Try these delightful Burnt Basque Cheesecake. Basque Cheesecake is a delicious and tasty cake that comes together from a handful of ingredients with not much effort. Try it - you won't regret it! Click here for full recipe.

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Ingredients
Instructions

Burnt Basque Cheesecake

Cake & Cookie
Dessert & Sweets
Cake
European
Home Baking

Basque Cheesecake is a delicious and tasty cake that comes together from a handful of ingredients with not much effort. Try it - you won't regret it!

90 mins

1 cake

Ingredients

    Add to shopping list

    Instructions

    • Preheat oven to 210°C.

    • Prepare a 7” / 18 cm cake tin for one cake. Grease with Emborg Unsalted Butter. Then taking a fairly large piece of parchment paper, press down firmly into the tin. It should be crinkly and come up about 5 cm above the rim of the tin. Then, take a second piece of parchment, and repeat with another layer.

    • Mix Emborg Cream Cheese and sugar until creamy and soft. Add in eggs, one at a time and the vanilla.

    • In a separate bowl, sift the plain flour, and pour in the Emborg Whipping Cream, little by little, whisking it as you go. Then add in the remaining cream and whisk until smooth. Add this mixture to the cream cheese mix and mix to combine.

    • Then, pour the cheesecake batter into your prepared tin. Bake for 30 minutes. If it’s not entirely dark yet, change it to grill setting. Grill it until dark brown (approximately 3 more minutes).

    • Let it cool for about 1 hour, and then chill in the refrigerator.

    • Serve the next day and enjoy!

    Use Emborg European Cream Cheese - this has the perfect soft texture suitable for this cake

    Burnt Basque Cheesecake - Emborg

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    emborg
    90 mins
    1 cake

    Burnt Basque Cheesecake

    Basque Cheesecake is a delicious and tasty cake that comes together from a handful of ingredients with not much effort. Try it - you won't regret it!
    Burnt Basque Cheesecake - Emborg


    1 cake

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat oven to 210°C.

      • 2. Prepare a 7” / 18 cm cake tin for one cake. Grease with Emborg Unsalted Butter. Then taking a fairly large piece of parchment paper, press down firmly into the tin. It should be crinkly and come up about 5 cm above the rim of the tin. Then, take a second piece of parchment, and repeat with another layer.

      • 3. Mix Emborg Cream Cheese and sugar until creamy and soft. Add in eggs, one at a time and the vanilla.

      • 4. In a separate bowl, sift the plain flour, and pour in the Emborg Whipping Cream, little by little, whisking it as you go. Then add in the remaining cream and whisk until smooth. Add this mixture to the cream cheese mix and mix to combine.

      • 5. Then, pour the cheesecake batter into your prepared tin. Bake for 30 minutes. If it’s not entirely dark yet, change it to grill setting. Grill it until dark brown (approximately 3 more minutes).

      • 6. Let it cool for about 1 hour, and then chill in the refrigerator.

      • 7. Serve the next day and enjoy!