Let’s make a Burnt Basque Cheesecake
Burnt Basque Cheesecake is a very forgiving, easy and totally divine Cheesecake. To me, it is simple baking at it’s best. It makes a heavenly dessert and requires little fuss and attention. No biscuit base is needed. You can serve this cake on it’s own or with cream or ice cream. This cheesecake is a little different from a New York style cheesecake as it is more of a smoother custard type texture. If you hadn’t made it before, do give it a try!
Without further ado, let’s get to it!
The ingredients needed:
3 x 250g full fat cream cheese (I like Lancewood as it is the thickest texture and the least water content added)
1 and 1/4 cup granulated sugar
1 tsp vanilla essence
1/4 cup corn flour
1 tsp salt.
You will also need an electric mixer or a stand mixer, a large bowl, spatula and a spring form cake tin lined with two layers of baking paper.
I like to leave my cream cheese to come to room temperature in my stand mixer for about an hour. This just makes it softer and easier to mix. In the meantime preheat your oven to 180 degrees Celsius.
Next add the eggs one at a time to the stand mixer, allowing them to mix in before each addition as well as the vanilla essence.
Next scrape down the sides and bottom, then add the sugar and mix well. After you have added the sugar, add the cream and give it a quick mix.
Then add the sieved flour and salt and mix.
Make sure you mix for about 2 minutes and scrape down the sides to ensure all is incorporated. Then pour the batter into the prepared cake tin.
Place your cake on the middle rack of the oven. Bake for 50-65 minutes. I check mine on the 55 minute mark, but it normally takes a full hour. It should still be jiggly when you take it out and it is supposed to go brown on top, this is the burnt effect we talk about when we say “Burnt basque” . I like to leave mine in the oven, with it turned off and a wooden spoon to hold the door ajar for about 15-20 min. I then take it out and leave it on the counter to come to room temperature. At this point, I think it is as it’s most enjoyable. Not hot, not cold, just right! But at this stage you can now place it in the fridge and enjoy in a few hours if you wish.
Burnt Basque Cheesecake
Delicious easy dessert by http://www.bonniesgfbakery.com
Ingredients*750g medium or full fat cream cheese (3 tubs)
*250ml full fat cream
*1 tsp vanilla essence
*1 and 1/4 cup granulated sugar
*1/2 tsp salt
*1/4 cup corn flour
1. Preheat your oven to 180 degrees celsius. Line a spring form cake tin with two layers of baking paper.
2. Make sure your ingredients are all at room temperature.
3. Add the cream cheese to your stand mixer bowl and mix until soft.
4. Next add the eggs, one at a time and mix after each addition.
5. Add the vanilla essence
5. Add the sugar and mix
6. Add the sifted corn flour and salt and mix on medium high for about 2 minutes, making sure to scrape down the sides and bottom with a spatula to ensure all the ingredients are fully incorporated.
7. Pour the mixture into the prepared baking tin and place in the center of your oven. Bake for between 50-60minutes. The cake should still be jiggly in the middle. You want movement. The top will also go brown. Don’t worry if it cracks, it is fine!
8. Turn the oven off and insert a wooden spoon into the door of the oven to hold it ajar. Leave the cake for about 15 minutes. Then transfer it to the counter to carry on cooling to room temperature. (normally an hour)
At this stage you can enjoy it as is or place it in the fridge to get cold. This cake is delicious on it’s own, but can be enjoyed with a compote, cream, ice-cream or fruit.
For more recipes please see my recipe page.