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How To make Spanish Cheesecake
CRUST:
None CHEESECAKE:
1 lb Cream Cheese
1 1/2 c Sugar; Granulated
2 Eggs; Large
1/2 t Cinnamon; Ground
1 t Lemon Rind; Grated
1/4 c Unbleached Flour
1/2 t Salt
Confectioners' Sugar 3 tb Butter
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar.
How To make Spanish Cheesecake's Videos
Basque Cheesecake – Bruno Albouze
Unlike classic New York cheesecake, Basque cheesecake is crustless and isn't smooth or dense; instead, it is finished baking in half the time compared to regular cheesecake but at a higher temperature to achieve that rich, lightly scorched surface, yet the center of the cheesecake is still jiggly. Here is my interpretation of the Basque cheesecake – the heavy cream has been subbed for pastry cream.. and the result? it has exceeded my expectations!
To get the full recipe go to
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Best Gooey Basque cheesecake | Burnt cheesecake at its best
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You will love this recipe. I love Basque cheesecake – it’s also called burnt cheesecake because you burn the top due to the high temperatures. It gives a smokey caramelized aroma which is absolutely delicious.
▶Basque Cheesecake◀
Quantity: One Basque cheesecake in a 15cm diameter pan
All the ingredients need to be at room temp (approx. 20℃)
Cream Cheese 320g
Sugar 85g
Eggs 110g
Heavy Cream 190g
Cake Flour (or cornstarch) 10g
Vanilla Extract a few drops
Vanilla Bean just a bit
① Prepare the pan by placing parchment paper.
② Lightly beat the cream cheese.
③ Add sugar and mix.
④ Gradually add the eggs.
⑤ Pre-mix the heavy cream with cake flour and then mix this with step 4.
⑥ Pass it through a sieve then pour it into the pan.
⑦ Adjusting the oven is crucial for a good Basque cheesecake. Typically for a 15cm pan, I would bake 18~22mins at 220℃ (pre-heat oven to 220℃). When you are adjusting your oven, keep the temp at 220℃ as you need high temperatures for a Basque cheesecake to get a burnt top. Simply play around with the time.
Once the Basque is out from the oven, leave it to cool completely at room temp and then put it in the fridge. It needs to set in the fridge completely which would take at least 12hrs.
Glaze used: Absolu Cristal (Valhrona)
How to store: Store in the fridge for up to 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#basque #basquecheecake #burntcheesecake #sugarlane #조한빛 #슈가레인
SUPER EASY Burnt Basque Cheesecake Recipe | Cupcake Jemma Channel
Do you get scared of baking Cheesecakes? Well fear no more! This Basque style cheesecake is all the things we usually avoid - it's BURNT, it's CRACKED, it's SUNK... and its utterly delicious! Invented in the Basque country this Cheesecake has no biscuit base, instead you get the slightly crisp texture and amazing caramelised flavour from the burnt crust. If you prefer a slightly looser centre feel free to bake for around 40-45 minutes rather than the 50 minutes as stated in the video.
In other news....OUR SOHO STORE IS OPEN! We are SO happy to be back! If you're in the area or planning a trip to London please be sure to pay us a visit!
Keep tagging us in your photos, we love seeing what you're baking! Use the tag #cupcakejemma on Instagram so we can all see and share your pics!
Happy Baking! x
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8 Cake Tin
600g Cream Cheese at room temp
225g Caster Sugar
4 Eggs Pinch of Salt
300g Double Cream (heavy cream)
1 tsp Vanilla Extract ((Get yours here ))
40g Plain Flour
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치즈케이크 Full of Cream Cheese! Spanish Basque Cheesecake Making - Korean Bakery
???? Spanish style Basque Cheesecake / Korean Bakery
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Burnt Basque Cheesecake - Food Wishes
Learn how to make a “Burnt” Basque Cheesecake! That’s right, we’re burning a cheesecake, and this time, it’s on purpose! Believe it or not, by ignoring all the usual rules about cooking cheesecake, we get something easier to make, and maybe even more delicious. Plus, you have to admit; it’s got a pretty cool name. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy “Burnt” Basque-style Cheesecake!
You can also find my content on Allrecipes:
Basque Burnt Cheesecake Recipe | Smooth & Gooey Center
Creamy and rich burnt cheesecake!
Ingredients for 7” inch cake pan.
Cream cheese-510g
Sugar-170g
Eggs-4
Whipping cream-255g
Flour-10g
Corn flour-5g
Lemon juice-5g
250 c° 30minutes