By Ciara M
Basque Burnt Cheesecake
Courtesy of @joy_n_baking on Instagram. Make sure the ingredients are at room temperature before starting. Use a metal bread tin with 21cm x 9cm x 6cm.
Updated at: Sat, 30 Dec 2023 21:54:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Nutrition per serving
Calories2845.5 kcal (142%)
Total Fat237.3 g (339%)
Carbs136.4 g (52%)
Sugars127.3 g (141%)
Protein52.9 g (106%)
Sodium1575.8 mg (79%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Line a tin with parchment paper. Preheat the oven to 450 degrees.
Step 2
Press down the cream cheese with a spatula to make it soft.
Step 3
Add sugar and combine until the sugar granules disappear and there’s no lumps.
Step 4
Crack eggs and egg yolk in another bowl and whisk well. Slowly and gradually add the beaten egg 3 separate times.
Step 5
Add lemon juice and mix until it’s all combined. The texture is like mayonnaise.
Step 6
Add heavy cream and mix until it’s all combined
Step 7
Pour the batter into the prepared pan in one go (avoid stop-and-go).
Step 8
Tap the pan on the countertop a few times.
Step 9
Bake at 430 degrees for 20-25 minutes (450 if you want a dark burnt surface).
Step 10
Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Then chill in the refrigerator over 12 hours.
Step 11
Remove the cheesecake from the cake pan and carefully peel back the parchment paper. Cover the sides of a pan with a warm wet towel to make it easier to come out. You can easily slice the cake using a heated knife.
Notes
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