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    "Burnt" Basque Cheesecake

    Uploaded by

    Shali Liu

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    "Burnt" Basque Cheesecake

    Uploaded by

    Shali Liu
    298 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    298 views3 pages

    "Burnt" Basque Cheesecake

    Uploaded by

    Shali Liu

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 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

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