Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, petite basque burnt cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. 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.
Petite basque burnt cheesecake is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Petite basque burnt cheesecake is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Petite basque burnt cheesecake:
- Get 250 gm cream cheese
- Take 80 gm castor sugar
- Get 9 gm APF
- Take 120 gm dairy whipping cream
- Get 2 graed A eggs
- Take 1 tsp esen vanila/ 8 drops vanilla compound
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. It took a bit of work to get it to the right consistency. I wanted it heavy but light and not cloyingly sweet.
Instructions to make Petite basque burnt cheesecake:
- 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
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. The Japanese also have created a version of the basque cheesecake. This burnt cheesecake is originated from Basque in Spain. The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour.
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