Recipe: 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.

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. You can have Petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you cook it.

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.
Prepare 120 gm of dairy whipping cream.
You need 2 of graed A eggs.
Prepare 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. Basque burnt cheesecakes are well known to be the easiest cheesecake to make.

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.

Basque cheesecake is often called "burnt" cheesecake due to its iconic rich dark surface. Unlike American cheesecake, Basque cheesecake does not have a crust. American cheesecake is baked low and slow in a waterbath. I was convinced that the cheesecake from my second cookbook sweet was the best I had made. It took a bit of work to get it to the right consistency.