Earl Grey Basque Cheesecake

You may or may not have heard of Spain's famous Burnt Basque cheesecake, which, at first thought, sounds absolutely horrendous. However, it is actually the exact opposite of that. People from all over the world flock to La Viña Restaurant in San Sebastian, Spain to get ahold of one of these black cheesecakes. This cheesecake lacks a crust and relies on the browning and hardening of the exterior to form a crust. The purpose of the "burnt" exterior is to balance out the creaminess and sweetness of the cheesecake. Cheesecake can often be overwhelming with how dense and creamy it is, and the texture and flavor of the burnt outside reduces some intensity of the creamy inside. 

I added my own twist by flavoring the cheesecake with earl grey, which was subtle, but delicious. You may consider adding other flavors such as matcha powder or some other tea.

For detailed instructions on how to make this, please visit the following link: https://thegastronomygal.com/2020/02/...

Give this recipe a try and leave a comment down below! Have any dishes you want to see me make? Let me know!

Ingredients:
4 bars (32 oz) or 905 g.full-fat cream cheese (32 oz.)
6 large eggs
1 tsp. or 4 g. vanilla extract
1 c. or 200 g. granulated sugar
2 c. or 475 g heavy whipping cream
8-10 bags earl grey tea (EDIT: Video states 2-3 bags, but I made it again and found that ~8-10 bags creates a denser tea flavor)
1/2 or 3 g tsp. salt
5 tbsp. all-purpose flour (40 g.) or 2 tbsp. cornstarch (16 g.) for gluten-free (either works just fine)

Camera: Sony A6000

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