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Basque cheesecake
Basque cheesecake, also known as burnt cake, is distinguished by its caramelized top crust and tender creamy center. It requires not a gram of flour to prepare – only Philadelphia cheese, heavy cream, eggs, sugar, and a spoonful of corn starch. This effect of a burnt crust and creamy texture is achieved thanks to a special baking mode at a very high temperature of 250 degrees.
Preparation time: 40 minutes and 8 hours will be needed for the cheesecake to stabilize.
Caloric content: 267 kcal per 100 grams of the dish.
Ingredients
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- cream cheese Philadelphia – 540 g;
- white sugar – 120 g;
- vanilla sugar – 8 g;
- fine salt – a pinch;
- eggs C 1 – 4 pcs;
- corn starch – 25 g;
- heavy cream 33% – 350 ml;
- lemon juice – 1 tbsp.
Preparation
- Prepare the ingredients for the Basque cheesecake. The cream must have a fat content of at least 33 percent. It is not possible to substitute cream cheese with cottage cheese – it will yield a completely different texture.
- Transfer the Philadelphia cheese, regular sugar, and vanilla sugar to a bowl. Combine everything using a spatula or spoon.
- Add the eggs.
- It is more convenient to mix the ingredients by hand – with a whisk. A mixer is not suitable in this case – it captures air bubbles, which will be unnecessary here.
- Add the corn starch and a pinch of salt.
- Pour in a spoonful of lemon juice.
- After mixing the ingredients, begin to gradually add the cream.
- Preheat the oven to 250 degrees. Line the baking dish with parchment paper, bringing it up to the very top of the mold, as the mixture will rise significantly. First, crumple the paper thoroughly so that it takes the desired shape more easily.
- Pour the liquid cream mixture into the mold.
- Place the baking tray in the preheated oven for 30 minutes.
- During the baking process, the cheesecake will first rise and under the influence of high temperature will be covered with a baked crust. After half an hour, transfer it to the table without removing it from the mold – it should cool down. During this time, the height of the cake will noticeably decrease. Then place it in the refrigerator for 8 hours to allow the creamy texture to stabilize completely.
It is best to cut the Basque cheesecake into portions with a sharp knife, the blade of which is dipped in hot water. The heavily baked crust (one might even say burnt) is surprisingly soft and tasty, while the tender cheesecake inside evokes genuine delight – this is a wonderful taste! When serving, a portion can be drizzled with topping or chocolate.
