Recipe: Appetizing BASQUE CHEESECAKE (w/ crust)

BASQUE CHEESECAKE (w/ crust). Basque cheesecake is often called "burnt" cheesecake due to its iconic rich dark surface. Unlike American cheesecake, Basque cheesecake does not have a crust. American cheesecake is baked low and slow in a waterbath.

This cheesecake is from the Basque region of Spain and is quickly become my go-to dessert to make. I lived way too long without having basque cheesecake in my life. And I'm guessing you have too! You can cook BASQUE CHEESECAKE (w/ crust) using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of BASQUE CHEESECAKE (w/ crust)

1. You need of Filling.
2. Prepare of Cream cheese (room temperature).
3. It's of Sugar.
4. It's of Eggs.
5. You need of Heavy cream.
6. It's of Salt.
7. It's of Few drops of Vanilla extract.
8. Prepare of Cake flour.
9. Prepare of Crust.
10. Prepare of Digestive biscuit.
11. Prepare of Melted unsalted butter.

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. It's got the foundation of a basic cheesecake recipe, using a combo of cream cheese, heavy cream, eggs, and sugar. The only differences here are a lack of crust and the burnt topping.

BASQUE CHEESECAKE (w/ crust) instructions

1. Melt the butter in a 6" non-stick cake pan. Mix with crushed digestive biscuits. Press firmly into bottom and sides of the pan. Set aside..
2. In the mixing bowl, add cream cheese and sugar. Beat until light and smooth. Scrape down bowl with spatula as needed to evenly mix..
3. Add eggs, one at a time, beating until one egg is completely mixed before adding the next egg..
4. Add heavy cream, salt, vanilla. Sift in flour. Beat until batter is smooth and no lump remains..
5. Pour batter into the prepared cake pan. Place cake into the air-fryer and bake at 190°C for about 15 mins or until dark brown on top and still jiggly in the centre. Cover with foil paper when bake as needed..
6. Let cool at room temperature (It will deflate dramatically). Cover and chill overnight to let it set. Let it come to room temperature before cutting and serving..

If you're interested, read this article or this article that explains how this cake was invented and became popular. This distinctive cheesecake is baked in a high heat oven, giving it a delicious dark brown top that tastes of caramel and toasted sugar. Made without a crust, it was inspired by a dessert served. Burnt Basque cheesecake at La Viña. About ten years ago I explored San Sebastían for the first time.