Saturday, June 12, 2021

Weekend Cooking: Burnt Basque Cheesecake

Cheesecake is one of my favourite things to eat. My favourite one to make is a White Chocolate Cheesecake which I have been making for years. It is also the one that my friends request the most, and I do get in trouble if I turn up with a different cheesecake. They'll eat it and enjoy it, but they will still be disappointed.



The thing is though, I also like trying new combinations and new flavours, so I am happy to try new recipes. In a recent store magazine there was a recipe for Burnt Basque Cheesecake as well as lemon and chocolate variations and they looked so good that I decided to try one! I started with the traditionally flavoured recipe, but I think I will try the other two variations in due course.



I really enjoyed this recipe because it was so simple and tasted so good. Unlike a normal baked cheesecake, there is no base, so you literally mix it all and then cook it! Simple! 



It puffs up in the baking but collapses down when you take it out of the oven, and you want it to be on the brown side, and there are meant to be cracks in it, so it is difficult to make mistakes.



Here is the video of the recipe






Burnt Basque Cheesecake






1kg cream cheese, at room temperature
1 1/2 cups (330g) caster sugar
6 free range eggs
600ml thickened cream
1 tsp salt
1 tsp vanilla bean paste
1/3 cup (50g) plain flour


1. Preheat oven to 200°C. Grease a 22cm (base measurement) springform pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with the paper cross, pleating and folding sides to fit. Place on a rimmed baking tray.



2. Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth.



3. Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and silky. With the motor running, gradually add the cream in a thin, steady stream. Continue beating until smooth. Add the salt and vanilla and beat to combine.



4. Sift the flour over the cream cheese mixture and beat on low until smooth and just combined. Pour into the prepared pan and smooth the surface. Bake for 1 hour or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.



5. Serve chilled or bring to room temperature for a softer texture. Cut into wedges to serve.



Weekly Menu


Saturday: Steak, broccoli with mushroom sauce
Sunday: Birthday Dinner
Monday: Steak and Pepper pie
Tuesday: Tuna Pasta Bake
Wednesday: Mexican Chicken and rice
Thursday: Pork Chops with mash potato and vegies
Friday: Takeaway burgers





Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

26 comments:

  1. Ooooh. I need to try this. I think I've mentioned before that Mr. BFR loves cheesecake, so I "need" to try this version.

    ReplyDelete
    Replies
    1. It's so easy and so good! It's worth a try

      Delete
  2. The basque cheesecake recipe seems to be very popular right now — I’ve seen several recipes for it. Your result looks delicious, though the size (with 1 Kg of creamcheese) looks huge!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. There was a little too much mixture Mae so I ended up having a couple of little ramekins on the side as well.

      Delete
  3. Note that Mr. Linky is acting weird today -- I DID enter a link, but it's not showing up right now: Here it is for those who are curious: https://www.bethfishreads.com/2021/06/weekend-cooking-9-new-food-and-cooking.html

    ReplyDelete
    Replies
    1. I can see the links, so not sure if it has fixed itself or something!

      Delete
  4. I am a big fan of cheesecake! This is amazing, count me in!! I hope you had a great birthday 🥳

    ReplyDelete
    Replies
    1. It was a quiet birthday because it had to be! We were supposed to go to New Zealand but we ended up back in lockdown.

      Delete
  5. Interesting cheesecake- totally new to me- looks like you did a great job on it.

    ReplyDelete
  6. My link didn’t take either. If anyone wants to see the Blackstone Griddle it’s here:
    http://tinaculbertson.blogspot.com/2021/06/the-blackstone-griddle.html?m=1

    ReplyDelete
    Replies
    1. I'll be around shortly to have a look at your link!

      Delete
  7. The cheesecake looks great, I know the folks in my house would love it!

    ReplyDelete
  8. Ditto, no show on the link, https://scratchmadefoodforhungrypeople.blogspot.com/2021/06/how-to-make-ground-bay-leaves-and-why.html

    ReplyDelete
  9. Looks like mine didn't take either.
    https://junkboattravels.blogspot.com/2021/06/the-pint.html

    ReplyDelete
  10. I have gotten a couple recipes for Basque cheesecake in the email feed but have never tried it. You make me want to!

    Same on Mr. Linky--it looks like it takes but doesn't. So here's mine: http://kahakaikitchen.blogspot.com/2021/06/the-book-tour-stops-here-review-of.html

    ReplyDelete
  11. Thanks for hosting Marg. Looks like a fun selection of recipe ideas.

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  12. "Difficult to make mistakes" YAHOO - sounds like a fun recipe to try.

    ReplyDelete
    Replies
    1. Gotta love a forgiving recipe right Care?

      Delete
  13. i keep seeing this recipe everywhere; i guess that means it's good. yours looks fabulous!

    ReplyDelete
  14. This looks heavenly! My niece made an Oreo Cheesecake for a family dinner last week so I think I have cheesecake on my mind.

    ReplyDelete

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