Basque Burnt Cheesecake #cheesecake #dessert
Channel: Sheril stl
Date: 2024-03-27

#basquecheesecake  #dessert 
This Creamy Basque Cheesecake Recipe is originating from La Vina, a cafe in the resort town of San Sebastian in the Basque region of Spain. This Creamy Basque Cheesecake has zero crust, zero water bath. And the unique burnt exterior that is intentionally to make this custard dessert look interesting. This creamy cheesecake is more custardy and fluffier that makes you want to eat right away. This mind-blowing delicious combination of textures and tastes that comes together with a few ingredients, this incredibly delicious dessert will melt your heart!

Equipment:
*  9  inch springform pan
*  2  (12x17- inch) parchment paper

    7 Ingredients:
   
 Refrigerated
* 5 Eggs, large

Baking & Spices
*   3/4 cups Sugar, granulated (200g)
*   2 tablespoons Flour, all-purpose 
*   3/4 teaspoon Salt
*   2 tablespoons Vanilla extract 

Dairy
*   3 (8-oz) Cream cheese, room temperature (678g) 
*   1 cup Heavy cream

Steps:

1.   Lightly spray or sprinkle 2 sheets of parchment paper with cold water.  Crumple each piece into a ball, then uncrumple. Overlap the 2 pieces of parchment paper to form a larger square and then press into our springform pan. Set aside the pan, then preheat the oven to 400 F (205 C) degrees. 

2.   In the bowl of standing mixer using a paddle attachment, mix the cream cheese until smooth. Add in sugar, salt and vanilla extract. Beat on a medium-low speed until very smooth about 3 minutes. Beat in the eggs, one egg at a time then scrapes down the bowl. Sift in the 2 tablespoons of flour and beat until combined. 

3. Change the speed of stand mixer on low speed, slowly pour the heavy cream. Once all the heavy cream added, scrape down the bowl, then beat again until 2 minutes.

4.   Time to transfer the batter. Carefully transfer the batter in our prepared pan, gently tapping the bowl on the counter several times to help remove any potential air bubbles. Bake for 40-45 
minutes, or until the cheesecake top is deeply browned and edges are firm (center will be very jiggly).

5.   Once your desire burnt is up, remove the cheesecake from the oven and transfer to a wire rock to help cool down just leave it to the top of the counter. Cooling down to room temperature before moving to refrigerator. 

6.   Refrigerate uncovered for at least 2 hours or when ready to serve.

7.   When ready to serve, unlock the sides of the springform pan and remove carefully, peel the parchment paper away from the cheesecake before slicing. To slice, dip the cake slicer into hot water and wipe dry after each cut. (If the cake is in room temperature and you've got a hot knife, you will end up getting a nice slice of cake).

8.    Get a slice and enjoy!