Basque Cheesecake
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- Опубликовано: 20 сен 2023
- The iconic Basque Cheesecake. Mousse-like creamy vanilla cheesecake inside with that gorgeous golden "burnt" surface. Tastes like créme caramel! Amazingly easy to make (she says, 25 tests later 😅)
Lots of recipes will just say to "dump and mix" but honestly, taking a little bit more care with the steps yields a much fluffier cheesecake, as traditional ones are. Hope you love it! - N x ❤️
RECIPE ⬇️⬇️⬇️ or PRINT: www.recipetineats.com/basque-...
THE FAMOUS BASQUE CHEESECAKE
A really great one that works as promised and is ultra light-yet-creamy inside.
750 g / 1.5 lb Philadelphia cream cheese blocks*, room temp
1 cup caster/superfine sugar (200g)
1 1/4 cups whipping cream, take out of fridge 15 min prior (310 ml)
1/4 cup flour, plain/all-purpose (30g)
1 tsp vanilla bean paste or extract
3/4 cups + 1 tbsp lightly whisked eggs (200ml/220g), room temp, 4-5 large eggs (yes, I need you to measure, it matters!)
1. Scrunch up 2 large sheets of baking paper, press into 20cm/8” springform pan in “X”, folding over rim to hold in place. Creates signature rustic sides - also prevents sides from overcooking, so don’t use flat strips!
2. Beat cream cheese 2 min on medium until smooth. Beat in sugar on low speed for 10 sec. In separate bowl, hand whisk ¼ cup cream with the flour into a lump-free paste. Then whisk in remaining cream then vanilla. While beating on low, slowly pour cream into cream cheese. Then slowly pour in eggs while beating on low. Stop beating as soon as eggs are mixed in (minimise air bubbles!).
3. Pour into pan, bang on counter to make air bubbles rise, pop with sharp knife. Bake in preheated 220°C / 425°F (200°C fan) with the shelf in the middle of the oven until surface is deep, deep golden. It takes me 45 min, in @jb_alexandre oven it takes 65 min. Doesn’t matter, inside ends up the same!
4. Centre should be jiggly, cake will rise like souffle. Remove, cool (will collapse) 2 hrs on counter then 8 hrs+ uncovered in fridge. Slice to serve, great chilled but even better at room temp!
* Other cream cheese brands ok too, we have tried with loads of brands including really economical ones. Spreadable cream cheese in tubs works too!
#basquecheesecake 
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I love this cheesecake. I've made this twice now, both times with homemade cream cheese, and it worked out great. Easy to make too
Вкусная выпечка , то что люблю! Спасибо Вам!👍Delicious baked goods, just what I love! Thank you!👍👍
Yummy 😋 and it looks so simple,I have to try this recipe
I'm making it this weekend! Love a burnt cheesecake!
I love how it is fast easy to the point. ❤
Thank you for expeditious simplicity. I've got it downloaded here and your website!
Just made this ready for games day tomorrow. The way it souffle's is incredible. Mine was twice the height of my tin 😳
I'm a new subscriber. I ❤ your recipes easy to follow. ❤
Cheesecake are always favorite 😍..thanks for sharing. Stay blessed and connected 😊
Will this work in a 9" spring form? I have a Miele convection oven--do you recommend using the convection fan or not? This is by far the best recipe and method of prep. Thanks!
Uh looks fantastic 😮
You are the best teacher mam
Not at all surprised to see this upload, because two days ago I decided it was time to try this style of cheesecake 😂 thanks!
Yum 😋
This is the easiest recipe of all time❤
Why are people saying it's burnt? It's how it's supposed to look, and tastes great too!
That's what the recipe is known as "Basque Burnt Cheesecake", even in San Sebastian, in the Basque country. Where I was in September.
❤❤❤
Ok. This looks wonderful where is the recipe for the correct ingredients???
This one is now a modern classic. So easy and so good!
My cheesecake is better always no burn
Oooo I hope this beautiful kace tu eat in the and
2:50
size od ur mold?
22,000원~26000원 / 1700g ->1500g
I must be a natural at this then...I always seem to burn all my cheesecakes 😫
Hi, what are the dimensions of the pan please?
8 inch springform pan
@@anissuria Thank you :)
Yeah! I do believe this the same as the old NY Baldacci's best cheese cake!
Worth every calorie 😂
Today is Friday, September 22th, 2023
The cream cheese measurements in the written recipe seem wrong to me. 1.5lbs is 5 8-ounce bricks. But each 8-ounce brick is 226 grams according to the package. 750 grams would only be 3 bricks. I’m making mine with 5 bricks because I like tall NY style cheesecakes…but I don’t know if the other ingredients are calibrated for 3 bricks or for 5. I’ll compare to some other recipes to figure it out, I guess.
I figured it out…3 bricks is right, I don’t know why I kept coming out to 5 bricks when I was calculating with pounds.