How to make ★Basque Burnt Cheesecake★The Best Ever Cheesecake(EP137)

Posted on Posted in Cakes

Today, I am going to be making Basque “Burnt” Cheesecake.

Basque cheesecake is in the latest sweet trend in Japan. You can find it in a fancy bakery or even at a grocery store.

Japanese people love any kind of cheesecake. Souffle cheesecake is the most famous one, cheese-tart two layers cheesecake, litteraly any kind!

When you gave it a go, you will figure out why it is so popular. It’s made of simple ingredients, easy to make, and so delicious.

You should be more careful when you make a simple cake like this, to make smooth and melt in your mouth texture.

Let me walk you through step by step to make the creamiest cheesecake you’ve ever had!

 

Basque Burned Cheesecake

The latest trend in Japan
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: Spanish
Keyword: basque cheesecake, burnt cheesecake, cheesecake, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, kitchen princess bamboo
Servings: 12 pieces
Cost: $12

Equipment

  • oven, 8-inch cake pan

Ingredients

  • 450 g cream cheese 1 pound
  • 150 g sugar
  • 3 eggs large
  • 1 cup heafy cream 240ml
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tbsp cake flour

Instructions

  • Preheat the oven to 200 ℃(400℉)
  • The cream cheese should be at room temperature. Take out from the fridge an hour before start cooking. Slice into an inch thick slices to shorten the time.

    With a spatula, soften the cream cheese until smooth.

    It requires some power so that you want to hold your spatula close to the paddle to make it easy. 

    Add in your sugar. Sugar makes cream cheese soft. Swithch to hand mixer and mix until smooth.

    After 2 to 3 minutes of mixing, the mixture should look like this. And almost all of the granules of the sugar dissolve at this point. 



    The cream cheese should be at room temperature. Take out from the fridge an hour before start cooking. Slice into an inch thick slices to shorten the time.

    With a spatula, soften the cream cheese until smooth.

    It requires some power so that you want to hold your spatula close to the paddle to make it easy.

    Add in your sugar. Sugar makes cream cheese soft. Swithch to hand mixer and mix until smooth.

    After 2 to 3 minutes of mixing, the mixture should look like this. And almost all of the granules of the sugar dissolve at this point.
  • Crack your egg into a shallow measur cup. This is my favorite as you might already know. Beat until the white and the yolk combine well.

    This small step will make your cheesecake creamiest ever.

    Add a half a beaten egg to cream cheese.

    Start mixing in the center and toward the edge of the bowl in one direction.

    In this way, the cheese and the eggs homogenize well.



    Crack your egg into a shallow measur cup. This is my favorite as you might already know. Beat until the white and the yolk combine well.

    This small step will make your cheesecake creamiest ever.

    Add a half a beaten egg to cream cheese.

    Start mixing in the center and toward the edge of the bowl in one direction.

    In this way, the cheese and the eggs homogenize well.
    Scrape the side and the bottom of the bowl, to make sure all the ingredients are mixed thoroughly.

    Add the rest of the egg, and repeat the process.

    As you can see, I added half an egg in 6 times. 

    It doesn't seem to make any difference, but it will. I am so sure about that!



    Scrape the side and the bottom of the bowl, to make sure all the ingredients are mixed thoroughly.

    Add the rest of the egg, and repeat the process.

    As you can see, I added half an egg in 6 times.

    It doesn't seem to make any difference, but it will. I am so sure about that!

    Add in vanilla, salt and shift in the cake flour.

    Whisk until very smooth.

    Add in room temperature in 3 to 4 times, whisk until smooth each time.

    But the time, the mixture becomes very liquidity, but don't hesitate to add all the heavy cream.

    Look at the beautiful batter. It's perfect!




    Add in vanilla, salt and shift in the cake flour.

    Whisk until very smooth.

    Add in room temperature in 3 to 4 times, whisk until smooth each time.

    But the time, the mixture becomes very liquidity, but don't hesitate to add all the heavy cream.


  •  let's prepare the cake tin.

    Grease the inside. I use springform pan, but you can use any round mold. 

    Take out a large piece of parchment paper. Roughly line it inside the pan. It will create the signature uneven side. My first attempt turned out not good. 

    Then I suddenly realize that I should squash the paper before fit in the pan.

    My second attempt turned out great!

    I really recomend to squash the paper.

    You've got to fit in the edge like this.



    let's prepare the cake tin.

    Grease the inside. I use springform pan, but you can use any round mold.

    Take out a large piece of parchment paper. Roughly line it inside the pan. It will create the signature uneven side. My first attempt turned out not good.

    Then I suddenly realize that I should squash the paper before fit in the pan.

    My second attempt turned out great!


  • Pour the batter into a pan. 

    Shake gently to flatten the surface.
    You don't have to tap the pan. 

    Here is a tip to scrape the bowl.

    Fit your curbed side of the spatula to the bowl like this, so you can scrape the batter as much as you can.

    I don't want waste the batter. And also, you will have a clean bowl! 

    Bake 50 mins or until the surface burnt.

    20 mins passed, the cake look like this.

    Let's see what happen inn 30 mins.

    After 50 mins, the cake should look like this.

    It swelled and burned but still ziggling inside.

    Take out and let it sit until it comes to a room temp.

    Cover with a paper towel to absorb the sweat and plastic wrap, chill over night.



    Pour the batter into a pan.

    Shake gently to flatten the surface.
    You don't have to tap the pan.



    Bake 50 mins or until the surface burnt.

    20 mins passed, the cake look like this.

    Let's see what happen inn 30 mins.

    After 50 mins, the cake should look like this.

    It swelled and burned but still ziggling inside.

    Take out and let it sit until it comes to a room temp.

    Cover with a paper towel to absorb the sweat and plastic wrap, chill over night.

Video

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