BASQUE CHEESECAKE (w/ crust)
BASQUE CHEESECAKE (w/ crust)

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, basque cheesecake (w/ crust). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

BASQUE CHEESECAKE (w/ crust) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. BASQUE CHEESECAKE (w/ crust) is something which I have loved my entire life. They are nice and they look fantastic.

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 Given it's overly dark and cracked top crust, it could be easily mistaken as a baking situation gone wrong. So Basque cheesecake is basically burnt cheesecake. This recipe comes from the restaurant in Spain that goes by the name of La Viña.

To get started with this recipe, we have to first prepare a few components. You can have basque cheesecake (w/ crust) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make BASQUE CHEESECAKE (w/ crust):
  1. Take Filling
  2. Prepare 250 g Cream cheese (room temperature)
  3. Get 60 g Sugar
  4. Make ready 2 Eggs
  5. Prepare 170 g Heavy cream
  6. Prepare 1/8 tsp Salt
  7. Prepare Few drops of Vanilla extract
  8. Make ready 15 g Cake flour
  9. Take Crust
  10. Take 4 pieces Digestive biscuit
  11. Take 25 g Melted unsalted butter

Creamy and sweet with a burnished burnt top that contrasts with the insides just right. Often replicated, never duplicated, La Viña's signature cake is simpler than it might look. When made as written, this recipe will produce a version very similar to La Viña's cheesecake, and Rivera says it's the recipe he uses. This basque burnt keto cheesecake is the easiest cheesecake to make.

Instructions to make BASQUE CHEESECAKE (w/ crust):
  1. Melt the butter in a 6" non-stick cake pan. Mix with crushed digestive biscuits. Press firmly into bottom and sides of the pan. Set aside.
  2. In the mixing bowl, add cream cheese and sugar. Beat until light and smooth. Scrape down bowl with spatula as needed to evenly mix.
  3. Add eggs, one at a time, beating until one egg is completely mixed before adding the next egg.
  4. Add heavy cream, salt, vanilla. Sift in flour. Beat until batter is smooth and no lump remains.
  5. Pour batter into the prepared cake pan. Place cake into the air-fryer and bake at 190°C for about 15 mins or until dark brown on top and still jiggly in the centre. Cover with foil paper when bake as needed.
  6. Let cool at room temperature (It will deflate dramatically). Cover and chill overnight to let it set. Let it come to room temperature before cutting and serving.

There is no crust, no water bath, and you literally burn it! The texture of this basque burnt keto cheesecake is similar to a Japanese cheesecake, light and fluffy on the inside, but beautifully creamy throughout. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. "This "burnt" cheesecake from the Basque Country doesn't require making a crust, so it's a super easy recipe! It doesn't need much time to cool and it doesn't matter if the surface cracks and gets browned. You may have to experiment with the baking time, as each oven is different.

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