Recipe: Appetizing Basque Burnt Cheesecake

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. WIth a burnt top and custardy center, this Basque Cheesecake recipe comes together from a With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a.

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. Learn how to make a "Burnt" Basque Cheesecake! That's right, we're burning a cheesecake, and this time, it's on purpose! You can cook 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).
It's 60 g of Sugar.
You need 2 of Whole eggs.
You need 110 ml of Cream.
Prepare 20 g of All purpose flour.
You need 1 g of Salt.
You need 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 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 usually wait like three or four years, and by that time people have lost interest. The Basque Burnt Cheesecake is intentionally baked at a high temperature to achieve the beautifully burnt exterior and consistently creamy interior. The famous burnt basque cheesecake has that "don't-eat-burnt-parts-as-they-give-you-cancer" taste from its overbaked caramelized exterior, coupled with the soft creamy texture. 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. 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.