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. This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián.

About ten years ago I explored San Sebastían for the first time. Burnt Basque Cheesecake With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a mind-blowingly delicious combination of textures and tastes that comes together from a handful of ingredients with almost no effort. Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside. You can cook Basque Burnt Cheesecake using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Basque Burnt Cheesecake

1. It's 225 g of Cream cheese (room temperature).
2. Prepare 60 g of Sugar.
3. You need 2 of Whole eggs.
4. Prepare 110 ml of Cream.
5. It's 20 g of All purpose flour.
6. Prepare 1 g of Salt.
7. Prepare 1/2 teaspoon of Lemon juice.

Basque Cheesecake or burnt cheesecake originated from Spain and it is so creamy, light and delicious with a caramelised top. A perfect blend of taste and texture that is super easy to make. It is soooo good that I now treat it almost equal to my New York style cheesecake! The good news Spanish burnt cheesecake It is incredibly easy to make.

Basque Burnt Cheesecake instructions

1. Preheat oven to 210 degree Celsius.
2. Butter the cake pan, line with a parchment paper, make sure parchment comes at least 2" above top of the pan on all sides.
3. Beat the cream cheese and sugar with a electric beater on medium speed for about 5 minutes until smooth.
4. Turn the beater to low speed and add the eggs in, one at a time.
5. Add the sifted all-purpose flour, cream, lemon juice and salt. Mix through on low speed until everything is well incorporated.
6. Pour the batter into the prepared pan.
7. Bake it in the oven for 25 minutes. At the 15-minute mark, rotate the cheesecake to help it cook evenly.
8. Increase the oven temperature to 230 degree Celsius and bake for another 5-10 minutes or until the top is dark brown.
9. Remove the cake from the oven and let it cool completely before removing it from the pan.
10. Chill in the refrigerator for an hour or more, it tastes much better when it is cool. Slice it up and serve with some strawberries, enjoy😋.

This Basque Cheesecake from Chef Tavel Bristol-Joseph Is Impossible to Mess Up The Food & Wine Best New Chef was shocked by how good this dessert turned out. I added vanilla too which I think works really well with the creamy texture of the cheesecake. This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look. If you are looking for a bit of a twist to the regular Basque burnt cheesecake, check out Dust of Sweetness' version. True to the brand's name, this version takes on the culinary term of dusting by giving you the option to take things to the next level and sprinkle a fine layer of cinnamon oat crumble on the dessert.