Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, basque burnt cheesecake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Basque Burnt Cheesecake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Basque Burnt Cheesecake is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook basque burnt cheesecake using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Basque Burnt Cheesecake:
- Get 430 g cream cheese, heat over double boiler
- Take 65 g ground brown sugar
- Take 3 eggs (150g)
- Prepare 270 g heavy cream (35% min fat content)
- Take 20 g cake flour
- Prepare 1 tsp vanilla extract
- Prepare 1 tsp lemon juice
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 cheesecakes are well known to be the easiest cheesecake to make.
Instructions to make Basque Burnt Cheesecake:
- Beat sugar & cream cheese on medium until smooth & no sugar granules
- Add egg one at a time, beat on medium until smooth
- Add vanilla extract and lemon juice, beat until just mixed
- In a separate bowl mix flour and cream 1/4 of the cream until smooth. Continue little by little and mix until smooth
- Slowly pour mixture in cheese batter whilst mixer is beating on low until mixed through. Increase speed to medium & mix for 15 secs to ensure it's all combined. Tap of excess air bubbles.
- 240C for 30-35mins. Middle shelf (if you want to serve it cold, baked lesser amount of time)
- Let cheesecake completely cool in tin before removing.
This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy. I usually wait like three or four years, and by that time people have lost interest. If you can relate, Basque "burnt" cheesecake is the creamy dessert you've been waiting for. Defying all the usual basics of baking, you literally want this cheesecake to appear dark and burnt. Basque cheesecake is often called "burnt" cheesecake due to its iconic rich dark surface.
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