#BasqueBurntCheesecake :
200 g cream cheese (need to be room temperature)
70 g sugar
1x egg yolk
2x eggs
115 ml cream
5g cake flour/all purpose flour
The nice thing about this cheesecake is just to keep it simple, literally you don’t even need an electric hand mixer, simply a whisk will be good enough.
Preheat oven to 220degree Celsius (about 440 F)
First mix cream cheese with sugar, until it is smooth. (remember keep cream cheese in room temperature)
Blend 1 egg yolk into the mixture and stir well, to get the mixture nice and creamy.
Take another small bowl, crack two eggs and whisk.
Gradually whisk in egg into the mixture, mix nicely so it doesn’t get lumpy.
Slowly pour 115ml of cream and stir eventually until it turns to a smooth silky batter.
Almost there, sift cake flour and stir again.
Ok, I use my 5inches mini baking pan so I will be able make 2 cheese cakes, however the ideal size would be a 6inches round baking pan for this recipe.
Line a round baking pan with parchment paper. Press the parchment paper into the pan then pour the batter into it.
Bake for 20-25mins depends on how burnt you want the top to be.
Let it cool at lease 4-5hours before consuming.
At this season right now, I would just cover the baking pan with plate and put it outside on the patio table to cool, what you need to do is just to make sure to keep an eye on those wild animals and birds.
#Bonappétit!
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