Burnt Basque Cheesecake

 

Burnt Basque Cheesecake

        If it's your first time a to make a burnt basque cheesecake, then this recipe is for you. It's simple and you don't need to use a big quantity of the ingredients. Just make sure you have a 6 inch round cake pan. I got this recipe from Nino's Home youtube channel. I just changed it up a bit by adding lemon zest and being able to use all purpose cream instead of using heavy or whipping cream. Now, I know it's a lot better to use the heavy cream because I'm sure it's gonna give it a better texture, but all purpose cream is much more affordable. Yes, in the Philippines, heavy cream is gold. Just kidding. I just really tried to make this recipe more affordable. But, if we are talking about the taste of this cheesecake, it's terrific. The addition of the lemon zest gives a nice kick to it. 

Ingredients:

• 8 oz cream cheese
• 1/3 cup white sugar
• 5g of cake flour (about a 1/2tbsp)
• 1 egg yolk
• 1 whole egg
• 1/2 tsp lemon zest
• 1/2 tsp vanilla extract
• 150ml heavy cream of All purpose cream

Instructions: 

1. Prepare a 6 inch round cake pan and place 2 parchment paper on it. Arrange the parchment paper making sure it is lined at least 2 inches above top of pan on all sides. Preheat oven to 220C or 428F. It depends on the temperature of your oven. Mine works at 220C

2. In a bowl, mix cream cheese with a rubber spatula until soft and creamy. Add the sugar and mix again. Then fold in the cake flour. 

3. Switching to a whisk, add the egg yolk and whole egg mixing after each addition. Then, add the lemon zest, vanilla extract, and cream. Whisk until fully incorporated. 

4. Pour the batter into the prepared pan and bake for about 30-35 minutes or until the cheesecake has a burnt surface. 

5. The cheesecake should still be wobbly after taking it out of the oven. Let it cool down and you can gently take it out from the pan or place it in the fridge and let it chill until ready to eat.