Basque Burnt Cheesecake. 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. "Burnt" Basque Cheesecake.
This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. The cheesecake is baked at a high. You can have Basque Burnt Cheesecake using 7 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Basque Burnt Cheesecake
- Prepare 225 g of Cream cheese (room temperature).
- You need 60 g of Sugar.
- It’s 2 of Whole eggs.
- You need 110 ml of Cream.
- Prepare 20 g of All purpose flour.
- You need 1 g of Salt.
- It’s 1/2 teaspoon of Lemon juice.
It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges. "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. I would say this is the probably the easiest cake to make.
Basque Burnt Cheesecake instructions
- Preheat oven to 210 degree Celsius.
- Butter the cake pan, line with a parchment paper, make sure parchment comes at least 2" above top of the pan on all sides.
- Beat the cream cheese and sugar with a electric beater on medium speed for about 5 minutes until smooth.
- Turn the beater to low speed and add the eggs in, one at a time.
- Add the sifted all-purpose flour, cream, lemon juice and salt. Mix through on low speed until everything is well incorporated.
- Pour the batter into the prepared pan.
- Bake it in the oven for 25 minutes. At the 15-minute mark, rotate the cheesecake to help it cook evenly.
- Increase the oven temperature to 230 degree Celsius and bake for another 5-10 minutes or until the top is dark brown.
- Remove the cake from the oven and let it cool completely before removing it from the pan.
- Chill in the refrigerator for an hour or more, it tastes much better when it is cool. Slice it up and serve with some strawberries, enjoy😋.
I think the failure rate is very low, probably zero. I usually wait like three or four years, and by that time people have lost interest. Basque burnt cheesecakes are well known to be the easiest cheesecake to make. Basque Burnt Cheesecake is perfect if you want to make a cheesecake but you don't want to fuss over it. This cheesecake is fluffy, light and airy.