Simple, easy to bake burnt cheesecake
In the quiet corners of the internet, amidst the chaos of 2018, I stumbled upon a hidden gem - the Basque Burnt Cheesecake.
The Basque Burnt Cheesecake was first created and popularized at La Viña, a renowned restaurant in San Sebastián, Spain. The reputation of the restaurant and its skilled chefs contributed significantly to the dessert's popularity, this dessert held a secret charm that piqued my curiosity.
in the past few years, my kitchen became a playground for experimentation, and with each attempt, I perfected the art of crafting this unique cheesecake.
Little did I know that this burnt beauty would go on to become a viral sensation, gaining fame during the unexpected backdrop of a global pandemic. As the world sought comfort in homemade delights, this cheesecake emerged as a symbol of both simplicity and sophistication.
Join me on a journey through the origins of this rustic masterpiece. Born in the Basque Country, it carries the essence of tradition while breaking free from convention. The burnt, caramelized top hints at its untold stories, and the creamy, custard-like interior whispers of the passion that went into perfecting the recipe.
Whether you're a seasoned baker or a kitchen novice, this Basque Burnt Cheesecake beckons you to embrace the joy of creation. Let the aroma of vanilla and the luscious texture transport you to the charming streets of San Sebastián, where the original magic unfolded.
Amidst the challenges of the pandemic, this cheesecake found its way into homes worldwide, bringing with it a taste of resilience and the joy of discovery. As you embark on this culinary adventure, may the simple pleasures of baking unite us all. Here's to the sweet moments of the past and the delicious possibilities that lie ahead. Happy baking!
Ingredients
| Cream cheese | 500g |
| Caster sugar | 150g |
| Salt | a pinch |
| Whole eggs | 200g (~4 pcs) |
| Whipping cream | 200ml |
| Flour | 30g |
Step 1
Mixing of cream cheese
Preheat your oven to 220 degree Celsius.
Soften the cream cheese by mixing it with a whisk and add in sugar.
Tip: It is easier to mix if you let the cream cheese to sit out from the fridge at room temperature for about 30 minutes, or even warm it up in microwave for about 10 seconds.
Step 2
Crack the eggs
Crack 4 eggs into a mixing bowl and mix well.
Step 3
Adding the egg mixture
Slowly incorporate the eggs mixture into the cream cheese batter while whisking. The mixture should be well emulsified and not split apart.
Step 4
Adding of cream
Pour 200ml of whipping cream into the cake batter and mix well. Be careful not to whisk too vigorously to prevent any air bubbles from forming. We do not want the batter to be aerated.
Step 5
Sift the flour
Sift the flour and add into the cake batter.
Step 6
Sift the cheesecake batter
Pass the cake batter through a fine sieve to remove any lumps so that our cheesecake will be smooth and creamy.
Step 7
Preparing the mould
Line the parchment paper into a 7" cake mould.
Step 8
Pour the cake batter into the mould
Careful not to incorporate any air bubbles in the process!
Then place the cake into the oven that has been preheated and bake for 25 to 30 minutes.
Step 9
Voilà !
There you have it! Once finished baking, remove the cake from the oven and let cool for about 1 hour or until it is cold.
Store inside your refrigerator for at least 6 hours for best experience. Slice the cake up and enjoy!
The cake should still be creamy in the center, which makes it unique from any other types of cheesecake. This recipe is easy to make and not over complicated, I hope you give it a try and let me know how it goes!
Happy baking, cheers!
Comments (0)