Food Wishes Video Recipes: “Burnt” Basque Cheesecake

This “burnt” Basque cheesecake is one of the scarce trendy recipes that I’m actually posting while it’s still trendy. I normally wait like three or four years, and by that time people have lost interest, and it seems like I’m doing it to be ironic. Well, this time the hype got to me, and now I understand why all the fuss.

By cooking the cheesecake in a very hot oven, we get a beautwhetherul, dark exterior, which not only looks great, but the bittersweet notes it provides makes the light, creamy cheesecake inside seem even more wealthy, and flavorful. Besides the taste and texture, this method is just plain easier, as long as you can find some parchment paper.

Depending on the size of the roll or sheet you buy, you may have to overlap it, but as long as the pan is covered, and it comes up a few inches past the top, you’re fine. I assumed this technique was adapted from some ancient Basque recipes, but as it turns out, it was actually developed at a café in San Sebastian, called La Vina in the 70’s. That probably explains the Philly cream cheese.

Anyway, whether you haven’t had the best luck with traditional cheesecake methods, you should stop trying, and just make this exclusively. Just make certain you tell you’re guests it’s supposed to be “burnt,” although whether they’re on social media, they probably alalert know. Either way, I genuinely hope you give this a try soon. Endelight!

Ingredients for one 9-inch cake pan (8-10 Portions):

24 ounces soft cream cheese

1 cup sugar

1/2 teaspoon fine salt (or 3/4 to 1 teaspoon Kosher salt)

3 tablespoons all-purpose flour

1/2 teaspoon vanilla additionalct

4 additional large eggs (you can use 5 large eggs)

1 1/4 cups heavy cream

- Bake at 400 F. for 50 to 55 minutes, or until puffed and well browned. For a small more color, you can crank the oven up to 425 or 450 F. for the final 10 minutes or so.

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