Burnt Basque Cheesecake With a caramelized top that borders on burnt and a jiggly custardy center, Basque Cheesecake is a mind-blowingly delicious combination of textures and tastes that comes together from a handful of ingredients with almost no effort.
Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside.
Basque Cheesecake or burnt cheesecake originated from Spain and it is so creamy, light and delicious with a caramelised top.
Bahan - bahan Basque Burnt Cheesecake
- Siapkan 200 gr dari cream cheese.
- Ini 70 gr dari gula halus.
- Ini 2 butir dari telur (resep asli ditambah 1 kuning telur).
- Ini 125 ml dari susu full cream uht.
- Siapkan 5 gr dari tepung terigu.
- Ini 1 sdt dari air lemon.
Basque Burnt Cheesecake langkah - langkah
- Siapkan bahan2.. itu terigu premium kabuki yg sudah setahun belum habis2, sayang kalau cuma untuk goreng bakwan.
- Mixer cream cheese dan gula halus hingga tercampur rata, pakai wisk juga bisa.
- Tambahkan telur, aduk rata lalu berikutnya susu, air lemon dan terigu.
- Sebelumnya oven sudah dipanaskan selama 15 menit, lalu alasi loyang (rantang) dg baking paper, tuang adonan, panggang dengan suhu 220° tergantung oven masing2 yaa.. kira2 25-30 menit hingga bagian atasnya gosong.. keluarkan dr oven, dinginkan di kulkas.. enak sekali buat menemani ngeteh sore2.
I added vanilla too which I think works really well with the creamy texture of the cheesecake. This is a creamy, crustless cheesecake that is cooked at high heat to give it a burnt look. Basque cheesecake may look like a bungled home-ec project—cratered, blotchy, and scorched—but it's this "Shrek factor" that makes the cake so beguiling. Each comes with a dense, creamy filling and soft middle, complete with a toasty top layer that makes. If anything, it was a sign of the strong flavours that were to come.
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