Burnt basque cheesecake gets its name since it has originated from Basque country. it is a crustless cheesecake that is becoming a trend in America. This cheesecake is baked at high temperatures to get that beautiful burnt top and that super creamy and moist interior. The burnt top gives you a nice caramelized flavour. 

You better make sure that the person you are serving it to you knows what a burnt cheesecake is! It could be easily mistaken for a failed cheesecake or a cake gone completely wrong! LOL!
I baked this burnt cheesecake for my mother in law's birthday. She was visiting us and loves cheesecake! So it was a perfect time for me to try this out! I made sure she knew it was a purposely 'burnt' cheesecake!LOL

I got this recipe off shuba's blog '2D mom'. i followed her recipe with just some tiny modifications. her recipes are so simple and very easy to follow. she even has her own u tube channel and doing wonders!!

This is the most easiest cheesecake/ cake to make! It comes together in just a few minutes. The most important is the baking time. It is very important to pre-heat your oven atleast 15 minutes before. It takes about 20 minutes to bake it. The key is to have the tops burnt with the centre still wobbly like jelly,when you pull it out of the oven. If towards the end of the baking time you feel the top is still not dark, you can place it on the top most rack with only the top grill on. 

cream cheese - 250g (philadelphia cream cheese preferred)
heavy cream - 1 cup
castor sugar - 3/4 cup
eggs - 2
cake flour- 15g
vanilla essence - 1/2 tsp

  • Line a 6 inch round baking pan with 2 layers of baking paper with enough paper hanging from the sides so that it is easy for you to lift the baked cake out of the tin.  The 2 baking papers are just to give it that rustic look.
  • In a big bowl (or stand mixer) place the sugar and cream cheese. Beat with the paddle attachment until nice and creamy. use a spatula to scrape down the sides.
  • Add in the eggs one at a time and beat well until incorporated.
  • In a small bowl, add the cake flour and pour in a few spoons of the heavy cream and mix well using a whisk so that there are no lumps. Gradually add in the rest of the heavy cream and whisk so that there are no lumps.
  • Now, pour in the heavy cream+cake flour mixture into the cream cheese mixture and beat well. Also add in your vanilla essence. Pour the cheesecake batter into the lined baking tin. Tap it on the counter to remove the air bubbles and smoothen the top with the spatula.

  • Pre-heat your oven at 230 degrees for about 15 minutes.
  • Bake the cake for about 20 minutes or till the top of the cake is dark brown and burnt and the middle is still wobbly. When you shake the tin, the middle must be wobbly like jelly.
  • Cool the cake to room temperature and then refrigerate for atleast 5 hours.
  • Use a knife dipped in hot water to slice the cake.

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