The first time when I came across this burnt cheesecake on the social media, my instinct looking at it is "that cake is over burnt on top and yet they still want to post it out!" 😂😂😂.
But most of those who have baked it or tasted this burnt cheesecake, they only obsessively raving how delicious this cheesecake is!
Basque Burnt Cheesecake
Recipe reference from PhongHong Bakes
Ingredients
500g cream cheese (at room temperature)
170g caster sugar
250 ml double cream or whipping cream
3 large eggs
18g flour
Method
Line an 8" round springform pan with baking paper ensuring that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven).
With your stand mixer, add the cream cheese and sugar into the bowl and beat until smooth and creamy.
Add in the eggs, one at a time, beating well (about 15 seconds on each egg and scraping down the sides of the bowl on each addition).
Pour in double cream and beat until well incorporated.
Turn the mixer off and sift in the flour over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky
Pour batter into prepared pan, tap a few times to release air bubbles.
Baked the cheesecake at 200°C (please adjust according to your oven) for 60 - 65 minutes) till deep dark brown top but still jiggly in the center.
Let the cheesecake cool slightly (about 10 - 15 minutes.) The cheesecake will "collapse" slightly and then unmould the springform.
Let it cool completely and thereafter carefully peel the parchment away. Cut into wedges and serve
Unfinished cheesecakes can be store in an airtight container and keep in the fridge.
Turn the mixer off and sift in the flour over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky
Pour batter into prepared pan, tap a few times to release air bubbles.
Baked the cheesecake at 200°C (please adjust according to your oven) for 60 - 65 minutes) till deep dark brown top but still jiggly in the center.
Let the cheesecake cool slightly (about 10 - 15 minutes.) The cheesecake will "collapse" slightly and then unmould the springform.
Let it cool completely and thereafter carefully peel the parchment away. Cut into wedges and serve
Unfinished cheesecakes can be store in an airtight container and keep in the fridge.
