Best 2 Best Basque Burnt Cheesecake Recipes
Are you in search of a delectable dessert that combines a creamy and velvety texture with a caramelized and slightly burnt top? Look no further than the Basque burnt cheesecake. This unique cheesecake, originating from the Basque region of Spain, has gained worldwide popularity for its rich flavor and stunning visual appeal. With its distinct burnt top and tender interior, it offers a delightful contrast in texture and taste. In this article, we will guide you through the process of creating the perfect Basque burnt cheesecake, providing step-by-step instructions and tips to ensure success. From gathering the necessary ingredients to baking and cooling techniques, we will cover everything you need to know to master this delicious dessert. So, prepare to embark on a culinary journey and discover the secrets of crafting the best Basque burnt cheesecake.
Let's cook with our recipes!
"BURNT" BASQUE CHEESECAKE
I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
- Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
- Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
- Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
- Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 24.6 g, Cholesterol 204 mg, Fat 37.9 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 23.1 g, Sodium 359.2 mg, Sugar 20.4 g
BURNT BASQUE CHEESECAKE
Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly
Provided by Cassie Best
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don't worry about lining the tin too neatly - the grooves in the parchment give this cheesecake its characteristic look.
- Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved - check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
- Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
- Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin - it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 252 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Sodium 0.4 milligram of sodium
Tips:
- Use high-quality cream cheese. This will ensure that your cheesecake has a rich and creamy flavor.
- Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
- Don't overmix the batter. Overmixing can cause the cheesecake to be dense and dry.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Don't overbake the cheesecake. Overbaking can cause the cheesecake to be dry and crumbly.
- Let the cheesecake cool completely before serving. This will allow the cheesecake to set properly.
Conclusion:
The Basque Burnt Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy interior and slightly caramelized top, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give the Basque Burnt Cheesecake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
