Basque Cheesecake Live Bake-Along! | Oh Yum 201 with Anna Olson
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- Опубликовано: 16 фев 2022
- Recipe below! Professional chef Anna Olson is showing you a step-by-stop for making this delicious basque cheesecake (aka burnt cheesecake)! Check out the ingredients below, some potential starter recipes, and bake along with Anna live!
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Want some practice before this 201 recipe? Try these:
• New York-Style Cheesecake: • Professional Baker Tea...
• Key Lime Cheesecake: • Professional Baker Tea...
• Basque Cheesecake (aka Burnt Cheesecake) •
This crustless cheesecake is for dairy lovers, and for those who don’t want the stress of avoiding a cheesecake with cracks-this cheesecake is supposed to crack! The Basque region bordering Spain and France near San Sebastian is famous for its fine cuisine, and this cheesecake is all about simple contrasts. Custard-like at the centre and ricotta-like at the edges, the cake bakes with a deeply browned (“burnt”) top that has a slightly caramelized flavour. No vanilla or lemon zest here!
• Recipe Information & Ingredients •
Makes one 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 15 minutes, plus chilling
Bake Time: 40 minutes
3 (8 oz/250 g) pkg cream cheese, softened and cut into pieces
1½ cups (300 g) granulated sugar
2 Tbsp (16 g) all-purpose flour
5 large eggs, at room temperature
1 large egg yolk
1½ cups (375 mL) whipping cream
• Directions •
1. Line the pan with crumpled parchment paper and preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) springform pan. Crumple two large pieces of parchment paper. Line the pan with the parchment, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan.
NOTE: The crumpled parchment is typical of this style of cheesecake and gives the cake its slightly uneven yet rustically appealing shape. The paper also holds the cheesecake in place while the cake rises significantly as it bakes and then collapses and sinks in the centre as it cools. And the paper helps you to remove the fragile cake from the pan.
2. Beat the cream cheese. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth, scraping down the bowl well. Slowly add half of the sugar while mixing, pausing to scrape down the bowl at least once before adding the remaining sugar. Beat in the flour.
NOTE: Scraping down the bowl often as you add the sugar to the cream cheese is the key to a smooth cheesecake. The firmer cream cheese can stick early on in the beating process, especially to the bottom of the bowl.
3. Add the eggs and cream. Lightly whisk the eggs and egg yolk together in a small bowl. Add the eggs to the cream cheese mixture a little at a time on medium-low speed, stopping to scrape the bowl before adding more, until all have been incorporated. Keep mixing on medium-low speed as you pour in the cream slowly. The batter will be very fluid. Pour the cheesecake batter into the prepared pan.
4. Bake the cheesecake for about 40 minutes. It will soufflé and turn a deep brown on top but still quiver in the centre when the pan is gently moved. Let the cheesecake cool in its pan on a rack for at least 2 hours before chilling overnight.
NOTE: Unlike North American cheesecake, this cake is baked at high temperature. It is expected to soufflé and then sink, and will turn a deep brown and crack as it bakes…and it is absolutely delicious!
5. Serve the cheesecake in the parchment paper. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut slices.
NOTE: This cheesecake is typically enjoyed on its own, but you could serve it with fresh berries or with a drizzle of Pedro Ximénez, a sweet aged Spanish sherry with dried fruit characteristics.
The cheesecake will keep loosely covered in the fridge for up to 2 days. Do not freeze.
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Хобби
![BASQUE BURNT CHEESECAKE RECIPE [ Zero fail ] | CHU's Life](http://i.ytimg.com/vi/ZE0Zhq7gCVg/mqdefault.jpg)
Anna you give such a good vibe and you answer all the questions with a smile. I'm going ahead in my life as a pastry chef thanks to you i look up to you. ✨
I have always loved watching your videos. You have an amazing knowledge of baking techniques and prepare beautiful baked products. Your honesty is admirable when you admit you don’t know an answer. Thank you
I made it ! I baked cake with Philadelphia cream cheese. I made this cake for the first time. A very simple cake recipe. The taste is amazing. Thanks Anna. 🥮
Made this today for thanksgiving dessert. Thank you for the wonderful recipe ❤
This woman has taught me so much that I'm amazed. I've had great luck with her recipes, so much more so than other baking channels. Anna's a real gem.
The Basque cheesecake looks scrumptious! Yummy! I love baking and cooking. It relaxes me.
Chef Olson the GOAT!🇨🇦😍😍😍😍
Hi Anna...always love ur baking tips! Thank you!
Your Basque Cheesecake is a beautiful and delicious treat. Your Boston Cream Pie was taken to a family gathering, and people were comming back for seconds. Thank you.
Looks Amazing and fairly easy to make ! Thank you for sharing this wonderful recipe!
