Basque Burnt Cheesecake
Basque Burnt Cheesecake (巴斯克焦香乳酪蛋糕) is said to have originated in 1990 in San Sebastian, Spain. The original recipe only calls for five ingredients - cream cheese, heavy cream, sugar, eggs, and flour. Why the Basque Burnt Cheese Cake is always called "burnt" cheesecake? it is due to its significant rich dark surface. You can always taste its texture with creamy in the middle, caramelized on the outside. Simply said, it has a good taste balance between the sweetness from the creamy cheese interior and the bitterness from the burnt exterior. Unlike the normal cheesecake, it does not have a crust. This Basque Burnt Cheese Cake is easy and simple to make since this is the cheesecake that wants to get burnt (with high temperature) and cracked. This also means that is the cheesecake with 99% successful possibility. I would recommend enjoying this burnt cheesecake with a glass of coffee or green tea.
Servings: 4 peoples
Ingredients
- 250 gram Cream Cheese Philadelphia
- 100 ml Heavy (Whipping) Cream Arla
- 60 gram Sugar
- 2 medium size Eggs
- 10 gram Cake Flour
- 1/2 tsp Vanilla Extract
Instructions
- Place a tray in the middle of the oven, preheat to 220 degrees Celsius, pre-heat for 20 minutes.
- Prepare a 5-inch (13 cm) cake mold, then line with a sheet of parchment (as shown in the video tutorial).
- Bring the cream cheese to a large bowl and beat it for about 1 minute. Add in sugar and beat it for about 2 minutes.
- Add in two eggs (add in one by one), beating 30 seconds for each.Add in heavy cream and vanilla extract, beating 1 minute.
- Add in cake flour and mix it evenly.
- Pour batter into a prepared cake mold. Bake cheesecake for about 35 minutes.
- Take the cake out from the oven and let it cold at room temperature for 2 - 3 hours. Put in the refrigerator overnight.
