Petite basque burnt cheesecake. 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, and cooked at high heat. The unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top that challenges the concept of the perfect baked cheesecake has been on my mind for some time ever since I first laid eyes on it.

It's a crustless cheesecake that's starting to become a trend in the US. The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior. This basque burnt cheesecake has a burnished black top and the taste of creme brûlée and the texture is creamy and not dense at all. You can have Petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Petite basque burnt cheesecake

1. It's 250 gm of cream cheese.
2. It's 80 gm of castor sugar.
3. It's 9 gm of APF.
4. You need 120 gm of dairy whipping cream.
5. Prepare 2 of graed A eggs.
6. You need 1 tsp of esen vanila/ 8 drops vanilla compound.

Remove from the oven and leave to cool completely before removing the cake from pan. A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be. Overly dark on the top, no biscuit or sponge base, and. This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy.

Petite basque burnt cheesecake step by step

1. Beat cream cheese till creamy.
2. Add in sugar,beat again.
3. Add in eggs one by one,add in vanilla.
4. Pour in the whip cream,add then flour.
5. Pour the batter in 6" or 7inch pan lined with parchment paper,make sure it is atleast 3 inch height at the side.
6. Bake 200'c for 1 hr or.until the surface appear nicely caramalized colour.

I usually wait like three or four years, and by that time people have lost interest, and it seems like I'm doing it to be ironic. Well, this time the hype got to me, and now I understand why all the fuss. Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain is one of the best cheesecakes ever, not only because of its amazing flavor but especially by the simplicity and rustic way of preparing. There is no way you can go wrong with this recipe. I was convinced that the cheesecake from my second cookbook sweet was the best I had made.