Alma Bax 
Here is a perfect recipe to make for your next birthday or New Year’s. This recipe is very easy to follow. This recipe uses oven based preparation to make a fantastic burnt cheesecake. For the burnt cheesecake you need to use a cooking pot.
My love for food goes back to my childhood. I was always good at snagging food from the table, and I was always cooking all sorts of great dishes. My best dishes were always over the top, so when I started cooking for my family, I tried to keep the same theme. I then adapted this concept to baking.
Get ready to be blown away by this incredibly delicious and easy to make cheesecake recipe. It’s ideal for any occasion, but especially during the holiday season.
Basque burned cheesecake is a distinctive dessert with a rich, caramelized flavor, hard dark brown top, and creamy texture that will please your taste buds and amaze your visitors. This delicious delicacy is lighter and gooier than a traditional New York cheesecake, but not as light and fluffy as a Japanese cheesecake. Basque burned cheesecake is a cross between the two types, and it’s a great substitute for other cheesecake recipes you’ve tried.
The Basque burned cheesecake was first developed in 1990 by Santiago Rivera of La Vina restaurant in San Sebastian, Spain, and has grown very famous in recent years. Basque burned cheesecake is surprisingly simple to prepare, and if you like the rich flavor of caramel, this is one dish you must try!
Easy Basque Burnt Cheesecake Recipe
To make the finest Basque burned cheesecake, preheat your oven for a long time until it is very hot. This will aid in the browning of the top of your cheesecake. Preheat the oven to 475 degrees Fahrenheit for at least 30 minutes. Line a cake pan with parchment paper while it’s heating up. Do not miss lining the cake pan with parchment paper since it will make removing the cake much simpler afterwards.
Next, cream the sugar and cream cheese together using a spatula. Mix the eggs in one at a time, then pour in the lemon juice. Slowly sift in the cake flour and cornstarch, mixing as you go along and making sure the batter is lump-free. Stir in the heavy cream, then pour the batter into your parchment-lined cake pan. Give it a few good taps against a table to pop any air bubbles.
Bake for 30 to 35 minutes, or until the top of the cheesecake becomes dark brown. When you take it out of the oven, the middle should be somewhat jiggly. Allow the cheesecake to cool in the pan on a wire rack for a few hours before removing it from the pan and peeling away the parchment paper. If you want a firmer cheesecake, chill it for up to 4 hours. If you want a softer cheesecake, serve it at room temperature.
How to Make the Best Burnt Basque Cheesecake
– For your Basque burned cheesecake, use room temperature ingredients. The components will combine more uniformly, resulting in a lump-free batter.
– Allow plenty of time for your oven to preheat before baking your cheesecake.
— A fan-assisted oven is the best way to get that beautiful browned exterior. If you don’t have one, preheat your oven to its maximum setting (typically 550°F) before baking, then reduce to 475°F once done.
– Every oven is a little different, but your cake should bake in around 30 to 35 minutes on average. Keep a close watch on it to see if it begins to turn brown. Keep in mind that when you take it out of the oven, the middle will still be jiggly.
– If your cheesecake is breaking, let it rest before baking and mix it with a spatula rather than a stand mixer or handheld mixer. Air bubbles may also be removed by tapping the cake pan.
— To create a gluten-free version, replace the cake flour or all-purpose flour with rice flour.
— If desired, a spoonful of vanilla extract may be added.
How to Keep Basque Burned Cheesecake Fresh
Wrap leftover Basque burned cheesecake in plastic wrap and store in the refrigerator for up to 4 days. You may take it out of the fridge 30 minutes to an hour before serving if you want a softer cheesecake. Basque cheesecake may be frozen for up to 2 months.
Instructions
Preheat the oven to 475 degrees Fahrenheit (450 degrees Fahrenheit if using a fan assisted oven). Preheat oven to 350°F. Line a cake pan with parchment paper, allowing an overhang on the edges. So that the parchment paper molds precisely to the sides and bottom of the pan, press it into the sides and bottom of the pan.
Cream the sugar and cream cheese together until creamy and the sugar has melted into the cream cheese.
One at a time, beat in the eggs, carefully mixing each addition. Mix in the lemon juice well.
Sift in the flour and cornstarch gradually, mixing after each addition. There should be no lumps in the mixture. Add the salt and mix well.
Add the heavy cream and mix well. Tap the pan to eliminate any air bubbles before pouring the batter in.
Bake for 30 to 35 minutes, or until the top of the cake is dark brown, in a cake pan on a baking tray. The cake will still be jiggly in the middle.
Remove the cake from the oven and cool for 2 to 3 hours in the cake pan on a wire rack.
Refrigerate the cheesecake for 4 hours for a firmer texture.
Remove the cheesecake from the cake pan and peel away the parchment paper before serving.
Notes
This recipe calls for a 6-inch cake pan.
For even cooking, place the oven rack in the middle.
Burnt cheesecake is a very tasty dessert and yummy, and you can find a recipe for it on many websites. I couldn’t resist trying to come up with a new one, to be honest. In this burnt cheesecake recipe, I use a combination of cheeses to achieve a cremated texture.. Read more about basque burnt cheesecake vs new york cheesecake and let us know what you think.
Frequently Asked Questions
What does Basque burnt cheesecake taste like?
I am not sure what a Basque burnt cheesecake tastes like.
Why is Basque cheesecake burnt?
Basque cheesecake is a type of cheese cake that is made with a batter that includes eggs, butter, sugar and flour. It is then baked in the oven until it is golden brown.
Why is my Basque burnt cheesecake not burnt?
The cheesecake is not burnt because you did not cook it long enough.
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