Basque Burnt Cheesecake. 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.
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. 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. You can have Basque Burnt Cheesecake using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Basque Burnt Cheesecake
- It’s 225 g of Cream cheese (room temperature).
- You need 60 g of Sugar.
- You need 2 of Whole eggs.
- You need 110 ml of Cream.
- Prepare 20 g of All purpose flour.
- It’s 1 g of Salt.
- It’s 1/2 teaspoon of Lemon juice.
The cheesecake is baked at a high. Lift out onto a plate and peel back. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges.
Basque Burnt Cheesecake step by step
- 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 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. The Basque burnt cheesecake trend has not died down since months ago and we're loving it. This burnt cheesecake is originated from Basque in Spain. The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour.