Basque Burnt Cheesecake

Name: Basque Burnt Cheesecake
Total time: 30 min
Ingredients: 250 g cream cheese (Use a softer kind for better creaminess.); 60 g sugar; 5 g cake flour (Any kind of flour is fine.); 1 unit egg yolk; 1 unit egg; 150 g whipping cream; 1 unit 14cm mold (You can use a 15 or 16cm mold as well.)

NNino's HomeYouTube30 minutes

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Original video by Nino's Home on YouTube5:50

About this recipe

Basque Burnt Cheesecake is a creamy, indulgent dessert that's known for its unique burnt top and rich flavor. This version by Nino's Home emphasizes the use of softer cream cheese for an extra creamy texture, making it a delightful treat that's surprisingly easy to whip up.

With just a few simple ingredients and straightforward steps, you can create a cheesecake that's both visually stunning and delicious. The key here is to embrace the 'burnt' aspect, which adds a caramel-like flavor to the cake.

Ingredient notes

Use a softer kind of cream cheese for better creaminess.
Any kind of flour can be used in place of cake flour.
You can substitute the 14cm mold with a 15 or 16cm mold.

Tips from Nino's Home's video

Make sure all your ingredients, including cream cheese, eggs, and whipping cream, are at room temperature for the best results.
Add the flour early in the mixing process to avoid clumping, as the mixture can become too watery if added later.
Slam the mold on the table after pouring in the batter to remove air bubbles.

No life story here — the video and the recipe are the whole point. All credit to Nino's Home: watch the original on YouTube.

The recipe

Serves —Time 30 minutes

Ingredients

250 g cream cheese — Use a softer kind for better creaminess.
60 g sugar
5 g cake flour — Any kind of flour is fine.
1 unit egg yolk
1 unit egg
150 g whipping cream
1 unit 14cm mold — You can use a 15 or 16cm mold as well.

Steps

1
Put 250g of room temperature cream cheese into a bowl.
2
Use a spatula to mash the cream cheese until smooth.
3
Add 60g of sugar and mix until dissolved.
4
Add 5g of cake flour and mix until combined.
5
Separate the egg yolk from the egg and add the yolk to the mixture, then mix well.
6
Crack the whole egg into the batter and mix again.
7
Add 150g of whipping cream and whisk until combined.
8
Prepare a circle of parchment paper slightly larger than the mold.
9
Pour the batter into the mold and slam it on the table to remove air bubbles.
10
Bake at 220°C for 28-30 minutes, depending on your oven.
11
Let the cake cool down before serving.