Burnt Basque Cheesecake- Easier and Better Than New York Style

Burnt Basque cheesecake is one of the easiest types of cheesecakes to make and it also happens to be the best. The GOAT, in my opinion. Check out the link http://catalinacrunch.com/LAGERSTROM and use code LAGERSTROM for 15% off your Catalina Crunch order.

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*Burnt Basque Cheesecake Recipe*
Ingredients (ALL SHOULD BE ROOM TEMPERATURE):
▪800g (28oz or 3 1/2c) cream cheese, room temperature
▪225g (2/3c or 1 8oz log) goat cheese (substitute with extra cream cheese if you don’t have goat)
▪350g (1 3/4c) granulated sugar
▪5 large eggs
▪5g (1t) coarse kosher salt
▪500g (2c) heavy cream
▪50g (1/2c) all-purpose flour (sub gluten free flour)
▪Pan spray (for greasing)

Instructions:
1. Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).

2. Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.

3. In a stand mixer, combine cream cheese, goat cheese, and sugar.Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through.

4. With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.

5. Scrape down the sides, then add salt.

6. Slowly stream in heavy cream with the mixer on low speed.

7, Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more

8. Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.

9. Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.

10. When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.

11. Allow the cheesecake to cool for a couple of hours before removing the springform edges.

*Alternative Method (Brownie Pan):*
If using a 9×13 metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-4 minutes to finish burning the top.

CHAPTERS:
0:00 Intro
0:30 Mixing the ingredients
4:25 Prepping the baking pan and baking
6:24 Baking the brownie pan cheesecake
6:46 Plate up and tasting

#basquecheesecake #cheesecake #burntcheesecake

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Last year when I was as they say traveling abroad in The Basque region of Spain I ate as much of their burnt cheesecake as I could so that I could come back to the US feeling better equipped to develop my own version of this classic recipe and after eating

Many many versions of this cheesecake and I feel like I have some strong opinions about how to get this thing right so today I’m going to show you guys how to recreate the silky textures and caramelly flavors of the best burnt bass cheesecake I ate in Spain to get

Started I’ll need room temperature ingredients baking this cake with stuff that’s right out of the fridge will lead to a cheesecake that is underbaked AF to prove it I baked a room temperature and a fridge temperature cheesecake this is the cold cheesecake the center and the

Bottom aren’t cooked that much or at all that’s because this cake bakes at a very high temperature and the outside gets burnt well before the Ice Cold middle has warmed up enough to start cooking it’s not bad but it’s very wet for your reference here’s the cheesecake made with tempered ingredients the

Texture is Godly trust me now before I mix I’ll just preheat my oven to 475 F then grab my stand mixer in the bowl of that goes 800 G of cream cheese then 225 g of goat cheese goat cheese isn’t traditional for this cheesecake but the mild Twang and acidity that it adds

Takes it from very good to downright freaking remarkable Sub in extra cream cheese if you ain’t got no goat in that goes then 350 g of sugar the paddle attachment goes on that’ll mix this on low speed to cream together the cheese and the sugar right away the cream

Cheese will get all gunked up on the paddle so after about a minute I’ll scrape down the sides to get things combined evenly and then I’ll keep on mixing I want to mix this until the sugar and cream cheese have become one thing that’ll take about 3 to 4 minutes

On low speed and once that’s been gently combined I’ll grab five large eggs and then with the mixer running on low speed once again I’ll glug those in one at a time as I drop these eggs I’ll let them get folded in all the way then I’ll

Lazily drop in my next one also resist the temptation to speed up this whole mix by turning up the mixer speed that’s going to whip air into the mixture here making the cake puff a lot in the oven that sounds kind of like a good thing but at the temperature that we’re baking

This cake excessive suling will make the top brown way before the middle is done cooking speaking of excessive suling how about all this excessive snacking I’ve been doing on Catalina crunch the sponsor of this video you guys my snacking can not be controlled I wouldn’t say that I have a problem per

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Snacks that I could be eating Catalina crunch is low carb high fiber and it has 5 to 8 gram of protein per serving it comes in four flavors all good spicy kick creamy ranch cheddar and my current favorite traditional not pictured because Catalina crunch sent me this 3

