Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, basque cheesecake (w/ crust). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Often replicated, never duplicated, La Viña's signature cake is simpler than it might look. When made as written, this recipe will produce a version very similar to La Viña's cheesecake, and Rivera says it's the recipe he uses. The unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top that challenges the concept of the perfect baked cheesecake has been on my mind for some time Given it's overly dark and cracked top crust, it could be easily mistaken as a baking situation gone wrong.

BASQUE CHEESECAKE (w/ crust) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. BASQUE CHEESECAKE (w/ crust) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have basque cheesecake (w/ crust) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make BASQUE CHEESECAKE (w/ crust):

1. Get Filling
2. Make ready 250 g Cream cheese (room temperature)
3. Prepare 60 g Sugar
4. Take 2 Eggs
5. Prepare 170 g Heavy cream
6. Get 1/8 tsp Salt
7. Take Few drops of Vanilla extract
8. Take 15 g Cake flour
9. Get Crust
10. Take 4 pieces Digestive biscuit
11. Make ready 25 g Melted unsalted butter

I personally like to add some vanilla bean paste to the batter, but you can leave it out if you want something closer to the original. Burnt Basque cheesecake was invented three decades ago in San Sebastian, Spain. Five ingredients to jiggly, wobbly, creamy joy. I first ate a slice of this cloud of joy while shooting a video in San Sebastian, in the Spanish Basque country.

Instructions to make BASQUE CHEESECAKE (w/ crust):

1. Melt the butter in a 6" non-stick cake pan. Mix with crushed digestive biscuits. Press firmly into bottom and sides of the pan. Set aside.
2. In the mixing bowl, add cream cheese and sugar. Beat until light and smooth. Scrape down bowl with spatula as needed to evenly mix.
3. Add eggs, one at a time, beating until one egg is completely mixed before adding the next egg.
4. Add heavy cream, salt, vanilla. Sift in flour. Beat until batter is smooth and no lump remains.
5. Pour batter into the prepared cake pan. Place cake into the air-fryer and bake at 190°C for about 15 mins or until dark brown on top and still jiggly in the centre. Cover with foil paper when bake as needed.
6. Let cool at room temperature (It will deflate dramatically). Cover and chill overnight to let it set. Let it come to room temperature before cutting and serving.

We stopped by La Viña, a famous pintxos (snack) bar which has lots of great food but is most famous for its cheesecake. Get the recipe for burnished Basque cheesecake, a light, custardy cheesecake made famous in San The stacks of cheesecakes reminded me of cheese caves, though The final recipe is jiggly and cloud-like, wet but not pudding-wet, burnt on purpose for a caramelized crust, and barely sweet. This basque burnt keto cheesecake is the easiest cheesecake to make. There is no crust, no water bath, and you literally burn it! The texture of this basque burnt keto cheesecake is similar to a Japanese cheesecake, light and fluffy on the inside, but beautifully creamy throughout. ; "Burnt" Basque Cheesecake.

So that is going to wrap this up for this special food basque cheesecake (w/ crust) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!