Easy cooking recipe Basque Burnt Cheesecake with 8 ingredients and 9 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Basque Burnt Cheesecake easy, tasty, practical.
Hi all, at this time you can make recipe Basque Burnt Cheesecake with 8 ingredients and 9 steps. Next this is how to prepare, please carefully carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 9 stages of easy cooking Basque Burnt Cheesecake.
Ingredients for Basque Burnt Cheesecake
Needed : cream cheese.
Prepare : (You can use any type of cream cheese including mascarpone cheese).
Needed : caster sugar.
Prepare : medium eggs.
Needed : heavy cream.
Prepare : cake flour.
Prepare : vanilla extract.
Prepare : lemon juice.
If all raw materials Basque Burnt Cheesecake it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Stages Cooking Basque Burnt Cheesecake
Preheat oven to 200 degrees Celsius (electric oven). If you use gas oven, you will need around 220 to 240. It's better to stay at 200 degrees, you don't want to burn your cheesecake completely 😉.
Prepare your cake tin, I used size D = 22cm, this recipe can be used for tin size 25cm too. Line the tin with baking paper both the base and the sides. Use butter to stick your baking paper to the tin.
Baking paper is essential because the cake is super soft and you won't be able to take it out of the tin nicely without the lining..
Mix cream cheese and sugar until smooth. Make sure there is no lump and the sugar is well incorporated with the cream cheese. Cream cheese has to be at room temperature..
Add eggs one by one, eggs are also at room temperature. Mix well..
Add heavy cream (room temperature)..
Add flour, mix well..
Add vanilla and lemon juice. Mix well..
Pour the batter into the tin, make sure to line the tin with baking paper all around. Bake for 40 to 45 minutes, if you like it more soft then 35 minutes. During baking, you will see the batter rising high and unbelievably huge but that's normal, it will shrink once it cools down. If you don't like it to be dark burnt, cover the top with foil half way through..
Take it out of the oven, it will be jiggly and runny in the middle and that's ok. It will be set when it's completely cooled down. When it's no longer hot, put it in the fridge overnight.
Make sure to leave it overnight in the fridge before eating, the flavour enhance during the time so please be extra patient. If you eat it straight away, you will only taste sweet vanilla and lemony melted cream. It will completely change into a real cheesecake after overnight chilling..
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