Find classic cheesecakes too boring or traditional? Want to bake a cheesecake but lack confidence?
Here’s a fool-proof recipe you can have a go at that’s uncomplicated and simple to execute - Introducing the Basque Burnt Cheesecake!
As the name suggests, this burnt cheesecake was birthed in Spain’s San Sebastian, in Basque Country, and was created at the restaurant, La Vina. Why this scorched cake is so easy to bake is also because its ingredient list is extremely short, making it impossible to mess up.
This hottest dessert of the year would be a great way to wow your guests this weekend!
The easiest cheesecake you can make, the Basque Burnt cheesecake!
The Basque Burnt Cheesecake is intentionally baked at a high temperature to achieve the beautifully burnt exterior and consistently creamy interior. It incorporates heavy cream to enhance the silky and rich texture of this dessert. What’s beautiful is the contrasting taste of the bitter burnt exterior and sweet creamy interior for a perfect balance. No wonder it’s been all the hype!
Here’s home cook Kristy Wong’s fail-safe recipe!
These are the only ingredients you will need - cream cheese, fine sugar, eggs, salt, heavy cream, corn flour, icing sugar, strawberries, and blueberries for toppings!
First, prepare the cake batter.
Combine cream cheese and sugar and beat till creamy.
Preheat the oven at 195°C. In a mixing bowl, beat cream cheese and sugar till creamy.
Add in eggs, one at a time.
Add in egg, one at a time, and beat until well-combined.
The mixture is now well-mixed!
Pour in heavy cream and salt, continue beating till well-mixed.
Fold in cornflour gently.
Fold in cornflour by 3 batches till everything is well-combined.
To attain a smooth cheesecake texture, sieve the mixture into the baking tray
Sieve the mixture into the baking tray.
Now it’s time to send the cake to bake!
The third step is to transfer the batter to the baking tray lined with parchment paper. Here’s a tip - you want to have! Have a 2-inch allowance space in the baking pan because the cake rises during baking.
Bake the cake at 195°C for 30 minutes, then increase the temperature to 210°C and bake for another 10 minutes, or until the crust turns dark brown.
Bake the cake till it achieves your desired effect!
Once the cake is baked to desired effect, leave it in the oven with the door ajar for 10 minutes. Then, take the cake out and leave it to cool at room temperature. Keep the cake chilled overnight or at least 4 hours till it sets before consuming.
Top it up with blueberries, strawberries and icing sugar!
Lastly, we all want a beautiful looking cake so top the cake with fruits and you’re ready to serve! Sieve icing sugar on the cake, spread the strawberries and blueberries as desired and serve.
Give this fail-safe recipe a go and let us know if it worked for you!
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Grab the full recipe below now!
- 500 g cream cheese softened to room temperature
- 180 g fine sugar
- 4 large eggs
- 1/2 tsp salt
- 200 ml heavy cream
- 20 g corn flour
- Preheat oven to 195 degree Celcius.
- In a mixing bowl, beat cream cheese and sugar till creamy.
- Add in egg, one at a time and beat till well cooperated.
- Add in heavy cream and salt, continue beating till well-mixed.
- Fold in cornflour by 3 batches till everything is well combined.
- Transfer the batter to the baking tray lined with baking paper.
- Bake at pre-heated oven at 195°C to bake for 30 minutes and then increase to 210°C to bake for 30 minutes or till the crust turned brown.
- Once the cake is baked to desired, leave cake in the oven with door ajar for 10 minutes.
- Leave cake to cool at room temperature before unmolding. Keep cake chilled overnight or at least 4 hours or till set before consuming.
- Place cake on serving plate and serve.
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