Basque Burnt Cheesecake
INGREDIENTS
1 tbsp butter or olive oil 2 garlic cloves, crushed 5 soft sundried or SunBlush tomatoes in oil, roughly chopped 3 x 400g cans plum tomatoes 500ml turkey or vegetable stock 1 tsp sugar, any type, or more to taste
142ml pot soured cream 125g pot fresh basil pesto basil leaves, to serve
Method
Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar, and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little. Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.
This famous cake originated from a restaurant in Spain called La Viña is in Donostia-San Sebastian. I have eaten it oceans of this cake!
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