Basque Burnt Cheesecake

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Basque Burnt Cheesecake

Let’s prepare a Basque Burnt Cheesecake with this perfect recipe, check it out!

Basque Burnt Cheesecake

Recipe by caion
Servings

4

servings
Prep time

45

minutes
Cooking time

45

minutes

To prepare your Basque Burnt Cheesecake, use the ingredients listed below and follow the instructions in the preparation mode.

Ingredients

  • 450g cream cheese

  • 230g heavy cream (thickened cream)

  • 90g caster sugar, 10g lemon juice

  • 3 large eggs

  • 12g cake flour

  • 5g vanilla extract

Directions

  • Take the cream cheese out of the fridge 30 minutes in advance to soften it;
  • Line the cake tin with baking paper. The baking paper should be approx. 2 cm higher than the baking tin. If you only have small sized baking paper, stack 2 sheets together and put them in the tin;
  • After the cream cheese has softened, place it in a bowl.cheese in bowl
  • Beat at low speed with an electric beater/mixer;
  • Then, beat on medium speed until it becomes very smooth;smooth
  • Add in caster sugar and continue to beat;
  • Beat until you can no longer feel the graininess of sugar;mixed
  • Add one egg at a time;
  • Beat evenly at a medium speed to incorporate the egg;
  • Then, add the next egg;
  • Add the third egg;
  • Beat until the batter is fine and without any lumps;beated eggs
  • Now, we’re going to prepare the thickened cream mixture. Sift the cake flour into another bowl.
  • Pour half of the thickened cream into the bowl and mix it with the cake flour.mixing bowl
  • Pour in the remaining thickened cream and stir well;
  • Add in vanilla extract;
  • Pour in the lemon juice, then stir the mixture until smooth;
  • Pour the thickened cream mixture into the cream cheese mixture;
  • Stir the mixture thoroughly until smooth;mixing smooth
  • Run the mixture through a sieve;
  • Then pour the mixture into the cake tin;
  • Tap the cake tin against the table to remove some bubbles;table
  • Place the cake tin in an oven that has been preheated to 210ºC for 40-45 mins. Put the tin in the middle of the oven so the cake can bake evenly;
  • The freshly baked cake is still jiggly;
  • The cake will shrink a little after cooling, Store in the fridge for 4 – 6hrs. The cake tastes better after cooling in the fridge.

Recipe Video

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