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.
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
- You need 225 g of Cream cheese (room temperature).
- It’s 60 g of Sugar.
- Prepare 2 of Whole eggs.
- You need 110 ml of Cream.
- You need 20 g of All purpose flour.
- It’s 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. Spain's Burnt Cheesecake Breaks All the Rules. This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy.
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😋.
It doesn't need much time to cool and it doesn't matter if the surface cracks and gets browned. 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. The Burnt Basque Cheesecake takes everything you thought you knew about cheesecake recipe etiquette and flips it on its head – it wants to get burnt, loves to crack. The recipe comes La Viña, a restaurant in San. Burnt cheesecake may have cropped up on almost every continent, yet the only place to sample Basque cheesecake is an enigma: ugly, yet alluring; burnt, yet undercooked; and easy to make, yet.