Basque Burnt Cheesecake Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
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.
Here is the best “Basque Burnt Cheesecake” recipe we have found until now. This will be smell and look delicious.
It's a crustless cheesecake that's starting to become a trend in the US.The cheesecake is baked at a high.This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy.I usually wait like three or four years, and by that time people have lost interest.
Grease cake pan with butter.
Lay parchment paper onto the pan, with sides hanging out as the cake will rise during baking process.
It don't have to be lined perfectly..
Add cream cheese and stevia into a large bowl or a stand mixer.
Using a hand or stand mixer, whisk until light and fluffy.
While still whisking, add in the eggs, 1 at a time.
Continue whisking until all the eggs are fully incorporated..
Continue whisking until well combined.
Lastly, sieve in almond flour.
Whisk until well combined. Make sure no large lumps..
Wack into the oven and bake for about 50 to 60 mins.
The cake should be dark brown in color and jiggly at the middle.
Remove from oven and set aside to cool down completely.
As it cools it will collapse..
Slice and serve immediately..
It is a crustless cheesecake that is cooked at very high heat.This results in its rustic appearance with cracked edges.This burnt basque cheesecake originates in Basque Country (hence the name).
I was convinced that the cheesecake from my second cookbook sweet was the best I had made.Basque cheesecake is often called "burnt" cheesecake due to its iconic rich dark surface.Unlike American cheesecake, Basque cheesecake does not have a crust.This burnt cheesecake is originated from Basque in Spain.The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour.