Basque Cheesecake atau Burn Cheesecake. It's got the foundation of a basic cheesecake recipe, using a combo of cream cheese, heavy cream, eggs, and sugar. The only differences here are a lack of crust and the burnt topping. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Basque Cheesecake atau Burn Cheesecake

You can cook Basque Cheesecake atau Burn Cheesecake using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Basque Cheesecake atau Burn Cheesecake
  1. Prepare 200 gr of Cream Cheese.
  2. You need 75 gr of gula kastor.
  3. You need 1 butir of kuning telur.
  4. It’s 2 butir of telur @50 gr.
  5. Prepare 1 sdt of vanila.
  6. Prepare 5 gr of tepung terigu.
  7. It’s 120 ml of whipping Cream cair.

Refrigerate for five hours or overnight. Remove from fridge and open and remove the sides of the pan. Pull the parchment down from the sides of the cake. It is a crustless cheesecake that is cooked at very high heat.

Basque Cheesecake atau Burn Cheesecake instructions

  1. Siapkan bahan. Panaskan oven di suhu 175 ° selama 10 menit.Siapkan loyang, alasi dengan baking paper, tidak perlu rapi ya..

  2. Mixer dengan kecepatan sedang cream cheese n gula aduk rata, setelah rata tambahkan kuning telur n telur utuh serta vanili aduk rata. Lalu tambahkan Whipping Cream cair aduk rata, terakhir tambahkan tepung terigu aduk rata..

  3. Masukkan adonan ke dalam loyang. Panggang dengan suhu 220° selama 35 menit, dengan api atas bawah (sesuai dengan oven masing2). Setelah 25 menit turunkan suhu 180 °, panggang sampai atasnya menjadi gosong..

  4. Dinginkan cake nya n diamkan di lemari es selama 8 jam, karena cake ini sangat mantap di nikmati dalam keadaan dingin..

This results in its rustic appearance with cracked edges and an almost burnt surface. The Japanese also have created a version of the basque cheesecake that has recently become very trendy because their version has a melty, lava-like custard center. Burnt Basque cheesecake at La Viña. About ten years ago I explored San Sebastían for the first time. I was armed with a handful of pintxos bars recommendations, but no one had said anything about dessert!