BASQUE CHEESECAKE (w/ crust). This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy. By cooking the cheesecake in a very hot oven, we get a beautiful, dark exterior, which not only looks great, but the bittersweet notes it provides makes the light, creamy cheesecake inside. Learn how to make a "Burnt" Basque Cheesecake!
Often replicated, never duplicated, La Viña's signature cake is simpler than it might look. When made as written, this recipe will produce a version very similar to La Viña's cheesecake, and Rivera says it's the recipe he uses. Basque burnt cheesecakes are well known to be the easiest cheesecake to make. You can cook BASQUE CHEESECAKE (w/ crust) using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of BASQUE CHEESECAKE (w/ crust)
- It’s of Filling.
- You need of Cream cheese (room temperature).
- You need of Sugar.
- You need of Eggs.
- It’s of Heavy cream.
- Prepare of Salt.
- It’s of Few drops of Vanilla extract.
- It’s of Cake flour.
- It’s of Crust.
- Prepare of Digestive biscuit.
- It’s of Melted unsalted butter.
They're everything a normal cheesecake isn't—simple, quick and Its strong earthy notes complement the savouriness and sweetness of the cheese perfectly. Bakery Brera remains open for takeaways during this circuit. 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 Given it's overly dark and cracked top crust, it could be easily mistaken as a baking situation gone wrong. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. ; "Burnt" Basque Cheesecake.
BASQUE CHEESECAKE (w/ crust) step by step
- Melt the butter in a 6" non-stick cake pan. Mix with crushed digestive biscuits. Press firmly into bottom and sides of the pan. Set aside..
- In the mixing bowl, add cream cheese and sugar. Beat until light and smooth. Scrape down bowl with spatula as needed to evenly mix..
- Add eggs, one at a time, beating until one egg is completely mixed before adding the next egg..
- Add heavy cream, salt, vanilla. Sift in flour. Beat until batter is smooth and no lump remains..
- Pour batter into the prepared cake pan. Place cake into the air-fryer and bake at 190°C for about 15 mins or until dark brown on top and still jiggly in the centre. Cover with foil paper when bake as needed..
- Let cool at room temperature (It will deflate dramatically). Cover and chill overnight to let it set. Let it come to room temperature before cutting and serving..
If you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively. Though the batter is creamy-rich like your traditional cheesecake, what sets this recipe apart is the baking. Burnt cheesecakes are changing the cheesecake game with their crustless base and intentional charred ends. They add on blue cheese to the standard eggs, flour, sugar, and cream cheese recipe, giving this sweet dessert some sharp savoury notes and a more complex flavour. I came across this cheesecake in San Sebastián, the most glorious food destination in all the land.