Simple Way to Make Perfect Petite basque burnt cheesecake

Petite basque burnt cheesecake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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 cooked at high heat.

Here is the best “Petite basque burnt cheesecake” recipe we have found until now. This will be smell and look delicious.

Ingredients of Petite basque burnt cheesecake

1. Take 250 gm of cream cheese.
2. You need 80 gm of castor sugar.
3. Take 9 gm of APF.
4. Take 120 gm of dairy whipping cream.
5. You need 2 of graed A eggs.
6. Make ready 1 tsp of esen vanila/ 8 drops vanilla compound.

Overly dark on the top, no biscuit or sponge base, and without.This burnt basque cheesecake originates in Basque Country (hence the name).It's a crustless cheesecake that's starting to become a trend in the US.The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior.

Petite basque burnt cheesecake step by step

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

It took a bit of work to get it to the right consistency.I wanted it heavy but light and not cloyingly sweet.A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.

This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy.I usually wait like three or four years, and by that time people have lost interest, and it seems like I'm doing it to be ironic.Well, this time the hype got to me, and now I understand why all the fuss.It is a crustless cheesecake that is cooked at very high heat.This results in its rustic appearance with cracked edges and an almost burnt surface.