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5 Minute Velvet Cake

 The Spanish "Burnt" Basque Cheesecake, which gained popularity around the start of the epidemic, is calling your name if you're reading this. 

Baking became a coping tool for many of us, maybe even a therapeutic one. Like many others, I became addicted to online cooking parties and the abundance of handmade yeast starters, which I affectionately called Bread Pitt, Herculyeast, or my erratic sourdough, Leonardough. 

Aside from handmade bread, several treats that you may not have heard of previously also had a huge renaissance around this period. Countless people, myself included, were captivated by the San Sebastian cheesecake, which is more well known in the US as the Spanish "Burnt" Basque Cheesecake. The term "La Viña" comes from a café in San Sebastian, Spain, and it is a contemporary Spanish dessert. Istanbul is also home to a plethora of versions of this dish. This cheesecake doesn't call for a crust, but a hot oven will caramelize the top and edges of the batter creating a tasty "crust" texture. 

Unlike other cheesecake recipes, this one doesn't call for a mad scientist's degree in cooking or baking, and it also doesn't call for ingredient lists that are longer than your torso (anything from five to seven components at most). There's no crust to mess with, and it's almost fail-proof. 

Just use a springform pan or a glass pie plate—I used the latter—to transfer the batter. I had to cut the recipe in half since I ran out of ingredients, but it turned out just fine even though it is usually thicker.

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If the pictures don't entice you to try your hand at making this cheesecake, maybe the words will. 

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Desserts are delicious, but I like ones that aren't too sugary. This has the ideal amount of sweetness to satisfy my desires, along with a delicate cheese taste, a wonderfully caramelized outside layer, and a really creamy inside.My favorite dessert, a mix of basic pound cake and cheesecake, is what this dish brings to mind. The dessert is perfect for satisfying a sweet need in the middle of the night, after supper, or with a cup of coffee first thing in the morning. Would also look really beautiful placed on a table during a formal supper. Tu, a food blogger with many other recipes on her site Cookmorphosis, is the source of the recipe that I often use. 

How to Make


The "Cookmorphosis" features a photo of a Basque cheesecake that has been caramelized. [Image courtesy of Cook Morphosis]


8-inch springform pan, or a pie dish would do in a pinch.

 Encaustic papers

Recipe Items 

Cake mix for cheesecake

Three 1.5-pound blocks of cream cheese, melted at room temperature.

Thawed three big eggs

1 cup of sugar, and an additional 1/4 cup for a sweeter cheesecake.

at room temperature, two cups of heavy cream

*Use 1 teaspoon of vanilla or flavored essence if desired. ½ teaspoon of salt. ⅓ cup of sifted all-purpose flour or cake flour. Although it is not required, I use almond.

For use in frying pans

Set aside 2 ounces of unsalted butter to soften when left out at room temperature.


Warm the oven up to 400 degrees Fahrenheit.

Put the sugar and fully melted cream cheese blocks into the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed for about 30 seconds, or until combined.

Just stop whipping the cream cheese right away and let it soften at room temperature if you can't get it to whip nicely.

Beat in the eggs one at a time with the cream cheese mixture until well combined, which should take around one minute. With each additional egg, the mixture will thicken and smooth out.

Then, after about 30 seconds of beating, add the heavy cream, salt, and vanilla extract and beat until the mixture is smooth. While you're mixing, use the spatula to scrape down the edges of the bowl.

Slowly add the flour mixture to the cream cheese mixture and stir until combined, about 30 seconds. Make sure there are no lumps in the batter; it should be silky smooth.

Melt the butter and use it to coat the baking pan's bottom and sides.

For the pan liner, measure and cut two large pieces of parchment paper. To fit my 8-inch baking pan, I cut parchment paper into 15-inch squares. For easier placement and retention, gently oil the spaces between the parchments.

After pouring batter into the pan, smooth the top with a spatula or the back of a spoon if needed.

In a preheated oven, bake the cheesecake for forty minutes. It should be dark brown or caramelized on top of the cheesecake. *It wasn't dark enough when I started, but I cranked up the oven temperature to 425 F for another 5 minutes, and it turned out just right.

After the cheesecake has cooled completely, cut it into serving pieces. Once taken out of the oven, the cheesecake's top will drop an additional inch or two. Either serve it chilled or at room temperature


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