Basque cheesecake, with its impossibly rich, custardy interior and bronzed, almost burnt exterior, has taken the dessert world by storm. But what if we could add another layer of intrigue, a whisper of smoke that complements the caramelized notes and creamy texture? This recipe reimagines the classic, infusing it with the subtle smokiness of lapsang souchong tea, creating a truly unique and unforgettable experience.

Image Credits: BBCgoodfood.com

The Smoky Heart: Lapsang Souchong Tea

Lapsang souchong, a black tea known for its distinctive smoky aroma, is the secret ingredient in this twist on tradition. Its smoky character, reminiscent of wood fires and aged leather, creates a captivating counterpoint to the cheesecake’s sweetness. You can either infuse the cream cheese directly with steeped tea leaves or create a smoked sugar crust for an even more intense experience.

Recipe: A Symphony of Smoke and Cream

Ingredients:

• 2 pounds cream cheese, softened
• 1 1/2 cups granulated sugar, divided
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 1/4 cup all-purpose flour
• Pinch of salt
• 1 tablespoon loose-leaf lapsang souchong tea (or 2 tea bags)

Instructions:

1. Smoke it up (optional): Preheat oven to 225°C (435°F). Place the sugar in a small ovenproof dish and bake for 10-15 minutes, stirring occasionally, until lightly caramelized and smoky. Alternatively, steep the tea leaves in hot water for 5 minutes, strain, and add the tea concentrate to the sugar. Pulse in a food processor until a fine, smoky sugar is formed.
2. Creamy Embrace: In a large bowl, beat the cream cheese and half the sugar until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, remaining sugar, heavy cream, flour, and salt until just combined.
3. Infuse with Smoke: If using loose tea leaves, strain the batter through a fine-mesh sieve to remove them.
4. Preheat and Bake: Preheat oven to 400°C (750°F). Pour the batter into a greased 9-inch springform pan. Bake for 40-45 minutes, or until the edges are set and the center jiggles slightly. Reduce the oven temperature to 350°C (660°F) and bake for an additional 10-15 minutes, or until the top is deeply golden brown and slightly cracked.
5. Cool and Enchant: Let the cheesecake cool completely in the pan before chilling for at least 4 hours, preferably overnight. Serve at room temperature, dusted with smoked paprika or cocoa powder for an extra smoky touch.

Tips for a Perfect Dance:

• Use full-fat cream cheese for the richest flavor and texture.
• Don’t overmix the batter, as this can lead to a dense cheesecake.
• The cheesecake will crack, and that’s okay! It’s part of its rustic charm.
• Serve with a drizzle of honey, berries, or a dollop of crème fraîche for added indulgence.

This recipe is more than just a cheesecake; it’s an experience. The gentle smokiness of lapsang souchong dances with the creamy sweetness, creating a dessert that is both familiar and surprising. So, light a metaphorical fire, embrace the smoke, and bake yourself a Basque cheesecake unlike any other.

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Basque Cheesecake FAQ’s: Untangling the Smoky Secrets

Your recipe for Basque cheesecake with a smoky twist sounds incredible! To complement it, here are some FAQs that might pique your readers’ interest:

About the Smoke:

• Can I substitute lapsang souchong with another smoked tea? Yes, you can experiment with other smoky teas like smoked paprika tea or even smoked pu-erh. However, the flavor profile will vary depending on the chosen tea.
• Is the smoky flavor overwhelming? No, the smokiness is subtle and complements the sweetness, adding depth and complexity.
• Will the smoky flavor disappear during baking? Some of the smokiness might mellow, but it should still be present in the finished cheesecake.

Baking and Texture:

• What if my cheesecake cracks excessively? Some cracking is inevitable and adds to the rustic charm. However, if it cracks significantly, it might indicate over-baking. Reduce baking time slightly next time.
• My cheesecake isn’t as jiggly as I expected. Did I do something wrong? The jiggle should be slight in the center, more of a wobble than a full jiggle. Don’t over-bake, aim for a golden brown exterior with a slightly runny center.
• Can I use a water bath for this recipe? This recipe doesn’t require a water bath, but you can try it if you prefer a denser cheesecake.

Serving and Variations:

• What are some good toppings for this cheesecake? Fresh berries, honey, caramelized nuts, or a simple dusting of cocoa powder or smoked paprika all pair well.
• Can I make this cheesecake gluten-free? Yes, you can use gluten-free flour or omit the flour altogether for a denser, more custardy texture.
• How long does this cheesecake last? Store it covered in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Bonus Tip: Get creative! You can infuse the cream cheese with other smoky ingredients like roasted peppers or chipotle peppers for a unique twist.

I hope these FAQs help your readers bake and enjoy this intriguing smoky Basque cheesecake!