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.
BASQUE CHEESECAKE
Although there are several recipes for this trendy Spanish cake, this is the authentic version prepared at La Viña. The recipe has been adapted from globalgluttons.com.
Provided by TasteAtlas
Categories Cheese Dessert
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 200ºC (400°F).
- Grease a 10-inch (25 cm) springform pan and line it with parchment paper. The paper should completely cover the sides and it needs to go above the sides of the pan.
- In a large bowl, add the cream cheese, sugar, and eggs. Mix the ingredients with a wooden spoon or a whisk or use a hand or stand mixer.
- Add a spoonful of flour, and mix thoroughly.
- Then add heavy cream, and mix until the batter in smooth and creamy.
- Pour the batter into the pan and bake for approximately 40 minutes until the cake attains the distinctive brown color. The center should remain jiggly.
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
BASQUE CHEESECAKE
This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.
Provided by Ravneet Gill
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
- In a separate bowl, stir together the sour cream and heavy cream.
- In another (small) bowl, mix the corn starch and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
- Line a 8-inch baking tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It's important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
- Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
- Bake for 45-50 minutes until dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
- Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.
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
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- Preheat the oven to 500°F for a half hour (to ensure that it’s fully up to temperature) and set a rack in the top third of the oven. Cut 4 5-inch squares of parchment paper, lightly grease a standard muffin tin, and fit the prepared parchment squares into its cavities, making pleats around the edges so the parchment fits flush along the bottom and the pleats lie along the sides.
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- Portion batter into parchment-lined muffin tin and place swiftly in the oven. Avoid opening or closing the oven during baking—use the oven light if you cannot help but peek!
- Remove pan from oven and let cool briefly. Carefully grasp the tall edges of the parchment to remove the cakes, place on a cooling rack, and let cool to room temperature.
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