11. Basque burnt cheese cake. 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, and. It's got the foundation of a basic cheesecake recipe, using a combo of cream cheese, heavy cream, eggs, and sugar. 11. Basque burnt cheese cake

You can cook 11. Basque burnt cheese cake using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 11. Basque burnt cheese cake
  1. You need 400 gr of cream cheese.
  2. You need 100 gr of gula pasir.
  3. You need 3 butir of telur.
  4. Prepare 1 sdm of maizena.
  5. Prepare 1 sdt of vanilla extract.
  6. It’s 200 ml of heavy cream (saya pakai whipped cream).

If you are looking for a little more info on the history of Basque burnt cheesecake give this article written by tastecooking.com read. If you poke around online, you will find plenty of variations of Basque burnt cheesecake. This Basque burnt cheesecake is smooth, creamy, and SO easy to make. It develops its own crust that tastes like crème brûlée!

11. Basque burnt cheese cake step by step

  1. Campurkan cream cheese dan gula pasir aduk rata menggunakan whisk.

  2. Tambahkan telur aduk sampai lembut.

  3. Tambahkan maizena dan vanilla, aduk rata.

  4. Tambahkan heavy/whipped cream, aduk rata.

  5. Siapkan loyang bongpas, olesin dengan butter sedikit ajah, lapisi dengan baking paper (alas dan pinggiran nya), tuang adonan ke dalam loyang.

  6. Panggang dalam oven suhu 250 dercel selama 30 menit, amati perubahan nya, eksotis bgt 😍.

  7. Setelah selesai di panggang, bongkar loyang dan lepaskan dari baking paper, dinginkan suhu ruang, masukkan ke dalam kulkas +-6 jam, beri topping sesuka hati 😊.

Inspired by the burnt cheesecake made famous by the Basque region of Spain, this rich cheesecake features a beautifully brûléed top with a lingering smoothness between bites of burnt crust and a creamy, melt-in-your-mouth, center. Unlike the traditional cheesecake, it doesn't involve making a cookie crust, using a water bath and praying the top of the cake doesn't split in the oven. In fact, the beauty of a burnt cheesecake, reportedly invented by the owner of San Sebastian pintxos café La Viña in Spain, is in its imperfect cracked, almost burnt-but-not-quite crown. Yes, it's the Basque burnt cheesecake trend, embraced by novice home bakers and chefs of MICHELIN star restaurants alike. While the original recipe only calls for five ingredients.