We may not be able to travel right now but that doesn’t mean we can’t eat the delicious foods we discovered while away. I recently was reminded of Adam and I’s trip to Spain and the small little surfing town of San Sebastian that we visited while there. In the evening, we would wander around the small town looking for a bar to grab some pinchos (small traditional snacks typically eaten in bars in northern Spain) and on one of those evenings, we were also introduced to a popular dessert in the region, the Burnt Basque Cheesecake. Unsure of how to make it myself, I recently scoured the internet in search of a recipe that was not only super simple but tasted just as I had remembered. Not only was I super happy with how my cheesecake turned out but I would highly recommend giving this dessert recipe a good if you are looking for something to whisp you away to memories of Spain with a single bite!

Enjoy!

INGREDIENTS:

Unsalted Butter
2 LBS of Cream Cheese - Room Temperature
1.5 CUPS of Sugar
6 Large Eggs
2 CUPS of Heavy Cream
1 TSP of Kosher Salt
1 TSP of Vanilla
1/3 CUP of Flour

10” Spring Form Pan
Parchment Paper
Sifter

DIRECTIONS:

Preheat oven to 400 degrees and make sure your middle rack is not obstructed.

Using unsalted butter, butter your springform pan and line with two pieces (overlappings slightly in the middle) of parchment paper. You need them to help hold up the cheesecake once it rises so it’s okay if it comes over the top of the pan (just make sure it’s not too tall where it will touch the oven elements.

Beat cream cheese and sugar with a hand mixer on medium-low until sugar dissolves and the texture is smooth. Remember to scrape the sides!

Next, increase your speed slightly before adding one egg in at a time in 15-seconds intervals.

Next, reduce your speed slightly and add in your cream, salt, and vanilla. Mix until well incorporated, approximately 20-30 seconds.

Next, sift in your flour and beat on low until well incorporated. Make sure to scrape down the sides of the bowl to get the extra build-up on there. The batter should be a smooth consistency.

When ready, pour batter into your springform pan and bake on the medium rack for 60-65 minutes until it’s a deep golden brown.

When ready, set cheesecake aside to cool in the springform pan. The cheesecake will fall dramatically so don’t worry if it came over the sides a lot. Once cooled you can remove springform pan and carefully peel away the parchment paper.

At this point, feel free to cut the cake into wedges and serve however I like the consistency more the following day when it becomes more reminiscent of thicker creamy cheesecake as oppose to a flan texture.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes. If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

VIDEO POSTED BELOW

INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge.

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!