Basque Burnt Cheesecake

Crustless Basque Burnt Cheesecake was baked at high temperature to achieve that burnt top outer layer.
Basque burnt cheesecake
Basque burnt cheesecake has made its round in the blogsphere last year.

Invented and made famous by Santiago Rivera of La ViƱa cafe in San Sebastian, Spain.
Started out as an experiment in his cafe and now, after 3 decades, everyone wants a piece of this burnt cheese cake.

Burnt cheese cake has become a sensational cheesecake of 2019!!

How to bake Basque Cheesecake?

It's pretty straight forward, really.
I listed all the ingredients and its methodology in the recipe card below.

The only stumbling block in baking this type of cheese cake is the equipment, ie oven.
In my humble opinion, the degree of 'burnt' very much depend on your oven.

As you can see my burnt cheesecake below, the top is not quite 'burnt' but the bottom is already few notches towards very burnt and bitter aftertaste.

I am still trying and playing with the temperature to get the right amount of baking and 'burning' for the top and bottom layer.
Will update this page when I strike the balance.

A slice of Basque burnt cheesecake with a slice of lime


Pictorial on How to bake the Basque Burnt Cheesecake

1. Cream the caster sugar and cream cheese till smooth

cream sugar and cream cheese

2. Make sure to scrape the side:D

Scrape the sides

3. Add egg one at a time

add egg one at a time
4. Add in thickened cream

Add in thickened cream

5. Sieve in plain flour
Sieve in plain flour

6. Strain into baking pan
Strain into baking pan

7. Un-mould only after the cheesecake has cooled down to room temperature.
Burnt cheesecake recipe

How to serve Basque Cheesecake?

You can serve the cheesecake, once it has completely cooled, but I prefer my cheesecake to 'mature' overnight in the fridge.

I swear they tasted better when chilled!

A point to note when slicing the cheesecake, to always use clean hot knife at every cut and every slice!!!

How to make that perfect cut?

Using a clean knife, either dip the knife in a hot water (use tall heat proof container), wipe clean and slice.

Or place the knife under running hot water, wipe off the water and slice.

Slices of Burnt cheesecake

How long can I keep this burnt cheesecake in the refrigerator?

I wish I can keep this cheesecake as long as I wanted to, but, no!

Since we are using diary products here (cream cheese and thickened cream).
Its best to eat within 3 days.

I have not tried to freeze them yet!!! 

May be next bake or when everyone in the house has had enough of Basque Burnt Cheesecake, I could try to freeze and I will update my findings here :)

A Slice of Burnt cheesecake served with raspberries compote




Other Cheesecake that you might want to give it a try

Note : This recipe was adapted (with modification) from Bon Apetit 

Salted Caramel Banana cake

Salted Caramel Banana cake

Yield: 10
Author:
prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
Moist, sticky and delicious Salted Caramel Banana Cake

ingredients:

Salted Caramel Topping
  • 1/3 cup (80g) unsalted butter
  • 3/4 cup (100g) muscovado sugar
  • 4 large bananas
  • 2 pinch of salt
Banana Cake batter
  • 2 cups (240g) plain flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup (200g) caster sugar
  • 1/2 cup (120g) unsalted very soft butter
  • 3 large eggs (165 g)
  • 2/3 cup (150ml) sour cream

instructions:

How to cook Salted Caramel Banana cake

Salted Caramel Topping
  1. Place butter and sugar in a small saucepan
  2. Cook over medium heat until melted and combine.
  3. Add salt and mix
  4. Pour the caramel into the pre-prepared 23 cm round cake tin.
  1. Pre heat the oven to 350 F/ 180C (no fan).
  2. Lightly grease and line a 9 inch / 23cm deep round cake tin pan.
  3. Place all ingredients in a mixing bowl. 
  4. Beat together all the ingredients with an electric mixer util well combined.
  5. Pour caramel to the base of the baking pan.
  6. Arrange banana to fit in within the baking tray.
  7. Pour and level batter with spatula.
  8. Bake for 55 mins to 1 hour , or until skewer comes off clean.
  9. Allow the cake to cool in the tin for 10 minutes.
  10. Slice off the dome to level the cake (optional)
  11. Flip the banana cake over onto a plate.
  12. Serve immediately
Calories
544.16
Fat (grams)
29.33
Sat. Fat (grams)
17.58
Carbs (grams)
67.63
Fiber (grams)
2.17
Net carbs
65.46
Sugar (grams)
42.26
Protein (grams)
5.71
Sodium (milligrams)
223.05
Cholesterol (grams)
129.80
banana cake recipe, caramelised banana, banana upside down cake, banana cake, upside down cake, easy banana cake,

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Originate from Basque, this crustless cheesecake that was baked at high temperature to achieve that burnt top layer. This Basque burnt cheesecake recipe is so easy to follow and a definite no fail recipe.


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