Basque Burnt Cheesecake

Preparation: 20 min
Cooking time: 25-30 min
Waiting time: 12 hours
Portion: 16cm cheesecake
Difficulty: 2/5

Ingredient
-Cream cheese: 200 gr
-La vache qui rit cheese: 3 cubes (15 gr/ cube)
-Sugar: 65 gr
-Egg: 2 (60-63 gr/ each) – at room temperature
-Whipping cream: 130 ml – at room temperature
-All purpose flour: 5 gr
-Vanilla extract: ½ tsp – optional

Kitchen Utensil
-16 cm mousse ring or round cake mold

Instruction

• In a clean bowl, mix 200 gr cream cheese with 3 cubes of la vache qui rit cheese.
• Add gradually 65 gr sugar into mixing bowl and whisk continuously to creamy
• Then, beat 2 eggs and add to mixing bowl. Mix well
• Add 130 chilled whipping cream into bowl.
• Mix the mixture with 5 gr all purpose flour until they’re all combined

Don’t overmix the mixture to prevent it from being dense after baking

• Place parchment paper into mousse ring and fold the edges to prevent the cream from leaking
• Sieve cream cheese mixture into the mold and smooth the surface with a spatula
• Bring to bake at 220 Celsius degree in 25-30 minutes
• Remove cake from the oven and let it cool completely in the tray.
• Transfer the cake to fridge and refrigerate in 2-3 hours (if you want to serve immediately) or overnight (around 6-12 hours before serving)

You can serve the cake with may kind of sour fruits or fruit syrup

• Store in fridge and serve within 2-3 days

⚠️ ATTENTION

1. Don’t overmix the mixture to prevent it from being dense after baking
2. Don’t bake the cakes for too long because high heat will make the cake surface too bitter to eat