"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
BURNT CHEESECAKE WITH BLACKBERRIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper.
- For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes.
- For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve.
- Remove the cheesecake from the oven and allow it cool, about 45 minutes.
- Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries.
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.
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
More about "burnt basque cheesecake food"
BASQUE BURNT CHEESECAKE バスク ... - JUST ONE COOKBOOK
From justonecookbook.com
4.2/5 (360)Total Time 3 hrsCategory DessertCalories 3043 per serving
- Preheat the convection oven (with fan) to 450ºF (230ºC). If you don’t have an oven with fan, preheat the conventional oven to 475ºF (245ºC). If your oven doesn’t get hot very well, you can preheat to the hottest oven temperature (mine is 550ºF (290ºC)) for 30-60 minutes. As for the oven rack, I used the middle rack for the convection oven (the fan circulates the air, so the middle rack is ideal). If you use the conventional oven, move the rack slightly higher as heat rises and the top of the oven is higher temperature. However, keep in mind that a 3-inch deep cake pan needs extra space for rising.
- Line a 6-inch (15-cm) round cake pan with 2 large sheets of parchment paper. When you cut 2 sheets of parchment papers, leave at least 2 inches (5 cm) of overhang around all edges. Fold the parchment paper twice to find the center of the paper.
- Make sure the cream cheese is at room temperature. If not, microwave the cold cream cheese at half power (50%) for 45 seconds, or microwave at 15 seconds incremental.
BASQUE BURNT CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (483)Estimated Reading Time 2 minsServings 1
- Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
- Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
- Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
BURNT BASQUE CHEESECAKE RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (220)Category DessertCuisine SpanishTotal Time 1 hr
- Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
- Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.
BURNT BASQUE CHEESECAKE: HISTORY AND RECIPE
From finedininglovers.com
MINI BURNT CHEESECAKE RECIPE - SAN SEBASTIAN CHEESECAKE
From fooddrinkdestinations.com
MASTER CLASS: THE EASIEST WAY TO BURNT BASQUE CHEESECAKE ...
From latimes.com
BURNT BASQUE CHEESECAKE WITH MULBERRY SAUCE | DESSERT ...
From womanandhome.com
FOLLOWING THE CROWD: BURNT BASQUE CHEESECAKE – BLUE CAYENNE
From bluecayenne.com
BURNT BASQUE CHEESECAKE - THE BAILIWICK ACADEMY
From blog.thebailiwickacademy.com
HOW TO MAKE THE BEST CHEESECAKE RECIPE | FOODTALK
From foodtalkdaily.com
LA VIñA'S BURNT BASQUE CHEESECAKE IS THE DESSERT ... - FOOD
From sbs.com.au
BASQUE CHEESECAKE | HOW TO MAKE BASQUE BURNT CHEESECAKE
From tasteofhome.com
BURNT BASQUE CHEESECAKE: EASY, BUT DECADENT – EUSKAL KAZETA
From euskalkazeta.com
TASTETORONTO | THE BEST BASQUE BURNT CHEESECAKE IN TORONTO
From tastetoronto.com
BASQUE BURNT CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BURNT BASQUE CHEESECAKE — BITE | RECIPES, NEWS, INTERVIEWS ...
From bite-food.com
FOOD WISHES VIDEO RECIPES: “BURNT” BASQUE CHEESECAKE - …
From foodwishes.blogspot.com
BURNT BASQUE CHEESECAKE RECIPE - SUNSET MAGAZINE
From sunset.com
BASQUE CHEESECAKE RECIPE - TAVEL BRISTOL-JOSEPH | FOOD …
From foodandwine.com
WHERE TO GET A BURNT BASQUE CHEESECAKE IN METRO VANCOUVER
From foodgressing.com
BASQUE CHEESECAKE RECIPE | EASY BURNT CHEESECAKE
From norecipes.com
BASQUE CHEESECAKE BURNT ON BOTTOM? : ASKCULINARY
From reddit.com
BASQUE CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
BASQUE CHEESECAKE RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
"BURNT" BASQUE CHEESECAKE - FOOD WISHES - YOUTUBE
From youtube.com
SPANISH BURNT BASQUE CHEESECAKE RECIPE - SPANISH FOOD GUIDE
From spanishfoodguide.com
WHAT’S A BURNT BASQUE CHEESECAKE? CLASSIC DESSERT RECIPE ...
From today.com
VANILLA BURNT BASQUE CHEESECAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
BURNT BASQUE CHEESE CAKE - RECIPE TO TASTE
From recipetotaste.com
BURNT BASQUE CHEESECAKE IS THE CHEESECAKE RECIPE COOKS ...
From foodsided.com
BURNT BASQUE CHEESECAKE – ANNIKA EATS
From annikaeats.com
HOW TO MAKE THE PERFECT ALMOST-BURNT BASQUE CHEESECAKE ...
From foodandwine.com
BURNT BASQUE CHEESECAKE: WHAT IT IS AND WHERE TO FIND IT
From rappler.com
SMALL BATCH BASQUE BURNT CHEESECAKE RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
EASY BURNT BASQUE CHEESECAKE RECIPE - LOVEFOOD.COM
From lovefood.com
BURNT BASQUE CHEESECAKE - RESTAURANT FOR TWO
From restaurantfortwo.com
BASQUE-STYLE CHEESECAKE (TARTA DE QUESO) | KING ARTHUR BAKING
From kingarthurbaking.com
A BASQUE CHEESECAKE RECIPE THAT’S MORE LIKE A CLOUDCAKE ...
From bonappetit.com
WHAT IS BURNT BASQUE CHEESECAKE AND HOW DO YOU MAKE …
From bhg.com
THIS BASQUE BURNT CHEESECAKE RECIPE IS TOTALLY FOOLPROOF
From foodnetwork.ca
BASQUE CHEESECAKE RECIPE (CRUSTLESS BURNT CHEESECAKE ...
From thekitchn.com
BURNT BASQUE CHEESECAKE | MEEZ
From meez.co.nz
BURNT BASQUE CHEESECAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love