This one is a Spanish take on the traditional cheesecake: first of all, there is no crust to it – which I highly appreciate – and secondly, it cooks at very high temperatures (hence the name) which gives it a slightly caramelised taste to it all.
Recommended: Andalusian-Style Chicken.
If it looks like a daunting recipe, I am here to correct that: it’s easy and rather quick as long as you follow some of the tricks I learned on my PUFF School course.
And before we dive in fully – is anyone here excited about spring yet? I am already looking forward to the sunny days, the flowers and smells, the longer days and the warmer walks… Do you think it’s fair to say I am a spring baby?
I have been longing for better days – as most of us I am sure – and for the light at the end of this never-ending tunnel. And I am hoping this new season will bring what we all wish and want so bad, in a way or another. And that this nightmare we’re currently stuck in will have an end. Is it too much?
And, before we move on for real.
On a lighter note, we go back to a bit of storytime. This past week there was a big story about a platform, whose name I cannot recall, which was taking both adverts and written parts away from recipes so that users would only get to have a recipe to check out.
Now, I am not here to judge you if you think the whole blurb beforehand is useless. Yet I must admit it ends up being the part I love the most, even more than the actual recipe. But maybe because I love the idea of a story behind each recipe. Maybe I am too sentimental. Who knows.
Yet a lot of bloggers are doing this for a living. They feed their families with money made through adverts. And why would you take that away?
Anyways, that platform is now gone so this was just to make conversation, in a way. If my blurbs are too much, please do what you wish. I love a good blurb and I am not going to stop that. Now, or ever for that matter.
Okay, now for real to the actual star of this post, the Burnt Basque Cheesecake of dreams.
- 430g cream cheese
- 120g caster sugar
- 3 large eggs
- 270g double cream
- 20g flour
- Start by layer a 6'' round cake tin with 2 layers of baking parchment, making sure that you have enough overhanging paper as this cheesecake will grow tall.
- Turn on the oven to 240°C and let it come to temperature while you prepare the cheesecake.
- In the bowl of your standing mixer beat the sugar and cream cheese together for 5 minutes at least, or until the sugar is fully dissolved. Make sure to scrape down the bowl as you go.
- Add the eggs - one at a time - and beat on medium speed until smooth and fully incorporated.
- In a separate bowl mix the cream and flour, making sure the flour is sifted so as to avoid any lumps it might create. Add it to the cheese mixture as the standing mixer is on slow, increase to medium speed and let it incorporate for no longer than 30 seconds.
- Now pour in your prepared mould and cook for 30-35 minutes or until the middle of the cheesecake it's still very giggly and the top is golden, almost charred in some spots.
- Once it comes out of the oven, you will see the cheesecake will start to deflate - similar to what a soufflé would do - and once it's cooled, please transfer it to the fridge to cool overnight.
- Take out at least 2-3 hours before serving so as to give the cheesecake the time to come to room temperature and for its texture to be returning to a gooey middle.
Plenty of recipes call for the cream cheese to be at room temperature, but it is most definitely not necessary.
For the flour - this can be avoided if you don't intend to keep the cheesecake for a few days but you're serving it all in one go.
This cheesecake will hold for up to 3 days, and it's delicious served at room temperature for the best texture, but also cold from the fridge for that original cheesecake feeling.
It’s such a beautiful dessert, yet super simple to make. If you are trying to impress your family for dinner over the weekend, or once you can host people again, it will make the best dish to serve.
If you are in need of a planning tool for all your meals like we do, why not sign up for our newsletter? Find the form below and get your free meal planner! Available for a limited time only!