Cheesecake is quite delightful, isn’t it? You won’t be able to recover after just one mouthful. No less so than Basque Burnt Cheesecake. A new spin on the most rich dessert.
Brown Cheese with a Basque Twist
It is accurate. Melted Cheesecake. Just a small bit of “burning” will occur on the cheesecake. From Basque Country it came. So, Basque Burnt Cheesecake was born.
What You Need:
Three blocks of room-temperature cream cheese
The cheesecake will be richer if you use more eggs, so aim for 5 or 6 big eggs at room temperature.
1/2 cup of sugar 1.25 cups
Two and a half cups of heavy cream, chilled
1/4 cup of sifted all-purpose flour
1/2 teaspoon of salt
half a teaspoon of vanilla essence
To oil the pan, soften the extra butter.
Instructions
Warm the oven up to 400 degrees Fahrenheit.
Mix the sugar and softened, room-temperature cream cheese in a stand mixer bowl using the paddle attachment. Beat for about 30 seconds on medium-low speed.
Beat in the eggs one at a time with the cream cheese mixture until well combined, which should take around 1 minute.
While mixing, add salt, vanilla extract, heavy cream, and beat until combined. While you’re mixing, use the spatula to scrape down the edges of the bowl a few times.
Last but not least, beat in the sifted flour until well combined. Stop beating the mixture too soon.
Make sure there are no lumps in the batter; it should be silky smooth.
Melt the butter and use it to coat the baking pan’s bottom and sides. Lay down a large sheet of parchment paper on top of the pan. Just as you did with the pan, keep greasing the parchment paper. Afterwards, make a second piece of parchment and place it on top.
The use of parchment paper in basque burned cheesecake prevents it from having the perfectly smooth outside of traditional cheesecake.
Spoon batter into pan; if needed, smooth top with spatula or back of spoon.
Cheesecake needs 45 to 50 minutes in the oven. The top of it need to have a deep brown or golden hue.
Prior to serving, allow the cheesecake to cool entirely to room temperature. The chilling process will cause the cake’s center to sink.
You can store cheesecake in the freezer for a month or more.
Have fun!