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Burnt Basque Cheesecake: A Creamy Delight Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This Burnt Basque Cheesecake is a creamy, rich, and indulgent dessert characterized by its deeply browned, almost caramelized top and a luscious, slightly jiggly center. With a simple list of ingredients and straightforward baking instructions, it’s a perfect cheesecake for those craving a sophisticated, no-fuss dessert that combines cream cheese, heavy cream, and a subtle hint of vanilla.

Ingredients

Scale

Cheesecake Base

  • 2 lbs (900g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
  2. Line the Pan: Line a 9-inch (23 cm) springform pan with parchment paper, making sure the paper extends above the pan edges for easy removal after baking.
  3. Beat the Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese for about 2 to 3 minutes until smooth and creamy.
  4. Add Sugar and Vanilla: Gradually add granulated sugar, vanilla extract, and salt to the cream cheese mixture. Mix until everything is well combined.
  5. Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a uniform batter.
  6. Add Heavy Cream: Pour in the heavy cream and continue mixing until the batter is smooth and creamy.
  7. Add Flour (Optional): If using, add the tablespoon of all-purpose flour and mix just until fully incorporated to add stability to the cheesecake.
  8. Pour Batter into Pan: Pour the smooth cheesecake batter into the prepared springform pan, spreading evenly.
  9. Bake: Bake in the preheated oven for 50 minutes, or until the top is deeply browned and the center is just set but still slightly jiggly.
  10. Remove from Oven: Take the cheesecake out of the oven and let it cool in the pan at room temperature for about 30 minutes.
  11. Chill: Transfer the cheesecake to the refrigerator and chill for at least 2 hours or preferably overnight to enhance flavor and firmness.
  12. Remove from Pan: Carefully lift the cheesecake out of the pan using the overhanging parchment paper.
  13. Slice and Enjoy: Slice the chilled cheesecake and serve, savoring its creamy texture and rich, caramelized flavor.

Notes

  • Use full-fat cream cheese for a richer texture and flavor.
  • Do not overmix once the eggs are added to avoid incorporating too much air.
  • Allow the cheesecake to cool completely before chilling to prevent cracking.
  • The burnt top is essential and adds a unique caramelized flavor; do not be alarmed if it looks darker than traditional cheesecakes.
  • For best results, chill overnight to develop the best texture and flavor.
  • The optional flour adds stability but can be omitted for a creamier result.

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Find it online: https://flavorfulkitchentable.com/burnt-basque-cheesecake-a-creamy-delight-recipe/