Burnt Basque Cheesecake Recipe
I’m sharing with you how to make Basque Cheesecake. It’s the easiest baked cheesecake recipe you’ll ever make. Burnt Basque Cheesecake recipe doesn’t require a crust or a water bath, just high heat to burn and caramelise those delicious flavors! SUBSCRIBE https://bit.ly/carinayt for new videos every Sunday.
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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BURNT BASQUE CHEESECAKE RECIPE
Serves: 12 Slices
Ingredients
24 oz | 675g Cream Cheese
1¼ Cups | 250g White Sugar
4 Large Eggs
1½ Cups | 375ml Heavy Cream
1 tsp Vanilla
¼ Cup | 30g Flour
½ tsp Salt
Instructions
In the bowl of a stand mixer or a large bowl if you’re using a hand mixer place the room temperature cream cheese and sugar. Beat together on low to medium speed for 2-3 minutes.
Prepare your cake pan by coating it in butter or nonstick spray. Add two lengths of nonstick paper to the pan, making sure it comes up the edges so when the cheesecake rises it wont spill over the edge.
Crack each egg in one at a time waiting until it’s fully combined before adding the next. Scrape down the sides of the bowl to make sure everything is evenly combined.
Add in the cream and vanilla and give the cheesecake batter a mix until it’s full combined.
Measure out the flour and salt and add it to the bowl. Mix for 20-30 seconds or until just combined.
Pour the cheesecake batter into the prepared cake pan and bake in a 210C/410F oven for about 55 minutes or until deeply browned and still jiggly when shaken.
Cool the cheesecake completely in the cake pan until it’s room temperature. Remove the sides and peel back the paper. Use a hot knife to slice the cheesecake.
Notes
I had best results using Philadelphia cream cheese. Make sure your cream cheese doesn’t contain emulsifiers as I find this can cause the cheesecake to curdle as it bakes.
The cheesecake can be served at room temperature or cold out of the fridge. Try both to find your preference.
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