🏆 Original Basque (Burnt) Cheesecake Recipe With Homemade Cream Cheese
Original Creamy Burnt Basque Cheese Cake Recipe – This Cheesecake goes by a bunch of different names: Basque Cheesecake, tarta de queso La Vina, La Vina Cheesecake, Burnt Cheesecake, Spanish Cheesecake, Burnished Cheesecake, – by any name the basque burnt cheesecake recipe that Chef Santiago Rivera has invented is great!
Ingredients:
1 Kg cream cheese, cold
400g sugar
7 large eggs
15 mL (1 Tbsp) flour
5 mL (1 tsp) salt
200 mL heavy cream (35%), cold
Our Home Made Cream Cheese Recipe: https://youtu.be/CAyLqb7cMvw
Method:
Preheat oven to 260ºC (500°F).
Line a 10″ springform pan with crumpled parchment paper.
Cream together the cheese and sugar until smooth.
Beat in eggs one at a time.
Beat in the salt, flour, and cream.
Continue beating until the mixture is thick and homogenous.
Pour the batter into the prepared pan and bake for 25-35 minutes.
The top of cheesecake should be dark brown and the centre should jiggle like it is completely liquid underneath.
Cool for at least 5 hours in refrigerator before serving.
Texture should be soft and fluffy around the exterior while soft and gooey in the centre.
#LeGourmetTV #GlenAndFriendsCooking #BasqueBurntCheesecake
28件のコメント
Thanks for watching Everyone! The recipe is in the ^^^Description Box^^^.
US MEASUREMENTS
4 1/4 cups cream cheese
7 eggs
2 cups sugar
1 tbsp flour
1 tsp salt
7 ounces heavy cream
1 tsp vinella
Alas! My oven does not go to 500 degrees.
Oh, oh, oh. I watched this when it first got uploaded and I am watching this again. I wish I can eat this. I love cheesecake but I am also intolerant of dairy. If I make this, I will not stop eating until i finish the whole thing and although I'll be in pain (stomach cramps), I'll probably be smiling!
The only thing I'm missing is when Glen makes that happy dance!
I dont think I will be able to cook this without adding vanilla
Far and away better than the Bon Appetit video on this same recipe. Molly’s awesome, but your explanation of things is more comprehensive, yet concise. Gonna try this with monk fruit sweetener, instead of sugar.
I've been making Burnt Basque Cheesecake for well over a year now and instead of using traditional cream cheese I've been using ricotta cheese that I make myself. It comes out amazingly light and delicious.
This is such a wonderful cheesecake I always add vanilla. Sometimes I will add a little splash of orange blossom water or the zest of an orange or lemon zest sometimes I will take dark chocolate and cut it into very fine shards and mix that in so it's sort of like chocolate stracciatella dispersed throughout the orange whether it is zest or blossom water and the chocolate make a wonderful combination and it is very subtle
One of the prettier ones I have seen. I really want to follow this one.
Just made one. Cooling now!
WARMING: It doesn't take 18-20 minutes in the oven. It's about 30 minutes.
Does it taste salty?
The recipe that I saw asked you to leave the cheesecake in the oven once it cooked, leaving the oven door partially open.. for an hour.
I wonder if you could sub half of the cream cheese for pumpkin this holiday season?
This looks glorious! I must make this cake. Thank you for sharing the original recipe
It's Creme Bruelay with cheesecake. I use the same technique with baked chicken, cook till done, then burn the skin with the broiler. Tastes great, definitely going to try this cake!
Wonderful! 😋
I did an 80 min bake, 1lb cream cheese, 1lb Mascarpone cheese, brightened with almond extract. The bottom caramelized faster than the top, but it had a coffee, chocolatey caramel like flavor.
I like your style. You rule!
Looks good🎉🎉
I used 500grams of Philadelphia and 250 of Ricotta. I also added the juice of 1 lemon. I know your instructions were to cook for 25 minutes but I did 40. It turned out insanely good. It was more burnt at the sides but the texture and taste was exceptional.
Thank you for sharing the original recipe… I was thinking lemon would pair well with this too… I was looking for the video you mentioned with Chef Santiago Rivera, and I can't find it would you be able to share the link? Thanks!
@glenandfriends my cheesecake isnt browning when its just jiggly. Keeping it longer and its going into overcooked but still not browing enough. Help
It's actually very very similar to a Polish cheesecake.
I had a slice in Barcelona (so Catalonia, not Basque Country), of a morning. Last nights dessert was that morning’s breakfast, and it had dried considerably (not quite NYC cheesecake, but drier than fresh).
Hi
She is hinting it NEEDS some more flavour although the TEXTURE is great!
Lemon zest is a must which my German mother never left out!
Much creamier inside than all the other videos I have watched on Basque cheesecake. I have watched at least 10.
Higher oven temp and much shorter bake time. More of a custard interior than a cheese cake. Not crazy about this.
I got a recipe and it never had cream cheese 😮