Moist creamy texture in the interior, firmer cheesecake texture on the exterior and that decadent caramel smell. Yes, we're talking about Basque Burnt Cheesecake today.
On the outset, it might not look as appealing as any other cheesecakes due to its iconic dark surface but lo and behold, once you've tasted a slice, it begs to differ!
Since we're stuck indoors for another 2 weeks, why not try this recipe?
Ingredients:
Unsalted butter (To grease the pan), 450g of cream cheese (room temperature), 200g of brown sugar, 6 large eggs (room temperature), 500 ml heavy cream (room temperature), 1 teaspoon of salt, 50g all purpose flour.
This recipe uses a 10'' diameter pan.
PREPARATION:
1. Preheat the oven to 200 degree celsius. Grease the pan and line it with 2 overlapping 16x12'' sheets of parchment. Make sure that the parchment is at least 2'' above the pan. Sift the flour and set aside for use later.
2. Next, cream the cream cheese and sugar in a mixer on medium low speed. Scrape the sides of the bowl at intervals. Mix well until it's fully incorporated and there's no lumps.
3. Increase speed to medium, add one egg at a time. Beat each egg for 15 second until the next. Scrape the bowl at interval. Now. decrease the speed to medium low and add in the heavy cream, salt. Beat until fully combined.
4. Switch off the mixer. Add in the flour. Mix the flour and cream cheese mixture on low speed until it's thoroughly combine. Scrape the insides of the bowl again and continue mixing until the mixture has turn into silky, smooth batter.
5. Pour the batter into the pan. Bake until cheesecake is golden brown on the surface about 60-65 minutes. Check the cake around 50 minutes into baking, (some oven may be done at that time). The cheesecake should be jiggly in the centre.
6. Set the cheesecake on a rack to let it cool completely before you unmold.
7. Once unmold, cut a slice and serve. You may serve it with fruit compote or eat it on its own.
Here you have it - Basque Burnt Cheesecake
What you waiting for? Get that slice of happiness now!