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Shipping or you can pick it up at your local grocery store and now that I’m done filming this ad I’m going to eat the rest of this crunch mix and once my eggs are all mixed in I’ll scrape down the sides to make sure things are getting evenly combined and at this

Point the batter should look kind of like Snap backpack vanilla pudding next I’ll add in 5 G of salt then grab 500 G of heavy cream and stream that in with the mixer running on low speed I’m baking this cake about 50 to 75° hotter than most other American recipes that

I’ve seen so I’m skewing my wet ingredients towards cream instead of eggs if there’s too many eggs at high temperatures that will lead to a curdled scrambled egg texture that’s not very Basque and once them all creamed up of course I’ll give this another scrape down to ensure homogeneous texture then

I’ll grab a fine mesh straight and add in 50 g of allpurpose flour since this is such a small amount of flour you don’t really need the gluten and you could easily sub in a cup for cup gluten-free flour to make this recipe Lauren friendly now I’ll give this one

Last spin for about 2 minutes on low speed to evenly hydrate that flour and then of course one last scrape down to make sure anything stuck to the sides gets combined with everything else the final texture of this batter should be smooth creamy and slightly thick now to

Bake this thing I’ll grab a 9in spring form pan if you don’t have a spring form though you can still play ball of course just grab a 9×13 metal brownie pan pan spray the hell out of it and then add in your batter because this is a different

Form factor from the round the bake time and the final result will be slightly different but I’ll explain how in just a second now to prep this spring form for baking I’ll cut a square of parchment that’s bigger than the round on the bottom of the pant next I’ll trace a

Circle around it so I’ve got a perfectly sized round out line then I’ll cut out that Circle going just inside the line so that it fits inside the pan next I’ll rip about a 30ish in length of parchment paper then I’ll zip it in half real

Quick making it about 6 to 8 in tall then I’ll close the spring on the round part of the pan load in the paper vertically and then adjust it so that it’s exactly the circumference of the pan there we go next I’ll staple the top real quick to fix the sides together

Then I’ll flip it over and staple it again on the bottom now to put this all together I’ll spray the spring form liberally with pan spray then drop in my bottom piece of paper then the cylinder around the sides then I’ll spray the paper itself liberally to make sure the

Cheesecake batter doesn’t stick now the spring form goes on a sheet tray then I’ll load in all of my cheesecake batter and then load this sheet tray into my 475 F oven to bake for 40 minutes halfway through this 40 minute bake I’ll come back and check my progress nice

Rise a little bit of color but it’s still blonde so I’ll rotate the sheet tray 180° for even cooking and then I’ll give this another 15 to 20 minutes of baking depending on your oven and after 40 minutes this cheesecake is officially burnt in a good way to determine dness here I’ll give

The sheet tray a little shimmy I want it jiggly but not wet and that looks ideal as far as color goes don’t hesitate to bake this very dark it’s called burnt cheesecake for a reason it needs that caramelization on the outside to taste the way it should for now I’ll set this

Cheesecake aside and cool it down for about 2 to 4 hours before I cut into it back to that brownie pan cheesecake to bake it properly I cooked it at 425 F for 35 minutes then broke boiled the top for 3 to 5 minutes to finish burning the

Top this version of the cheesecake is not as good as the round one because the variation of texture isn’t as pronounced but it’s still a very good tasting cheesecake that’s stupidly easy to make and profoundly crowd pleasing and after a good long cool down our original cheesecake is ready to remove from its

Spring form pan oh my God you can see it’s got like 20 different shades of golden brown going on and it’s even got some truly burnt espresso chocolate flavors around the edges to keep you guessing the inside of the cake is just as important as the outside though

There’s a spectrum of texture from silky and velvet in here all the way to fully set custardy and almost fudgy you guys this cake is a study in contrast bright and Lively on the inside and it’s dark and brooding on the outside every single emotion is buried somewhere inside this

Cake oh my God that is psychotic I know I use the word creamy a lot to describe foods but this literally is the creamiest the flavor of the burnt part is really special it tastes kind of like caramel and vanilla but it’s just eggs sugar and cheese there’s nothing else

Going on there but it’s incredibly intense and complex it’s so good if you guys want to take a crack at my New York style cheesecake recipe then I’ll link to that video right here that one is also great because you know it’s cheesecake but it’s super different from this one and I

Think I’m glad to have both Style in my life I’ll see you there