Recipe: Yummy Burnt Basque cheesecake

Burnt Basque 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. If you can relate, Basque "burnt" cheesecake is the creamy dessert you've been waiting for.

If you're interested, read this article or this article that explains how this cake was invented and became popular. Over the past ten years the burnt Basque cheesecake has become a worldwide phenomenon and the La Viña cheesecake recipe has been republished many times. It's an easy (though decadent) recipe, well worth the time (and the calories)! You can have Burnt Basque cheesecake using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Burnt Basque cheesecake

1. Prepare of Philadelphia cheesecream -cold.
2. You need of medium eggs -cold.
3. You need of double cream - cold.
4. You need of sugar.
5. Prepare of cake flour.
6. Prepare of vanilla.

Epic cheesecake at La Viña Burnt Basque cheesecake is named after its region of origin. A relatively new invention, the dessert was first served at La Viña, a restaurant in San Sebastián, Spain. It can now be found in bakeries around the world. Why Did My Basque Cheesecake Crack?

Burnt Basque cheesecake step by step

1. Heat oven on 220- Put all together and mix all together with hand mixer (medium to high). This take about 1-2 minutes.
2. Prepare a pan with removable bottom (if possible but not a must). Make sure you cover all with parchment paper. This paper has to cover all the pan, include the outer part. Please see picture. And pour the batter..
3. Put the pan in middle up, leave it for about 25 minutes. Check. We are looking for almost black colour on the surface. And it should jiggle a bit when you shake it. Take it out and leave it till cool..
4. When its cool, DO NOT cut, you need to put this in a plastic bag (big enough as we need to put with the pan included). Close them, and put in fridge over night. You can enjoy the next day x.

By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. There are two non-enzymatic browning reactions happening here. The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, which give the top the flavor of caramel. Basque cheesecake originally became famous at a little restaurant called La Viña, which is nestled in the luxurious seaside city of San Sebastian, Spain. The Basque Country's delicate cheesecake is.