Basque Cheesecake Recipes
"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-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 "basque cheesecake recipes"
BASQUE BURNT CHEESECAKE バスクチーズケーキ • JUST ONE COOKBOOK
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Estimated Reading Time 7 mins
- 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 (362)Estimated Reading Time 5 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
Estimated Reading Time 6 mins
- 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 CHEESECAKE RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
- Preheat your oven to 400 degrees. Then you will add a layer of butter to pan to grease then line the bottom and sides with parchment paper.
- In a stand mixer, add your softened cream cheese and sugar and bean on medium-low speed for around a minute. Then add in the eggs one at a time, making sure to incorporate.
- Add in the sifted flour, and mix just until it is incorporated. Don't overmix the batter. You want the batter to be creamy and no lumps.
BASQUE CHEESECAKE (TARTA DE QUESO) - GIMME SOME OVEN
From gimmesomeoven.com
- Heat oven to 400°F. Line a 9-inch springform pan with two large crisscrossed sheets of parchment paper, pleating and pressing the parchment into the bottom edges of pan so that it extends straight up (not folded down) a few inches above the sides of the pan. Place the pan on a large baking sheet and set aside.
- Add the cream cheese and granulated sugar to a large mixing bowl and use a handheld mixer (or a stand mixer) to beat the mixture on medium speed for 2 minutes, or until it is very smooth with no lumps remaining, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next. Add the cream, vanilla extract, salt and mix on low speed until evenly combined. Then sprinkle the flour evenly over the batter (it helps to sift it through a fine-mesh strainer to prevent lumps) and mix on low speed until evenly combined, scraping down the sides of the bowl as needed.
- Pour the mixture into the parchment-lined pan. Bake for 50 to 60 minutes, or until the top of the cheesecake has risen up high, the top is a deep golden brown, and the center is still slightly jiggly. (Keep a close eye on it — if the top starts to get too browned or starts to burn, just gently lay a sheet of aluminum foil on top of the cheesecake until it has finished cooking.)
- Transfer the cheesecake to a wire baking rack and let it cool completely to room temperature. (You can also cover and refrigerate the cheesecake at this point for up to 3 days if you prefer.)
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Cuisine AmericanServings 10Occupation Contributing Recipe DeveloperTotal Time 1 hr 20 mins
- Heat oven to 450°F. Butter a 9-inch springform pan and then line it with two pieces of parchment paper, crisscrossed. (The butter is there to make lining the pan easier.)
- In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar until fluffy and creamy, about 2 minutes. Beat in the heavy cream, vanilla, and salt.
- Add eggs in two additions, beating to combine after each addition. Sift the flour over top of the bowl and beat on low speed to combine.
- Bake until the top is dark brown and puffed and the cake is set about one inch from the edge, 50 to 60 minutes. (The center will be set on top but still quite jiggly underneath.)
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From seriouseats.com
- Adjust oven rack to middle position and preheat oven to 450°F (230°C). Cut two 12- by 16-inch pieces of parchment paper. Arrange the 12- by 16-inch pieces of parchment in an overlapping pattern to line a greased 9- by 3-inch springform cake pan, leaving at least 2 inches of parchment overhanging the rim of the pan on all sides.
- Combine cream cheese and 9 1/2 ounces (270g) sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes.
- With the mixer still running, add eggs one at a time, beating for 10 seconds before adding the next. Add egg yolks, and beat until fully incorporated, about 15 seconds.
- Add cream, flour, vanilla, salt, and lemon zest. Mix on medium speed until fully combined and smooth, about 30 seconds. Pour batter into prepared pan, and refrigerate for at least 30 minutes and up to 1 hour.
- When ready to bake, remove cake pan from refrigerator, set on a rimmed baking sheet, and sprinkle remaining 1 tablespoon (15g) sugar evenly over surface of batter.
- Increase oven temperature to 500°F (260°C) and continue baking until surface is burnished milk chocolate-brown, and outer edge of cheesecake feels slightly firm, though the innermost ring of cheesecake will wobble quite freely if you shake the pan, 20 to 25 minutes longer.
- Let cheesecake cool in the pan at room temperature for at least 4 hours before unmolding. Unlatch springform pan and remove pan sides. Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate.
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