Scribd Logo
Upload

Welcome to Scribd!

  • "Burnt" Basque Cheesecake

    Uploaded by

    Shali Liu
    200 views3 pages

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    200 views3 pages

    "Burnt" Basque Cheesecake

    Uploaded by

    Shali Liu

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    Prep: 15 mins

    "Burnt" Basque Cook: 50 mins


    Additional: 4 hrs 25 mins
    Cheesecake
    Total: 5 hrs 30 mins
    I rarely post a trendy recipe Servings: 10
    while it's still trendy. But this Yield: 1 9-inch cheesecake
    'burnt' cheesecake method
    deserved the hype; baking it in
    a very hot oven delivers a
    beautiful, dark exterior full of
    bittersweet notes that make
    the light, creamy cheesecake
    interior seem even more rich
    and flavorful. Plus, this method
    is just plain easier--just
    remember the parchment
    paper. So, if you've not had
    much luck with traditional
    cheesecake methods, you
    should stop trying and make
    this exclusively.
    By Chef John

    Ingredients Directions
    1 tablespoon so Step 1
    unsalted butter, or as Preheat the oven to 400 degrees F (200 degrees C).
    needed Step 2
    3 (8 ounce) packages Butter a 9-inch cake pan. Cut a sheet of parchment
    cream cheese, so ened paper large enough to line the inside of the pan by
    a few extra inches. Butter the paper and press it
    1 cup1white sugar
    into the pan, flattening any major creases. Trim
    ½ teaspoon fine salt away any excess paper from the sides until you
    have an inch or two of overhang.
    3 tablespoons all-
    purpose flour Step 3
    ½ teaspoon vanilla
    Combine cream cheese, sugar, salt, and flour in a
    extract
    bowl. Stir and smear together with a spatula until
    4 extra large eggs, at very smooth and creamy. Add vanilla extract and 1
    room temperature egg; whisk to combine. Whisk in remaining eggs,
    1 ¼ cups heavy cream one at a time. Pour in heavy cream and mix until
    smooth.

    Step 4
    Pour batter into the prepared pan. Tap the pan
    against the counter to burst any excess air bubbles.

    Step 5
    Bake in the preheated oven until puffed, very well
    browned, and nearly burned on the edges, 50 to 55
    minutes. Increase oven temperature to 425 degrees
    F (220 degrees C) in the last 10 minutes.

    Step 6
    Let cheesecake cool to room temperature, at least
    25 minutes. Li out onto a plate and peel back
    parchment paper, using a knife or spatula if
    needed. Refrigerate until thoroughly chilled, 4
    hours to overnight.

    Chef's Notes:
    3/4 to 1 teaspoon kosher salt can be substituted for
    the fine salt.

    Tips
    You can use 5 large eggs if you don't have jumbo
    eggs.

    Tips
    1 Depending on the size of the roll or sheet you buy,
    you may have to overlap it.

    Tips
    The original recipe was developed in the '70s, at a
    cafe in San Sebastian called La Vina. I adapted it to
    fit a standard cake pan rather than the large
    springform pan used in the original.

    © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED.


    Printed from https://www.allrecipes.com 09/06/2020
    © COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED.
    Printed from https://www.allrecipes.com 09/06/2020

    You might also like