GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
- Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
- Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.
BASQUE-STYLE CHEESECAKE
This distinctive cheesecake is baked in a high heat oven, giving it a delicious dark brown top that tastes of caramel and toasted sugar. Made without a crust, it was inspired by a dessert served at the restaurant la Vina in San Sebastian, Spain.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Lay one 16-inch piece of parchment across the bottom of a 9-inch springform pan and lay another 16-inch piece on top crosswise. Press the parchment into the bottom of the pan and crease along the sides, making it as flush as possible to the sides of the pan and allowing the parchment to come at least 2 inches above the sides. Put the pan on a baking sheet.
- Combine the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, until the mixture is very smooth and light, a full 2 minutes. Add the eggs one at a time with the mixer running, beating 30 seconds after each addition. Scrape down the bowl, turn the mixer to low and add the cream and vanilla; raise the speed to medium and beat for 30 seconds. Remove the mixer bowl. Sift the flour over the batter and fold the flour into the batter with a rubber spatula. Pour the batter into the prepared pan.
- Bake until the cheesecake is deep golden brown on top but the center is still quite jiggly, about 2 hours. Let cool completely (the cake will fall dramatically as it cools).
- Release the pan to remove the cake and gently pull the parchment from the sides. Transfer the cake to a serving platter using an offset spatula.
CLASSIC BASQUE CHEESECAKE RECIPE BY TASTY
Indulge in the sweeter side with this extra-creamy Basque cheesecake. Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way.
Provided by Aleya Zenieris
Categories Desserts
Time 3h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
- Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
- Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
- Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don't worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
- Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50-60 minutes.
- Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 0 grams, Protein 10 grams, Sugar 16 grams
BURNT BASQUE CHEESECAKE
Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly
Provided by Cassie Best
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don't worry about lining the tin too neatly - the grooves in the parchment give this cheesecake its characteristic look.
- Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved - check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
- Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
- Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin - it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 252 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Sodium 0.4 milligram of sodium
"BURNT" BASQUE CHEESECAKE
I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
- Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
- Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
- Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
- Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 24.6 g, Cholesterol 204 mg, Fat 37.9 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 23.1 g, Sodium 359.2 mg, Sugar 20.4 g
BASQUE CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, eggs, white granulated sugar, heavy cream, flour
Provided by Veronica Lee
Categories Desserts
Yield 3 servings
Number Of Ingredients 5
Steps:
- Line a circular, 15 inch pan with parchment paper and preheat the oven to 220°C.
- In a bowl, whisk the cream cheese slowly until smooth.
- In a separate bowl, whisk the eggs, then add them to the cream cheese incrementally and mix slowly until well-combined.
- Carefully add the flour to the mixture and fold the flour into the mixture. Then, strain the mixture and transfer to your prepared pan.
- Bake for 30-35 minutes (the top will look a little brown/toasted) and transfer to a cooling rack.
- Serve.
Nutrition Facts : Calories 730 calories, Carbohydrate 22 grams, Fat 70 grams, Fiber 0 grams, Protein 14 grams, Sugar 18 grams
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