This basque burnt cheesecake (originated from Spain – Basque country) has been trending and popular for quite some time. Having seen so many photos of this cheesecake floating on Instagram, I’m eager to try this basque burnt cheesecake (thanks to my Instagram friend for sharing the recipe). The creaming method of the ingredients is really easy, no water bath and just need to set a high temperature to bake the cheescake to a burnished black top. No worries if you get cracks on your cheesecake, it doesn’t have to look perfect. A rustic look is preferred and yet it’s delicious and good to eat. You’ll be surprised that the cake came up with the taste of creme brûlée and the texture is creamy and not dense at all. Definitely a keeper recipe for cheesecake lovers!
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Basque Burnt Cheesecake
Ingredients
- 250 g cream cheese - room temperature
- 90 g caster sugar
- 125 g dairy whipping cream
- 1 tsp vanilla extract - optional
- 3 eggs - used 65g egg
- 10 g cake flour - about 1 tablespoon
Instructions
- Grease the sides of a 6 inch springform cake pan and line the base and sides with parchment paper. Preheat oven to 220 deg C.
- Beat cream cheese and sugar together at low speed. Gradually pour in whipping cream, beat till smooth at medium speed. Continue beating, add vanilla extract, mix well .Add the eggs, 1 at a time, beating well after each addition. Sift in flour and beat until smooth.
- Pour cheesecake batter into the prepared pan and place in the oven middle rack.. Bake for about 40-50 minutes or until the top is dark brown and it has a slight jiggle to it. Remove from the oven and leave to cool completely before removing the cake from pan. Chill the cheesecake before consuming.
Notes
- 焦面乳酪蛋糕 Basque Burnt Cheesecake
- 起源于西班牙的巴斯克地区 ~ 绵密的蛋糕带有焦糖的香气。做法非常的简单，就算表层爆裂也无所谓，烤焦它是对的，属于零失败的蛋糕！
- 材料：
- 250克 乳酪芝士， 温室软化
- 90克 细砂糖
- 125克 动物性奶油
- 1茶匙 香草香精 （可不加）
- 3个 全蛋
- 10克 底筋面粉
- 做法：
- 准备一个6寸圆形蛋糕烤盘，傍边抹油，底部和傍边铺纸。预热烤箱至摄氏220度。
- 用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油,用中速度搅打至顺滑，加入香精。逐里的加入鸡蛋打包均匀，才下入另一粒鸡蛋，搅打至均匀。筛入面粉搅打至顺滑即可。
- 将乳酪糊倒入烤盘，放入预热烤箱（中层架上）烘烤约30-40分钟或蛋糕表面呈深棕色即可。蛋糕出炉后待凉后，脱模收进冰箱冷藏。
- 个人烤箱不同，温度时间仅供参考，务必根据实际情况灵活调整