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
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
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.
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
More about "basque style cheesecake recipes"
BURNT BASQUE CHEESECAKE RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (425)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.
BASQUE-STYLE CHEESECAKE (TARTA DE QUESO) RECIPE
From kingarthurbaking.com
4.7/5 (160)Calories 280 per servingTotal Time 55 mins
BASQUE BURNT CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (559)Author Molly BazServings 1Estimated Reading Time 6 mins
FOOLPROOF BASQUE CHEESECAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (22)Uploaded May 5, 2023Category DessertPublished Feb 14, 2023
ORANGE CINNAMON BASQUE CHEESECAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 7Difficulty Easy
BASQUE CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
BASQUE CHEESECAKE | FEASTING AT HOME
From feastingathome.com
KING ARTHUR’S BASQUE-STYLE CHEESECAKE (TARTA DE QUESO) RECIPE …
From thekitchn.com
EASY, CREAMY BURNT BASQUE CHEESECAKE - WELL …
From wellseasonedstudio.com
BASQUE CHEESECAKE RECIPE - FOOD & WINE
From foodandwine.com
NEW YEAR’S COOKING RESOLUTIONS - THE NEW YORK TIMES
From nytimes.com
BEST BASQUE-STYLE CHEESECAKE RECIPE
From 177milkstreet.com
BASQUE CHEESECAKE - A COZY KITCHEN
From acozykitchen.com
DONNA HAY’S BASQUE BURNT CHEESECAKE RECIPE - NZ HERALD
From nzherald.co.nz
BASQUE CHEESECAKE (TARTA DE QUESO) - GIMME SOME …
From gimmesomeoven.com
BASQUE CHEESECAKE RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO MAKE THE PERFECT BASQUE CHEESECAKE – RECIPE
From theguardian.com
MINI BURNT BASQUE CHEESECAKE (SMALL BATCH RECIPE)
From homecookingcollective.com
BASQUE CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
27 HOMEMADE CHEESECAKE RECIPES THAT ARE SIMPLY DIVINE - MSN
From msn.com
A BASQUE CHEESECAKE RECIPE THAT’S MORE LIKE A CLOUDCAKE - BON …
From bonappetit.com
BEST CLASSIC CHEESECAKE RECIPE - HOW TO MAKE CLASSIC …
From delish.com
BASQUE CHEESECAKE RECIPE (CRUSTLESS BURNT …
From thekitchn.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