[RECIPE] Basque Burnt Cheesecake with a Twist

Another popular item off my baking list – Basque Burnt Cheesecake. And I always love making things interesting by adding a twist. It is an one-bowl, foolproof recipe, and the goal here is to burn the cheesecake, so I am sure no one can fail on this important task. I added a secret ingredient to enrich its flavor, and it was initially an experiment. But it works, so I would like to share that with you too.

2-layer Basque Burnt Cheesecake

Basque Burnt Cheesecake

  • Servings: 6 inch
  • Difficulty: Easy
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Ingredients

  • 250g Cream Cheese, room temperature
  • 50g Sugar
  • 2 Eggs
  • 150g Whipping Cream
  • 2 tbsp Black Sesame Powder
  • 2 tbsp Martini Rosso or Rum (optional)
  • 25g All-Purpose Flour

Directions

  1. Preheat the oven to 220 °C or 425 °F.
  2. In a large bowl, whisk the softened cream cheese until creamy.
  3. Add sugar. Continue to whisk until all sugar is dissolved and combined into the cream cheese.
  4. Add 1 egg at a time. Turn on low speed to whisk until combined. Add the second egg. Whisk until combined. The texture of the cream cheese mixture should be creamy and light.
  5. Add whipping cream and Martini Rosso. Use a spatula to mix until combined.
  6. Sift in the all purpose flour. Mix until combined.
  7. Pour 1/3 of the mixture into a separate bowl. Add black sesame powder. Mix until combined.
  8. Line the cake pan with two layers of parchment papers. Make sure the parchment comes at least 2″ above top of pan on all sides. It is okay to pleat the parchment, because the cake should come out with a non-perfect clean, smooth edge.
  9. Pour the black sesame mixture to the cake pan. Even it out with a spatula. Then directly pour the regular mixture to the centre of the cake pan.
  10. Tap the pan lightly to get rid of the air bubbles.
  11. Bake the cake for 40-50 minutes in the preheated oven. The heat from ovens varies, so check on the cake to make sure the surface is burnt. If not, continue to bake for 5 minutes. Add on the baking time by every 5 minutes if necessary.
  12. Let the cake sit in the pan until room temperature before removing it from the mould. The cake will fall drastically during this time.
  13. It tastes better with a stronger cheese flavor if you put in the fridge overnight.

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