Petite basque burnt cheesecake. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Add in eggs one by one, add in vanilla. Pour in the whip cream, add then flour.

This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior. You can have Petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Petite basque burnt cheesecake

Prepare 250 gm of cream cheese.
Prepare 80 gm of castor sugar.
It's 9 gm of APF.
You need 120 gm of dairy whipping cream.
Prepare 2 of graed A eggs.
You need 1 tsp of esen vanila/ 8 drops vanilla compound.

I first tasted burnt Basque cheesecake long before it became world-famous. Now it even has its own hashtag on Instagram! This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián. A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.

Petite basque burnt cheesecake instructions

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.

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. It is a crustless cheesecake that is cooked at very high heat.