Recipe: Basque Cheesecake

(Image credits: Umami Committee)

The dessert of the moment can be made with an ingredient that enhances the umami taste

São Paulo, January 2022 – Chosen by The New York Times as the flavor of the year 2021, Basque cheesecake, also known as tarta de queso de La Viña, originates from Spain. Like other international recipes, the Basque cheesecake has won over Brazilian palates and inspired adaptations of the original recipe.

With the idea of adding umami taste to the dessert, Chef and nutritionist Lisiane Miura, from the Umami Committee, developed an exclusive recipe using grated Parmesan cheese. “The presence of Parmesan allows you to experience the umami taste in a light and delicious way. This is because Parmesan is rich in glutamate (or glutamic acid), the main compound responsible for providing the umami taste. In addition to the amazing flavor, the ease of preparation also stands out in the choice and success of the dish,” concludes Miura.

Check out the recipe below:

UMAMI BASQUE CHEESECAKE

INGREDIENTS:

• 3 small containers of cream cheese (450 g)
• 1 cup grated Parmesan cheese (100 g)
• 1½ cups sugar (225 g)
• 5 eggs (250 g)
• 1½ cups fresh cream (300 ml)
• ½ cup sifted wheat flour

PREPARATION METHOD

1. Cut two large pieces of parchment paper. Lightly moisten the paper with water and line a springform pan (23 cm in diameter), stretching the paper carefully so it doesn’t tear. Leave about 3 cm of paper extending beyond the edge of the pan. Set aside.
2. In the bowl of a stand mixer, place the cream cheese, cheese, and sugar, and beat on medium speed for 2 minutes or until smooth. Add the eggs one at a time, beating after each addition until you obtain a uniform cream. Without stopping the mixer, add the cream and beat for 1 minute. Add the sifted flour and gently fold with a spatula until combined.
3. Pour the batter into the prepared pan, place it on a baking tray, and bake in a preheated medium oven (180°C/350°F) for 45 minutes or until firm. Increase the temperature to 200°C/390°F and bake for another 10 minutes, or until the surface is golden brown.
4. Remove from the oven, let it cool completely, and unmold. Remove the paper and serve at room temperature or chilled.

CURIOSITIES

1. Basque cheesecake is not very sweet and does not have a crust base.
2. One of the features of this cheesecake is its well-browned surface.
3. Unlike the original version, this recipe includes grated Parmesan cheese, an ingredient that gives a light umami taste to the dessert.
   

Preparation time: 20 minutes (+ 55 minutes baking)
Serves: 8 portions

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers from the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the lingering taste that remains for a few minutes after eating.
To learn more, visit www.portalumami.com.br.