Basque Burnt Cheesecake. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and. Burnt Basque Cheesecake With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a mind-blowingly delicious combination of textures and tastes that comes together from a handful of ingredients with almost no effort. I first tasted burnt Basque cheesecake long before it became world-famous.
Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside. Basque Cheesecake or burnt cheesecake originated from Spain and it is so creamy, light and delicious with a caramelised top. A perfect blend of taste and texture that is super easy to make. You can cook Basque Burnt Cheesecake using 7 ingredients and 10 steps. Here is how you cook that.
Ingredients of Basque Burnt Cheesecake
- Prepare 225 g of Cream cheese (room temperature).
- It’s 60 g of Sugar.
- You need 2 of Whole eggs.
- It’s 110 ml of Cream.
- It’s 20 g of All purpose flour.
- It’s 1 g of Salt.
- Prepare 1/2 teaspoon of Lemon juice.
It is soooo good that I now treat it almost equal to my New York style cheesecake! The good news Spanish burnt cheesecake It is incredibly easy to make. This Basque Cheesecake from Chef Tavel Bristol-Joseph Is Impossible to Mess Up The Food & Wine Best New Chef was shocked by how good this dessert turned out. I added vanilla too which I think works really well with the creamy texture of the cheesecake.
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😋.
This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look. Basque cheesecake may look like a bungled home-ec project—cratered, blotchy, and scorched—but it's this "Shrek factor" that makes the cake so beguiling. If anything, it was a sign of the strong flavours that were to come. Nonetheless, of all the burnt cheesecakes I had, this one possessed a particularly strong and sharp cheese flavour. You can bet it was extremely satisfying for a cheese lover like me, as such.