Basque Burnt Cheesecake might be one of the leading food trends of pandemic since last year and I finally give it a go now. The method is just so simple that hardly can fail and it certainly brings some comfort and satisfaction when feeling a bit moody with London’s unsettled weather.
Ingredients
-200g soft cheese.
-2 eggs.
-60g
sugar. (I used dark muscovado sugar here)
-20g
plain flour.
-200ml cream.
-1 tbsp vanilla
extra.
-Icing
sugar and cocoa powder. (optional.)
Method
1. Preheat
oven at 220°C.
2. First
beat soft cheese and sugar in a large mixing bowl until smooth.
3. Beat in
eggs, add cream, flour, and vanilla extra, one at a time and mix until fully
combined.
4. Pour
into the prepared tin. (I used a 19 cm tin and lined with baking paper.)
5. Bake
for 20-25 minutes until dark and almost burnt on the top, if the cake is still
runny in the centre, reduce the heat to 200°C and bake it for a longer time.
6. Leave
to cool completely.
4. Dust
with icing sugar and cocoa powder before serving.
The cake
would sink in the middle but don’t let the looks fool you as that’s exactly
what to be expected. I kept it in the fridge for the next day as I prefer to
eat it in chill and it does taste so heavenly and creamy.
Have you
ever tried Basque
Burnt Cheesecake? Watch my Reels below to see how I made it!
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