How to Cook Delicious Petite basque burnt cheesecake

Petite basque burnt cheesecake. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Add in eggs one by one, add in vanilla. Pour in the whip cream, add then flour.

The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior. The unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top that challenges the concept of the perfect baked cheesecake has been on my mind for some time ever since I first laid eyes on it. And I'm glad that I finally made the time to work on this recipe. ☺️. You can have Petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Petite basque burnt cheesecake

You need 250 gm of cream cheese.
Prepare 80 gm of castor sugar.
It's 9 gm of APF.
It's 120 gm of dairy whipping cream.
Prepare 2 of graed A eggs.
It's 1 tsp of esen vanila/ 8 drops vanilla compound.

I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián. It is a crustless cheesecake that is cooked at very high heat.

Petite basque burnt cheesecake step by step

Beat cream cheese till creamy.
Add in sugar,beat again.
Add in eggs one by one,add in vanilla.
Pour in the whip cream,add then flour.
Pour the batter in 6" or 7inch pan lined with parchment paper,make sure it is atleast 3 inch height at the side.
Bake 200'c for 1 hr or.until the surface appear nicely caramalized colour.

This results in its rustic appearance with cracked edges and an almost burnt surface. So place your order now and get you sorted on the special day. A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be. Overly dark on the top, no biscuit or sponge base, and. I was convinced that the cheesecake from my second cookbook sweet was the best I had made.