Love your recipes Anna!😘
Creamy and Gooey Easy Cheese Cake. Kids and older Kids will absolutely love it. 😋! Thank you for sharing.
It was so awesome to see you ,love the recipe making it today 😊 see you next week Anna,Michael ❤
Hi Anna, I'm Marion from Tampa, Florida joining for the first time and enjoying the technique you're teaching. Thank you.
I love your kitchen!
Your intent and passion coming together. Bravo. Blessings for your journey forward.👏🏽👏🏽👏🏽🌈🙏🏽
Wow! Chocolate marble swirl cake! Can't wait!!!👍
This looks so yummy I will definitely make it soon thanks alot for sharing
Looks so delicious 😋 😍 fantastic Recipe .
What a beautiful cheesecake! I am craving for it... 🥰
Thank you Anna and family
You are the best chef
Love you maam Anna like so much the way uou explained❤
From Philippines🇵🇭
I'm going to bake this cheesecake today😊
I love your recipes
I’m sorry I missed the live! 😅
Looks wonderful.💖
Basque cheesecake is so delicious!!
I love your recipe
I never knew how to make a cheese cake. I am learning now. Wow so fluffy.
I made the basque cheesecake its delicious creamy & smooth yummy I Recommend this cheesecake plus it's so easy to make Hi Anna I made a lots of your recipes so good I must say !
Wow awesome I will make it thanks
This is pure education👍👍👍🥰
The best cheesecake!!!
Love cheesecakes 😋😋
Delicious!
Άννα όλσον συγχαρητηρια υπέροχο!!!
شكرا thank you so much
Wish I could post a photo of the cheesecake I just made. It was out of this world GREAT! We love it! We are going to stop buying Junior’s Cheesecake from Brooklyn, NY!
Love the recipe and looks so yummy I want to try it but I have no oven to bake . From japan
Good Afternoon Anna Olson
Absolutely gorgeous 😋😋😋
My burnt basque 🧀 was a success!!!!
🙌🏻Que felicidad tener sus recetas, soy una amantes de las masas dulces😋,será posible algunas recetas keto , por favor🤗
Delicios! Thanks! Romania!
Hi Anna, I enjoy trying all your recipes always come out great Thankyou for sharing 😊 just wanted to know is this Burnt Basque cheesecake same as San Subastian cheesecake? Thanks 😊
Looks so luscious! Appreciate all your baking tips very informative. ❤️
COOL
Hello Anna and Michael Olsen from Toronto Ontario Canada
Hello Anna. I'm from Philippines
Hi Miss Anna.nice watching.
I've been making Burnt Basque Cheesecake for quite a while now and instead of using bars of cream cheese I use homemade Ricotta Cheese. It comes out much lighter!
How do you make a ricotta cheese? Do you maybe have a recipe? Thank you 🤗
@@Adriana-eu6ty It's so easy! Pour a quart of homogenized milk - NOT ULTRA HOMOGENIZED - in a pot with eight ounces of full cream and a heaping tablespoon of kosher salt. Gently mix the ingredients together and put it on the heat. Keep a close eye on the pot and just as the mix is about to boil (it'll begin to bubble up) immediately turn off the heat. Then add the juice of one large lemon into the pot and gently mix it together. Let it sit there for 10 minutes. Then line a collinder with cheesecloth (Target's house brand is far better than any other!). I also use clips to hold the cheesecloth in place. Put the collinder in your sink and then slowly pour in the mixture (you'll see the whey has clearly separated). Let it sit there for about 20 minutes depending how dry or wet you'd like it. Remove the cheese from the collinder and put it in a container and refrigerate it until it's fully chilled. 👌
I use goat cheese and its fantastic o half goat cheese and half cream cheese and its my favorite. Also tried brie and it's also very creamy. Love to try my own ways.
Would love to have ricotta recipe
@stellapadula360 It's particularly easy to make:
- one quart milk
- 8 oz. heavy cream
- one tablespoon kosher salt
- juice of one large lemon
IMPORTANT NOTE: DO NOT use Ultra Pasteurized milk - it won't separate properly.
Pour the milk, cream and kosher salt in a pot on your stove top and bring to just under a boil and quickly turn off the heat. At that point pour the lemon juice into the pot and stir the mixture once or twice and then let it sit for 10 minutes. While the mixture sits, line a collinder with cheesecloth (Target's house brand is the best!). As it sits, the mixture will separate into the curds and whey. Then pour the mixture into the collinder and the whey will drain away leaving the actual Ricotta cheese. After 20 minutes lift the cheesecloth out of the collinder and use a large spoon to push the cheese into whatever container you'll be keeping it in!
Hi Anna from Trinidad an Tobago
Is the live streaming going to be on weekly basis. It will be great as I enjoy your recipes.
Hi Chef
Thanks for sharing the recipe. I have a question to ask- do you bake it at 220degrees with both rods on or just the top rod on?
