Basque Burnt Cheesecake

 巴斯克焦香芝士蛋糕

Basque Burnt Cheesecake is said to have originated in 1990 in San Sebastián, Spain. It is well known for its dark burnt top which adds tinge of caramel and creamy custardy filling. You can read this article to know more about this cake and it’s origin. 

Ingredients:

250g cream cheese (room temperature). I use the Philadelphia brand cream cheese.

200g whipping cream (room temperature)

100g mascarpone (room temperature)

2 large eggs (lightly beaten), 60g each

50g sugar

10g honey

4.5g plain flour

13g corn starch

A spoonful of love

Method

1. Preheat oven to 220 degree celcius for at least half an hour and line cake tin with baking paper. I use 6” round cake tin which is 3” deep. Crunch up the baking paper to make it easier to line the cake tin.

2. Use a spatula to beat the cream cheese until it is very soft and spreadable. Add in mascarpone and continue to mix/beat until evenly mixed in and smooth. Remember to scrape the mixing bowl often.

3. Add sugar in three batches to cheese mixture and mix using spatula until sugar has dissolved (i.e. you can’t feel sugar granules).

4. Add eggs in three batches to cheese mixture and mix using spatula until combined.

5. In a small bowl, sieve in plain flour and corn starch. Stir in 1/3 of the whipping cream and mix until there are no lumps of flour. Then stir in the rest of the whipping cream.

6. Pour the flour mixture into the cheese mixture, and use a whisk to mix until fully combined.

7. Sieve the cheese mixture and pour into cake tin.

8. Bake for 20-23minutes, middle rack, no fan with top and bottom heat. Use upper heat to bake for 5 more minutes or until the top is chow-ta/brown. Every oven is different, so do adjust the baking temperature and timings accordingly. 

9. Remove from oven and let the cake cool in the tin on a wire rack. Keep in fridge overnight once cake has cooled. It is worth the wait. 

Serve with a cuppa!

Note to self for next bake:

bake with fan mode, increase oven temp to max during preheating and reduce to 220 degree celcius when baking.

To add biscuit crust, mix 130g digestive biscuits (crushed) with1/2 teaspoon saltand 85g unsalted butter