Post by karitx on Aug 24, 2019 12:43:13 GMT -5
I have a friend with Celiac disease, so I always watch out for recipes that are naturally gluten-free (as opposed to things that are supposed to replicate gluteny foods). I stumbled across this cheesecake recipe a few months ago and waited impatiently for her birthday to roll around so I could try it (and so that Sporko and I wouldn't eat an entire 10" cheesecake by ourselves). It is really good! The edges of the cheesecake are fluffy and the center is the texture of creme brulee. The burned top gives a little bit of bitterness, much like the sugar topping on a creme brulee. We ate it plain (delicious) and with strawberries (also delicious). I also think it would be good with a raspberry puree or maybe a drizzle of Chambord on the plate. Next time I might replace 8 ounces of the cream cheese with chevre, to add a little sharpness. And to give myself an excuse to make another one.
And the actual recipe:
www.tastecooking.com/recipes/basque-cheesecake/
Basque Burnt Cheesecake
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
7 ea large eggs
1 t salt
1 c heavy cream
1 t vanilla extract
Preheat oven to 500°F for at least 30 minutes. Use a large piece of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. At least 2 inches of parchment paper should be hanging off the sides of the pan. The paper will not lie completely flush with the pan's sides; this is by design.
Blend all ingredients in a food processor until smooth. This will take at least 7 minutes on high speed in a 13-cup-capacity food processor. This can also be made in a mixer using the paddle attachment, or with a hand mixer using the whisks. The mixture should be thick but homogenous.
Pour the batter into the prepared pan and place in the oven as quickly as possible to avoid losing too much heat in the oven. Bake at 500°F for 18-20 minutes, or until the top of cheesecake is dark brown and the center still jiggles like it is completely liquid underneath. Cool at room temperature for at least an hour (longer might be better) and refrigerate 5 hours before serving. Texture should be soft and fluffy around the exterior and soft and molten in the center.
Cheesecake keeps, covered, in the refrigerator for up to five days.
Here is the article I read about it:
Spain’s Burnt Cheesecake Breaks All the Rules. And Lord, It’s Good.And the actual recipe:
www.tastecooking.com/recipes/basque-cheesecake/
The recipe is in metric units, so here's what I used (I added vanilla extract):
Basque Burnt Cheesecake
Ingredients
2 lb cream cheese
1 1/2 c granulated sugar
7 ea large eggs
1 t salt
1 c heavy cream
1 t vanilla extract
Preheat oven to 500°F for at least 30 minutes. Use a large piece of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. At least 2 inches of parchment paper should be hanging off the sides of the pan. The paper will not lie completely flush with the pan's sides; this is by design.
Blend all ingredients in a food processor until smooth. This will take at least 7 minutes on high speed in a 13-cup-capacity food processor. This can also be made in a mixer using the paddle attachment, or with a hand mixer using the whisks. The mixture should be thick but homogenous.
Pour the batter into the prepared pan and place in the oven as quickly as possible to avoid losing too much heat in the oven. Bake at 500°F for 18-20 minutes, or until the top of cheesecake is dark brown and the center still jiggles like it is completely liquid underneath. Cool at room temperature for at least an hour (longer might be better) and refrigerate 5 hours before serving. Texture should be soft and fluffy around the exterior and soft and molten in the center.
Cheesecake keeps, covered, in the refrigerator for up to five days.