I am into Basque Cheesecake
If you are a cheesecake lover, please try this Basque Cheesecake recipe!! People called this “burnt cheesecake”, because it’s baked at a really high temperature, and it almost burnt outside which provides a caramelized flavor to the cake. It is gooey and smooth inside and tastes tangy from the cream cheese. It doesn’t require making a crust, so it’s very easy.
Basque Cheesecake require only simple ingredients and easy to make
Firstly, this cake does not need special ingredients. You may gather all the ingredients even at the convenience store. Secondly, the process is so simple and easy. You don’t have to make a crust or water bath while you are baking this cheesecake. In my recipe direction and YouTube video, I introduced using a regular bowl method to make the batter. However, you can use a food processer or stand mixer to make them. Technically, put all the ingredients into the food processer and mix it. Check my Tiktok video, in which I use a food processer to make this cake.
Highly recommend using 6″ mold
It’s like me(just kidding), a taller cake looks more elegant than a shorter cake. So please make sure to use 6 inches (15cm) diameter round cake mold. You will get more raw creamy texture parts this way. I insert two-layered parchment paper to prevent the batter won’t leak out. Especially because I used a removable bottom mold.
Enjoy with sherry and black pepper
Although this cheesecake can be a perfect dessert for your kids, it is also great for midnight snacks for adults. It would be pairing with a glass of Pedro Ximénez Sherry. In addition, this cake goes with a sprinkle of black pepper. I used honey for this recipe because honey gives more depth to this cake.
Ingredients
- 16 oz (450g) of cream cheese (soft)
- ½ cup (80g) of sugar
- 2 tbsp of honey
- 3 eggs
- 2 ½ tbsp (20g) all-purpose flour
- 1 cup (240ml) of heavy cream
- 2 tbsp of lemon juice
Instructions
- Preheat the oven to 450℉/ 220℃ degrees
- Line two layers of parchment paper into the 6 inches (15cm) mold. Leaving at least 2 inches of overhang around all edges.
- Combine cream cheese and sugar in a big bowl.
- Add honey, mix well with a spatula.
- Change to whisk, add eggs 1 at a time, beating until combined after each addition of eggs.
- Add lemon juice, and mix.
- Add heavy cream and whisk together.
- Shift flour evenly over the mixture. Whisk slowly until the batter is very smooth.
- Strain the cream cheese mixture. Pour the mixture into the pan.
- Put the cake into the oven. Bake until the top is dark brown for around 30 minutes.
- Cool it until room temperature, then refrigerate overnight.
Notes
Tips: when you cut the cheesecake, make sure your knife is very hot.
