Basque cheesecake. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at. By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. There are two non-enzymatic browning reactions happening here.
Ingredients of Basque cheesecake
- You need 400 grams of Cream Cheese.
- Prepare 3 pieces of Eggs.
- You need 160 grams of Sugar.
- It’s 1/2 tbsp of Flour.
- You need 200 ml of Fresh Cream.
You can serve this at room temperature (which I HIGHLY recommend) or pop it in the fridge overnight (covered) and eat it cold (best cheesecake ever!). Basque burnt cheesecakes are well known to be the easiest cheesecake to make. 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. » Basque Cheesecake. Five ingredients to jiggly, wobbly, creamy joy.
Basque cheesecake instructions
- Mix all ingredients in order of Cream cheese -> beaten eggs -> Sugar -> Flour -> Fresh Cream. There is no problem even if the cheese remains small blocks..
- Put the crispy oven sheet into an 18cm cake mold. Pour cheese dough into it..
- Bake for 40 minutes in an oven at 220 ° C. Then cool at room temperature for 4 hours..
- You can eat it as it is or chill it in the refrigerator..
As soon as I ate this cheesecake, I knew my mission: get the recipe and adapt it for Thermomix. 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. I came across this cheesecake in San Sebastián, the most glorious food destination in all the land. The Basque Burnt Cheesecake is intentionally baked at a high temperature to achieve the beautifully burnt exterior and consistently creamy interior.