Basque Cheesecake, also known as Burnt Basque Cheesecake or Tarta de Queso, originates from the Basque Country in Spain, specifically from a restaurant called La Viña in San Sebastián. This cheesecake has gained immense popularity for its unique characteristics: a rich, creamy interior and a deeply caramelized, almost burnt exterior.
Unlike traditional cheesecakes, Basque cheesecake is typically made without a crust, allowing the focus to be on the creamy filling. The cake is baked at a high temperature, which creates a dark, charred top that adds a smoky flavor and visually striking appearance. The interior is incredibly creamy and smooth, often compared to a creamy custard or flan, thanks to the use of cream cheese and heavy cream.
Ingredients:
- 250 g cream cheese, room temperature
- 120 g heavy cream, room temperature
- 2 eggs, room temperature
- 60 g sugar
- 10 g flour
- 80 g melted chocolate (dark or milk)
- 15 g cocoa powder
Instructions:
1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by lining the bottom with parchment paper.
2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.
3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.
4. Pour in the room temperature heavy cream, mixing until well combined.
5. Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave until smooth. Let it cool slightly.
6. Pour the melted chocolate into the cream cheese mixture and fold until fully incorporated.
7. Sift in the flour and cocoa powder, gradually fold until evenly combined.
8. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.
9. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.
10. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.
11. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.
12. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve.
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