BASQUE BURNT CHEESECAKE

Originated in 1550, a chef burnt his cheesecake and thats how this cake was born.😈😂😝. Kidding Guys!!

Don’t let the name mislead you. Its not a very old dish and is as recent as 1990’s which leads me to believe that a chef may have actually burnt a cheesecake and voila came – basque burnt cheesecake. Funny and ironical, being in the baking world myself, I know for sure that some of the best dishes were really born because of a mishap in the original dish. But who are we to ponder and judge. Just go ahead and bake this heavenly creamy – best ever cream cheese cake. It is specially for the die heard lovers of cheesecakes . It is extremely light on the palette and stomach. Best eaten when at room temperature. The consistency changes a bit once popped in the fridge, but that holds true for any dish. This one couldn’t get creamier and lick-ier😛… Kids and me always do that with the left over batter ..Do you?

INGREDIENTS

450GMS: Cream cheese at room temperature

1cup: heavy cream

1.25 cups: raw cane sugar (powdered)

1tsp: vanilla extract

3 eggs

1/4 cup APF

STEPS

Pre heat your oven to 210C. Prepare your baking pan now, by putting parchment paper all around the pan and at least 2 inches above the ring pan. I used two ring pans 8″ inches dia

Now start by whisking the cream cheese really well

Add eggs one by one and continue whisking

Now add the cream and whisk more

Add sugar and the extract

Lastly add the flour

Now pour in your pans and set to bake for 35-40minutes at 200C.

TIPS and EXPERIENCE: Make sure to check in between once, as burnt is fine, but we don’t want over charred cakes😄. A lot will depend on the way your oven behaves. See the pic below for parchment paper setting and the colour of the cake once done.

These are best eaten without any sauce/drizzle/glaze as the flavour of burnt along with gooey centre is what is to die for. But it is completely your choice.

Look at the texture 😋 All the best and happy baking. Do leave a comment or response -how it turned out for you all.