Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, basque burnt cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be. Overly dark on the top, no biscuit or sponge base. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust.
Basque Burnt Cheesecake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Basque Burnt Cheesecake is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook basque burnt cheesecake using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Basque Burnt Cheesecake:
- Make ready 24 oz cream cheese, room temperature
- Prepare 1 1/4 cups sugar
- Get 4 eggs
- Get 1 1/2 cups heavy cream
- Prepare 1 tsp vanilla
- Get 1/4 cup flour
- Prepare 1/2 tsp salt
The unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top that challenges the concept of the perfect baked cheesecake has been on my mind for some time ever. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges. I was convinced that the cheesecake from my second cookbook sweet was the best I had made.
Instructions to make Basque Burnt Cheesecake:
- Preheat oven to 210C.
- Prepare a 8” spring pan by lining it with wax papers. Make sure the wax paper comes up over the edges so that when the cream cheese mixture rises it will not spill.
- Beat cream cheese and sugar with a mixer on low-medium for 2-3 minutes or until the mixture is no longer grainy from the sugar.
- Add the eggs one at time making sure the egg is well combined before adding the next egg.
- Add the heavy cream and vanilla. Mix until evenly combined.
- Add the flour and salt. Mix for 20-30 seconds until evenly combined.
- Pour the cream cheese batter into the cake pan and make for 55 minutes or until deeply brown but still jiggly in the middle of the cake when shaken.
- Take it out of the oven and cool completely in the pan at room temperature. It may take 2-4 hours to completely set. after.
- Once completely cool, release from the cake pan and peel off excess wax paper for the side. You may refrigerate the cake if you like.
This burnt cheesecake is originated from Basque in Spain. The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour. But, the recipe has been tweaked by many people. "This "burnt" cheesecake from the Basque Country doesn't require making a crust, so it's a super easy recipe! It doesn't need much time to cool and it doesn't matter if the surface cracks and gets browned. Basque burnt cheesecakes are well known to be the easiest cheesecake to make.
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