Basque burnt cheesecake
Basque burnt cheesecake

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Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, basque burnt cheesecake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked. A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be. Overly dark on the top, no biscuit or sponge base.

Basque burnt cheesecake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Basque burnt cheesecake is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have basque burnt cheesecake using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Basque burnt cheesecake:
  1. Get 215 g cream cheese
  2. Take 2 eggs
  3. Take 45 g sugar
  4. Get 1/2 tsp vanilla extract
  5. Get 10 g flour
  6. Make ready 135 g heavy cream

The cheesecake is baked at a high. Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain is one of the best cheesecakes ever, not only because of its amazing flavor but also because of its simplicity and. It seemed like every Japanese Instagrammer I followed was sharing their version of this cheesecake. "Burnt" Basque Cheesecake. It is a crustless cheesecake that is cooked at very high heat.

Instructions to make Basque burnt cheesecake:
  1. Mix cream cheese and sugar using electric mixer until well mixed
  2. Then add eggs and vanilla extract into mixture and mixed it together
  3. In a separate bowl, add flour first then slowly add in heavy cream to get rid of clumps of flour. Mix it using a whisk and stop mixing when you see not clumps of flour. DO NOT OVER MIX!!
  4. Add both mixtures together using a whisk and pour it into ceramic bowls (refer to picture below) I usually use up to 5 bowls
  5. Bake for 30-35mins at 235°c or until very dark brown. It should be able to hold itself together but the inside should not be too dry or too wet, should be moist.

It seemed like every Japanese Instagrammer I followed was sharing their version of this cheesecake. "Burnt" Basque Cheesecake. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges. Basque cheesecake is often called "burnt" cheesecake due to its iconic rich dark surface. Unlike American cheesecake, Basque cheesecake does not have a crust.

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