Homemade Basque Burnt Cheesecake

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I have a student who is totally passionate about cooking. She left her previous studies so she could enroll in Culinary Arts at USJ, and this is how I came to know her. She has an incredible Instagram account where she posts the recipes she creates or prepares.

One day, I saw a picture of the Homemade Basque Burnt Cheesecake that she had prepared, so I asked her for the recipe and decided to give it a try. For the recipe, here it is, as sent by Mounia:

Basque Burnt Cheesecake (for a 15cm cake)

What you’ll need:

  • 430g cream cheese, room temperature
  • 120g caster sugar
  • 3 large eggs, room temp (approx 150g of eggs without shell)
  • 270g heavy cream/thickened cream (35% min fat content)
  • 20g cake flour
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Making it:

  • Line circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of about 3-5cm.
  • Beat sugar and cream cheese together on medium until smooth and you can’t feel the sugar granules any longer. Scrape the bowl.
  • Add eggs one at a time and beat on medium until smooth. Scrape the bowl again to ensure that nothing sticks to the sides for even mixing.
  • Add the vanilla and lemon juice and beat until just mixed.
  • In a seperate bowl, mix flour and 1/4 of the cream and mix until smooth. Add another 1/4 more cream, mix, and then add the rest and mix until smooth. (Adding the flour a small amount at the time allows you to mix out any lumps that may form by creating a paste at the start.)
  • Slowly pour the cream/flour mixture into the cheese mixture whilst the mixer is beating on low until mixed through. Increase speed to medium and mix for 15 seconds just to ensure it’s all combined.

Baking it:

  • Preheat your oven and bake at 240C for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give the pan a jiggle.
  • Let cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
  • Remove from the baking tin and enjoy at room temperature.
    For a less “gooey” center, place into the fridge after cooled to allow it to chill and set and serve cold.

The only change I did to this recipe was to replace caster sugar with brown sugar. Let me tell you that the house smelled incredible and the cake was entirely eaten in the same afternoon . It has a fantastic taste and can be enjoyed with red berries, strawberry coulis or jam, or even red berries ice cream.

I strongly recommend this treat as it will definitely be enjoyed by the entire family!

If you want to discover incredible food preparations, follow Mounia’s Instagram account @moniscuisine.