Simple Way to Prepare Yummy Petite basque burnt cheesecake

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Petite basque burnt cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Petite basque burnt cheesecake Recipe. This cheesecake is the alter ego to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and.

You can cook Petite basque burnt cheesecake using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Petite basque burnt cheesecake

1. Take 250 gm of cream cheese.
2. Make ready 80 gm of castor sugar.
3. Prepare 9 gm of APF.
4. Prepare 120 gm of dairy whipping cream.
5. It’s 2 of graed A eggs.
6. Make ready 1 tsp of esen vanila/ 8 drops vanilla compound.

About ten years ago I explored San Sebastían for the first time.I was armed with a handful of pintxos bars recommendations, but no one had said anything about dessert!When I passed by La Viña (which wasn't on my list) I was drawn in by the smell of baking, and when I saw the towers of freshly baked cheesecakes in front of me I knew it was something I.This is known as the Basque cheesecake, a cheesecake that looks like it's a failure because of the burnt top but is actually perfect burnt as it is.

Petite basque burnt cheesecake instructions

1. Beat cream cheese till creamy.
2. Add in sugar,beat again.
3. Add in eggs one by one,add in vanilla.
4. Pour in the whip cream,add then flour.
5. Pour the batter in 6" or 7inch pan lined with parchment paper,make sure it is atleast 3 inch height at the side.
6. Bake 200'c for 1 hr or.until the surface appear nicely caramalized colour.

Basque Burnt Cheesecake This is the light, fluffy, cloudlike cheesecake that wants to get burnt, cracked, and cooked at high heat.Which also means this is the cheesecake that's impossible to mess.In fact, the beauty of a burnt cheesecake, reportedly invented by the owner of San Sebastian pintxos café La Viña in Spain, is in its imperfect cracked, almost burnt-but-not-quite crown.

It's also so easy to make and is almost fool-proof, too.This crustless, burnt cheesecake originated from a bar called La Vina in Donostia-San Sebastian in Basque Country, Spain.By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon.There are two non-enzymatic browning reactions happening here.The first is the caramelization of the sugar, which creates aromatic compounds such as Diacetyl and Maltol, which give the top the flavor of caramel.