Hey you! How's December so far?
I have to be honest with you - I'm not a big fan of cheesecake. 😱😱
If there's a choice between a slice of chocolate cake or a slice of a cheesecake, you can be damned sure I'll get the chocolate one.
But there is one Cheesecake that's unbelievably delicious and nothing like I've ever had before. I've had a client gift me one once and I often think about it. I reckon it might be time to get one (although it's a bit pricy!!). Click here for the website.
Anyways, unless you've been living in a cave, you might have seen posts online about Basque Burnt Cheesecake. Alongside Dalgona coffee, Banana Cake, and other trending goodies...
Of course, my interest was piqued. More so, when I saw that it was crust-free. In fact, baking it on high heat forms its own crust. Baking the Basque Burnt Cheesecake is a bit tricky. First, you should definitely know your oven. If the oven is not high enough, then you risk overcooking the cheesecake but not brown the top. If you overcook it, the cheesecake will have this eggy texture and taste as well. When cooked perfectly, it is wonderfully creamy.
As I mentioned before, I'm not a big fan of cheesecake. I have found a way around that, however. I like to add lemon juice to my cheesecake mixture. The lemon will balance the fatty and "cheesy" taste. If you're like me and you didn't know about this, try it out and let me know!
Basque Burnt Cheesecake | Crust-Free | Super Easy and Creamy
400g cream cheese (room temperature)
250ml whipping cream
1 tsp vanilla
1 tsp lemon juice
*I used a 6-inch (16cm) in diameter round baking pan
Preheat the oven at 200°C and prepare the ingredients needed.
In a mixing bowl, add the cream cheese at room temperature. Smooth until soft and creamy.
Add the sugar. Smooth until the sugar dissolves.
Add the eggs - one at a time and whisk.
Add the whipping cream and whisk.
Add the flour and whisk well.
Add the vanilla and lemon juice. Whisk.
Prepare the baking dish. I like to crumble the parchment paper with my hands before lining it in the pan. It makes it easier to do so. I used 2 parchment papers.
Pour the cheesecake mixture to the baking pan.
Bake for 40 minutes or until golden brown.
Remove from oven and let it cool for a few hours.