Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, basque cheesecake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and. It's got the foundation of a basic cheesecake recipe, using a combo of cream cheese, heavy cream, eggs, and sugar.
Basque cheesecake is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Basque cheesecake is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have basque cheesecake using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Basque cheesecake:
- Take 400 grams Cream Cheese
- Get 3 pieces Eggs
- Make ready 160 grams Sugar
- Make ready 1/2 tbsp Flour
- Take 200 ml Fresh Cream
This distinctive cheesecake is baked in a high heat oven, giving it a delicious dark brown top that tastes of caramel and toasted sugar. Basque Cheesecake from chef Tavel Bristol-Joseph features rich cream cheese and floral vanilla in a quick and easy recipe. Get the recipe from Food & Wine. Burnt Basque cheesecake at La Viña.
Steps to make Basque cheesecake:
- Mix all ingredients in order of Cream cheese -> beaten eggs -> Sugar -> Flour -> Fresh Cream. There is no problem even if the cheese remains small blocks.
- Put the crispy oven sheet into an 18cm cake mold. Pour cheese dough into it.
- Bake for 40 minutes in an oven at 220 ° C. Then cool at room temperature for 4 hours.
- You can eat it as it is or chill it in the refrigerator.
About ten years ago I explored San Sebastían for the first time. I was armed with a handful of pintxos bars recommendations, but no one had said anything about dessert! When I passed by La Viña (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I. But one dessert has remained unchanged: the burnt Basque cheesecake. By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon.
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