Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
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Blueberry Cheesecake Bundt Cake -Recipe- | Ep #162
Hi Everyone!
Today I will be demonstrating how to make an amazing Blueberry Cheesecake Bundt Cake! It is a moist and delicious cake with a cream cheese filling and a blueberry topping on the inside. It is a must try!
Enjoy!
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Recipe Follows.
Cake:
2 cups flour
2 tsps baking powder
1/4 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cups sour cream
1 cup vegetable oil
1 can blueberry pie filling (only use half)
1- 12 cup or larger bundt pan
Cream cheese filling:
1-8oz pkg cream cheese
1 egg
3 tbsps sugar
New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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Boozy Strawberry & Blueberry Cheesecake Popsicles -- Red White & Booze! 4th of July Dessert Special
Learn how to make a Boozy Strawberry & Blueberry Cheesecake Popsicle! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Boozy Strawberry & Blueberry Cheesecake Popsicles recipe!
Blueberry Upside Down Muffins
A delicious muffin, turned upside down, with a thick blueberry sauce oozing all over the top.
Recipe:
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
You have mastered the Pineapple Upside Down Cake, the Lemon Berry Sauced Cake, and the Cranberry Gingerbread Cake, so now it's time for a fun recipe that looks just as good as it tastes! Watch as Chef Anna Olson walks you through all the steps you'll need to master this amazing Lemon Berry Meringue Cake!
Don't forget to check out the recipe below and let us know how yours turned out!
Lemon Berry Saucing Cake:
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Ingredients
Lemon Berry Saucing Cakes
½ cup sugar
3 Tbsp all-purpose flour
½ Tbsp finely grated lemon zest
1 pinch salt
3 Tbsp fresh lemon juice
⅔ cup milk
2 large egg at room temperature, separated
1 cup mixed or frozen berries, such as raspberries, blueberries, and blackberries
Bumbleberry Sauce
3 cup mixed fresh or frozen berries, such as raspberries, blueberries, and blackberries
¾ cup sugar
1 Tbsp lemon juice
Meringue
2 large egg whites, at room temperature
½ tsp lemon juice
⅓ cup sugar
Directions
Lemon Berry Saucing Cakes
1. For the Lemon Berry Saucing Cakes, preheat the oven to 350 F. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan).
2. Sprinkle the berries evenly on the bottom of each dish.
3. Stir the sugar, flour, lemon zest and salt to combine. Add the lemon juice, milk and egg yolks to this and whisk until smooth.
4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this into the batter until fully incorporated and divide this between the ramekins. Pour boiling water around the baking dish and bake for about 35 minutes, until golden brown on top. Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from the water and continue cooling to room temperature then chill for at least 3 hours.
Bumbleberry Sauce
1. For the bumbleberry sauce, place the berries, sugar and lemon juice in a saucepot over medium heat and bring to a simmer. Continue to simmer, stirring occasionally, until the berries are tender and the liquid has reduced by a third, about 15 minutes. Cool the sauce to room temperature, then chill before serving.
Meringue
1. For the meringue, whip the egg whites and lemon juice on medium-low speed until foamy the slowly add the sugar, increasing the speed to high and whipping until the whites hold a stiff peak when the beaters are lifted.
2. Run a palette knife around each of the chilled lemon desserts and invert it onto individual plates. Spoon the meringue into a piping bag fitted with a large star tip and pipe on top of each dessert. Use a butane kitchen torch to brown the meringue (alternatively, you can turn the desserts out onto a parchment-lined baking tray, pipe and then bake the meringues for 2 minutes in a 450 F oven) and serve immediately with the bumbleberry sauce.
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