Basque Burnt Cheesecake
Basque Burnt Cheesecake

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, basque burnt cheesecake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Basque Burnt Cheesecake is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Basque Burnt Cheesecake is something which I have loved my whole life. They’re nice and they look fantastic.

This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and. 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.

To begin with this recipe, we must prepare a few components. You can have basque burnt cheesecake using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Basque Burnt Cheesecake:
  1. Make ready 24 oz cream cheese, room temperature
  2. Make ready 1 1/4 cups sugar
  3. Make ready 4 eggs
  4. Get 1 1/2 cups heavy cream
  5. Prepare 1 tsp vanilla
  6. Take 1/4 cup flour
  7. Prepare 1/2 tsp salt

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. It is a crustless cheesecake that is cooked at very high heat.

Instructions to make Basque Burnt Cheesecake:
  1. Preheat oven to 210C.
  2. 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.
  3. 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.
  4. Add the eggs one at time making sure the egg is well combined before adding the next egg.
  5. Add the heavy cream and vanilla. Mix until evenly combined.
  6. Add the flour and salt. Mix for 20-30 seconds until evenly combined.
  7. 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.
  8. 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.
  9. 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.

But, the recipe has been tweaked by many people. 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. Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain is one of the best cheesecakes ever, not only because of its amazing flavor but also because of its simplicity and.

So that’s going to wrap this up for this exceptional food basque burnt cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!