The world of Basque Burnt Cheesecake—a delightful dessert that’s as easy to make as it is delicious. With its rustic appearance and creamy texture, this cheesecake is sure to impress your taste buds and your guests. Let’s get started on this journey to culinary perfection!
Ingredients:
Basque Burnt Cheesecake:
– 24 ounces (680g) cream cheese, at room temperature
– 1 1/4 cups (250g) granulated sugar
– 4 large eggs, at room temperature
– 1 1/2 cups (360ml) heavy cream
– 1 tablespoon (15ml) vanilla extract
– 2 tablespoons (15g) all-purpose flour
– Pinch of salt
Cooking Process:
Step 1: Preparing the Basque Burnt Cheesecake Batter
- 1. Preheat your oven to 400°F (200°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- 2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- 3. Add the eggs, one at a time, beating well after each addition.
- 4. Gradually pour in the heavy cream and vanilla extract, mixing until fully incorporated.
- 5. Sift in the flour and add a pinch of salt, then mix until just combined. Be careful not to overmix.
Step 2: Baking the Cheesecake
- 1. Pour the cheesecake batter into the prepared springform pan.
- 2. Place the pan on a baking sheet to catch any potential drips.
- 3. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is set but still slightly jiggly.
- 4. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes.
- 5. After cooling, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate or cake stand.
- 6. Allow the cheesecake to cool completely before serving, or chill it in the refrigerator for a few hours for a firmer texture.
For Garnishing:
1. Dust the top of the cooled cheesecake with powdered sugar for a simple and elegant finish.
2. Serve slices of cheesecake with fresh berries or a drizzle of berry compote for a burst of fruity flavor.
3. For added indulgence, top each slice with a dollop of whipped cream and a sprinkle of grated chocolate.
Notes and Helpful Tips:
1. Room temperature ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing to achieve a smooth and creamy cheesecake batter.
2. Beating the batter: Take care not to overbeat the batter, as this can incorporate too much air and lead to cracks in the cheesecake while baking.
3. Deep golden brown top: Don’t be alarmed by the deeply caramelized top of the cheesecake—it’s what gives Basque Burnt Cheesecake its unique flavor and appearance.
4. Cooling time: Allow the cheesecake to cool completely before serving or chilling to allow the flavors to develop and the texture to set.
5. Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 3-4 days. Enjoy slices straight from the fridge or let them come to room temperature for a creamier texture.
With these simple steps and helpful tips, you’ll be well on your way to mastering the art of Basque Burnt Cheesecake. So roll up your sleeves, preheat that oven, and get ready to create a dessert masterpiece that’s perfectly imperfect!