Also I have a 55 inches Morphy richards otg. Should I place the cheesecake on top rod or middle rod?
Hope to catch you on the 24 th 🥰
Que delicia de postre sáludos desde mexico
👍
Greetings from Bc
hello from Australia
Oh wow beautiful 😍
Yesterday a tiktok recommended a place in Spain where they serve slides of Idiazábal cheesecake and Cabrales....cheese lovers only, spoon mandatory. Yet not decided which one to taste first, but without the cake part.. 🙄🤤🤤🤤🤤🤤🤤🤤🤤
Hello Anna can I cut the sugar into 1 cup?seems 1 1/2 cups sugar is sweet.
hello ı mıssed you welcome back
Did you bake on water bath or direct onto convection oven?
Like a cheese flan texture
In recipes I often cut the sugar in half and increase the sweetness with some Stevia…it works well no Stevia after taste. Do you think that would work with this recipe? Or do I need all the sugar to create a caramelized top.
Hi ,
An hour ago, I watched the preparation of the Basque cake, and I have a question, is it possible to replace sugar with sweetened condensed milk, thanks in advance.
Good afternoon from Guyana can I make this vegetarian I make my cheese cake with only one pack of cream cheese and one tin condensed milk and the crust thank you mam for sharing your knowledge with us 🙏
do you have a video on how to make peanut butter cookies
Love from Pakistan Faisalabad
How long you baked?
To avoid the watering after baking, put a bit less cream in, but then add a chunk of melted butter = less water, same fat.
Hello, if i want to downsize to half or 2/3 the recipe, how to go about for the eggs + yolk? I only have. 6inch cake tin, need it smaller. Thank you.
Can we use powder sugar in making cheesecake.yeyeserrano fr.philippines thanks.
Hi am from dubai Can we use puck spread cream cheese instead of bars
How can I get you recipe Thanks Anna.
Hi Anna Olson
Hopefully I will see you live on the 24 th 😍
Halo may I ask can we replace the whipped cream with heavy cream?
It is essentially the same thing, just different name
Nice haircut 🥰
❤❤❤🇵🇭
Am I mistaken or Anna says 750 grs cream cheese and the recipe bellow the video says 250grs which one is correct please???
Why is it not a burnt more color.? Does Michael get to eat your delicious baking also?
If I used dark brown sugar instead of white sugar, do you think the Basque cheesecake would be a caramel flavour? Hmmm, I think I'll try it.
How was it using brown sugar?
@@juliannajm6965 I haven't yet tried my 2nd Basque cheesecake - at which time, I WILL use the brown sugar. I used white sugar the first time making it, so I'd have something to which I could compare the brown sugar Basque cheesecake. HOWEVER, I did find a Basque cheesecake recipe using brown instead of white sugar and it apparently DOES make it a caramel flavor.
Thank you for your reply. I just made using white sugar. It is out of this world GREAT. I will use the light brown sugar on my next one with this same recipe.
1/2 batch preparation cook time pls?
0:16
Anna I did but I didn't put all this sugar.
can you please do vegan recipes without egg??
Please tell me the weight of the eggs
Would it matter if only 5 eggs are used for this recipe? Will taste or texture be different?
280 to 330 F
Tip:
If you keep this cake in the fridge, NEVER consume it directly.
ALWAYS leave it before at room temperature.
The cold kills its flavor and texture.
Geographical and political specification:
Although this cake originates from San Sebastián (Donostia in Basque) in the Spanish part of the Basque Country, the Basque Country (Euskadi or Euskal Herria in Basque) is not only a region of Northern Spain.
There is an area of the Basque Country that is in the North of Spain (País Vasco in Spanish) and an area that is in the South of France (Pays Basque in French) but it is the same "country" with its own language and its cultural, historical, gastronomic and even physical disctintive characteristics and peculiarities.
🥱
Egg substitute for this recipe
My recipe calls for a pinch of salt. What do you think
U said 375 ml of heavy cream but then said 1 cup.. that's about 1 and a half cup of heavy cream.. plz reconfirm
Hour to explain 5 minutes
I like the way you share your recipies, that's why I follow you. Nevertheless. I dont like you compare this Basque Burn Cheese Cake with NY cheese cakes theres no comparisson, there are completely different, is like if you compare pizza and burgers and you were repeating the whole video, until there comes a point where you lose the focus of the main recipe or the audience may loose the attention due to the back and forth. Don't make those comparisons so often. And by the way, you mispronounced Petite Fours in the previous vide( its not a number four is a delicacy is a pastry )
Vorbeste foarte mult și este deranjant ! 🙉🙉🙉
It's totally insane! You can't spend almost 43 minutes demonstrating a recipe! All those hi! -s and hello! -s, as well as answering all the live stream stupid questions must be left out!