Basque Burnt Cheese Cake

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      BASQUE BURNT CHEESECAKE 




It is a no crust cheesecake with a rustic appearance. A soft gooey centre and not overly sweet with a hint of burnt caremal from the burnished top. This cheesecake is truly something to love. 

TIPS TO BAKE BASQUE BURNT CHEESE CAKE

: Make sure all ingredients are in room temperature. It ensures a smooth mixture.

: Time and temperature are the most important parts of this recipe. I'm using a 6-inch cake pan. In my convection oven, I bake it at 200c for 40 minutes. (But time may vary depending on your oven). You should not bake the cake longer then indicated, even if it looks a bit wobbly in the centre. If you leave in the oven too long it will result a curdle cheesecake texture. Even though you want the cake to look dark, you don't want it to burn. If it gets too dark fast while baking, cover with aluminum foil. Should you find that your cake is almost close to baking but hasn't taken on the colour you like. What you can do is turn on the grill mode in the last 5 minutes to blast the top with heat. ( I recommend prioritising consistency before colour).

- Lining parchment paper in a cake pan will prevent the cheese cake from sticking to the sides of the pan and preserve its form better upon removal.

- Chilling the cheesecake enough is very important if you want to get perfect slice . I recommend chilling for at least 6 hours or better overnight. 

- Unmould only after the cheesecake has chilled in the fridge.

- Run a sharp slicing knife under hot water, prior to slicing the cheesecake. Wipe the knife clean and run it under hot water before making another cut.

Let's get baking!


INGREDIENTS

- 400g cream cheese ( room temperature)

- 100g castor sugar

- 3 eggs

- 10g all purpose flour

- 180g whipping cream

- 1/4 tsp vanilla essence

- 1 tbsp lemon juice

- 1/8 tsp salt


METHOD

- Preheat oven to 200c. Line a 6 inch cake pan with a parchment paper. - the paper should come up at least 2 inch above the rim of the the pan on all sides. Set aside. 




- Beat cream cheese and castor sugar until smooth.

- Add eggs one at a time. Beat until smooth. Scrape the sides of the bowl to ensure that nothing sticks to the sides for even mixing.

- Add vannila essence, lemon juice and salt. Beat until just combine.

- In a seperate bowl, mix flour and 1/2 of the cream and mix. Add balance of the cream and mix until smooth ( adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start).

- Slowly pour the cream/flour mixture into the cheese mixture. Mix until well combined.

- Pour in the cheesecake better into the prepared pan. Bake for 40 minutes, until the top is deep golden brown but still jiggly in the centre. ( baking time may vary depending on your oven)




- The cake will be puffed. Let it cool in the room temperature as it cools the cheesecake will deflate slightly.  Cover the cake with a cling wrap and chill in the fridge for  minimum 6 hours or overnight before slicing and serving. Enjoy!










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