 

It was packed. Bustling with both locals and tourists, the restaurant was buzzing with patrons looking yearningly trying to catch the waiter’s attention. 

“Tarta de queso, por favor! Gracias!”

I couldn’t get myself to say cheese cake por favor so I parroted what the old lady next to me said. 

The man who got my order gave me a warm smile and dexterously portioned two half slices of cheese cake. 

I walked back to the tables with my hands full of other pintxos to enjoy the cheesecake without being shouldered and squeezed at the bar counter. 

I remember the first bite: creamy, airy, sweet, and cheesy— but not in a bad way; just the right amount of savory to want to keep eating more. Slightly charred on the top, but creamy in the center: it was simply perfect. 

It wasn’t like anything I’ve ever tried. I’ve sworn over these years to my American friends who grew up with the Cheesecake Factory they’ve never had an actual proper well baked cheesecake. The only cheesecake I liked and swore by was the Japanese cheesecake for its airiness and savoriness that wasn’t sickening. 

But this, there was life before La Viña Basque cheesecake, and there was life after (better, but also worse that I don’t live in arms reach of San Sebastián)

I knew I had to recreate it, and with my own little Korean twist. I know it’s not gonna be as good as the original, but this gochujang Basque cheesecake, ended up being very special in its own way especially if you like more experimental desserts. 

Ingredients (Serves 8)

• 500g cream cheese (room temperature)
• 135g sugar
• 200g heavy cream
• 20g AP flour
• 3 eggs
• 60g gochujang

1. Preheat oven to 220°C / 425°F (200°C fan). Place shelf in middle of oven.
2. Line springform with scrunched baking paper.
3. Using a stand mixer or electric mixer, whip the cream cheese and sugar together at medium speed for five minutes or until the cream cheese looks light and fluffy.
4. Add the eggs in one by one, until fully incorporated.
5. In separate bowl, whisk flour and half of the cream until smooth. Gradually add remaining cream to form a thick paste.
6. Pour the flour and cream mixture into whipped cream cheese. Scrape down the sides and mix until smooth.
7. Reserve 75 ml or ¼ cup of the cheesecake batter for the gochujang. Mix the batter with gochujang until smooth.
8. Pour remaining batter into the springform. Tap on counter to remove air bubbles.
9. Dollop the gochujang batter on top, then using chopsticks or a fork mix to create swirls.
10. Bake for 45 mins or until deep golden brown, watching closely the last 15 mins.
11. Remove from oven: the center should still be soft and wobble. Cool in pan for at least two hours at room temperature.
12. Transfer the cheesecake in the fridge for better flavor the next day.
13. Release from springform and let the cheesecake come to room temperature for best flavor and texture.
14. Enjoy!

Gochujang Basque Cheesecake

4 from 39 votes

Recipe by Doobydobap

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

A zingy take on the classic Basque cheesecake. An unexpected marriage of spicy gochujang and sweet cream cheese in one bite.

Ingredients

• 500 g cream cheese (room temperature)

• 135 g sugar

• 200 g heavy cream

• 20 g AP flour

• 3 eggs

• 60 g gochujang

instructions

• Preheat oven to 220°C / 425°F (200°C fan). Place shelf in middle of oven.
• Line springform with scrunched baking paper.
• Using a stand mixer or electric mixer, whip the cream cheese and sugar together at medium speed for five minutes or until the cream cheese looks light and fluffy.
• Add the eggs in one by one, until fully incorporated.
• In separate bowl, whisk flour and half of the cream until smooth. Gradually add remaining cream to form a thick paste.
• Pour the flour and cream mixture into whipped cream cheese. Scrape down the sides and mix until smooth.
• Reserve 75 ml or ¼ cup of the cheesecake batter for the gochujang. Mix the batter with gochujang until smooth.
• Pour remaining batter into the springform. Tap on counter to remove air bubbles.
• Dollop the gochujang batter on top, then using chopsticks or a fork mix to create swirls.
• Bake for 45 mins or until deep golden brown, watching closely the last 15 mins.
• Remove from oven: the center should still be soft and wobble. Cool in pan for at least two hours at room temperature.
• Transfer the cheesecake in the fridge for better flavor the next day.
• Release from springform and let the cheesecake come to room temperature for best flavor and texture.
• Enjoy!

Recipe Video

Notes

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