#basque #cheesecake #tarta
Burnt Basque Cheesecake (Tarta de Queso) Recipe.
Prep Time: 15 minutes.
Cook Time: 45 minutes.
Chill Time: 8 hours.
Total Time: 9 hours.
1 cake of 8 servings.
• 3 cups + 1 tbsp (700g/24½ oz) Full Fat Cream Cheese (room temperature).
• 1 cup (200g/6½ oz) Caster Sugar.
• ½ tsp Salt.
• 2 tsp Vanilla Extract.
• 6 Medium Eggs.
• 2 tbsps All Purpose Flour/Plain Flour.
• 1½ cups (350mls/11.83 fl oz) Double Cream/Heavy Cream.
1. Preheat an oven to 200°C/400°F.
2. Line an 8-inch springform tin pan with two sheets of parchment paper. Make sure the entire pan is lined with paper. Don’t worry about getting it perfect, the paper adds character to the finished cake.
3. In a medium-sized bowl add the cream cheese, plain flour, sugar, vanilla essence, salt, eggs and double/heavy cream.
4, Starting on a low speed, gently mix all the ingredients until they have combined together into a smooth consistency.
5. Pour the mixture into the tin.
6. Bake for 60 minutes until brown on top and jiggly in the centre. I place mine on a baking tray so that it can be transferred easily to and from the oven.
7. The outside of the cheesecake will become a dark brown colour and will appear to be burnt. Don’t worry this is normal and will make the signature flavour of this cheesecake. If it’s not brown enough turn on the grill, place the cheesecake on the lowest oven shelf and keep a close eye on the cheesecake turning often.
8. Allow the basque cheesecake to cool for 1 hour.
9. Refrigerate for 6-8 hours or preferably overnight. This helps the cake keep its shape.
10. Unlock the sides of the springform tin and gently peel off the parchment paper.
11. Serve with pouring cream, whipped cream or even ice cream.
12. Mmm Scrummy!
• Will keep in the fridge for up to 3 days.
• Can be kept frozen for 1 month, be sure to fully defrost before eating.
#scrummy #baking #baked