Basque Burnt Cheesecake and how it’s done
This cheesecake is the alter ego to the classic New York-style cheesecake with a cookie crust pressed in.
Inspired by a Basque version, this is the cheesecake that at high heat wants to get burnt, cracked, and fried.
That also means that this is the cheesecake that cannot be messed up.
This is how it’s done!
What do you need before that?
1kg of cream cheese
400grams of sugar
7 Large Eggs
1 Teaspoon of Salt
200 ml of Heavy cream
Preheat the oven to 500 ° F for a total of 30 minutes.
Using a large piece of parchment paper to line up an 8-inch cake pan with a removable springform pan at the bottom or 8-inch.
A minimum of 2 inches of parchment paper will hang off the sides of the pan.
The paper isn’t lying flat with the sides of the pan; this is by design.
In a food processor, mix all the ingredients until smooth. It will take at least 7 minutes at high velocity in a food processor with 13-cup power.
It can also be achieved using the paddle attachment in a mixer or using the whisks with a hand mixer.
The blend will be rich but homogeneous.
Pour the batter into the prepared pan and put it as quickly as possible in the oven so as not to lose too much heat in the oven.
Bake for 18–20 minutes at 500°F, or until the top of the cheesecake is dark brown and the middle still jiggles like it is fully liquid below.
Once eating, cook in the refrigerator for at least 5 hours.
The texture should be fuzzy and soft around the outside and soft and molten in the center.
Cheesecake holds up to five days in the fridge, sealed.
That’s how it’s done! If you happen to be a reader from Singapore! Here’s good news for you! My friend runs a basque burnt cheesecake business! Do check out @bakesbytheneighbour
If you are in Singapore and you feel like getting one! I will drop the link below for you guys to order!