Basque Burnt Cheesecake - sounds bourgeois, no? But don’t get intimidated. With the help of this recipe, you can actually achieve your own homemade cheesecake.
Seriously, since when did Filipinos start loving eating cheesecake? So far, it has always been a mystery to me. But Pinoys are known to welcome a lot of foreign influence. Especially when it comes to food.
Then one day, people suddenly flood their social media accounts with posts regarding this dessert. It even became a staple menu in most cafes and restaurants. Additionally, all those newly opened cheesecake stores proved their fame. The dessert was definitely a hit among Filipinos!
Ingredients and Substitute
The best thing about cheesecake recipes? They are pretty simple to make and only require a handful of ingredients. All of these can be bought from your local supermarket.
These cakes are made entirely of cream cheese. So if you ask me, buy the best cream cheese that you can get. You may also use other kinds of cheese like cottage or ricotta.
We’ll be needing eggs to achieve a rich and smooth texture. Be careful though, too much of it will ruin the recipe.
White sugar is important for some sweetness. Every dessert requires that hint of sweetness, some less and some more.
Just from its name, thickened cream will thicken the cheese and give the final product structure and form. And of course, who wouldn’t want additional thickness and creaminess?
Plain flour will also help us attain the perfect structure for our cheesecake.
How to make Basque Burnt Cheesecake
Get a large bowl and put the whole 500g cream cheese. Use a hand mixer to mix for a while. Gradually add the eggs as you continue mixing the cheese. Put them one by one. Also, use a spatula to scrape the cream cheese sticking to the sides of the bowl.
Add the white sugar and mix again. Then add the thickened cream and flour before using the hand mixer again. Continue mixing until the consistency becomes smooth.
Prepare the cake pan with greased parchment paper. Slowly transfer the cheesecake mix into the pan. Tap the batter until the top surface becomes flat. Bake at 200C for 50 minutes and sprinkle caster sugar.
Transfer to a serving plate and let cool before serving.
Make ahead and storage tips
Cheesecakes are one of the top make-ahead desserts. The refrigerator is their best friend. This helps keep them for a while, making them last for at least 3 to 4 days. As long as you properly wrap them in plastic wrap. Store them in the freezer for best results.
For some tips, add some excitement to your basque burnt cheesecake by adding toppings such as fruits like berries.
Basque Burnt Cheesecake Recipe
- 500 g cream cheese softened
- 4 medium eggs
- 1 cup sugar
- 300 ml thickened cream
- 1 tbsp plain flour
- Pre-heat oven at 200°C. Prepare a spring form pan, grease with canola spray and line with parchment paper.
- In a large bowl, cream the cream cheese until soft and fluffy using a hand-held mixer.
- Add egg one at a time and continue to mix. Scrape the sides using a spatula.
- Gradually add the white sugar then add thick cream and flour while continue mixing.
- Transfer the mixture into the prepared pan. Bake inside the oven for 50 minutes. Allow to cool down.
- Sprinkle some caster sugar, slice then serve