Basque Cheesecakes have recently become very popular. They are unique cakes having a light and creamy texture with caramelized surface. Basque cheesecakes are easy and quick to make than traditional cheesecakes and are not messy.
This weekend, when I was scrolling my instagram, I got glued to a picture of burnt cheesecake and craved to grab a slice. So I finally decided to try making one for myself to see what it is all about. And after trying it, I understood the hype. It’s not just the appearance, this pretty cheesecake is so creamy and delicious. It is lighter than traditional cheesecake and incredibly easy to make.
What is Basque Burnt Cheesecake
Originated from Spain, this cheesecake is crustless and is cooked at high heat. This gives it a rustic appearance with cracked edges and a burnt surface. Japanese also have their version of the basque cheesecake with melty, lava-like custard center. The Japanese version is cooked less and then frozen to set.
Basque Cheesecake Texture
The texture of Basque Cheesecake lies between the classic American cheesecake and Japanese souffle cheesecake. The Basque version is not dense or rich like the American version but also not cakey and fluffy like the Japanese version. It is creamy, light and smooth and as it is not that rich and heavy, I ended up having too many slices in one sitting.
Basque Burnt Cheesecake Recipe
Lets take a quick look at its simple and easy recipe.
2 blocks cream cheese softened to room temperature
3/4 cup granulated white sugar
3 large eggs
1 cup heavy cream
1/2 tsp table salt
1/2 tsp vanilla extract
2 tbsp + 2 tsp all-purpose flour
1. Preheat oven to 400°F. Grease an 8- inch round springform with cooking spray and line it with parchment paper.
2. In a mixing bowl, add cream cheese and sugar. Beat with paddle attachment at medium speed until it turns light and smooth. Mix it evenly with spatula.
3. Add one egg at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down sides as needed.
4. Add heavy cream, salt, vanilla. Mix at medium speed until fully incorporated and smooth.
5. Sift in flour. Switch to the whisk attachment, whisk at medium high speed until batter is smooth and flour has no lumps.
6. Pour batter into prepared cake pan. Place cake pan on a baking sheet. Place cake pan into the oven and bake about 60-65 minutes or until the surface turns dark brown and centre turns jigly.
7. Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.
Are you also fond of desserts like me? Try this recipe at your home for your loved ones. I’d love to see it! Tell us in comments about how it turned out!
If you want to know more recipes then you should follow the given link Vegetarian Food Blogs Indian.