Скачать или смотреть Perfect Basque Burnt Cheesecake | Caramelized, Creamy, and Delicious!

Best burn cheesecake
680g cream cheese
180g sugar
270g eggs (5 small eggs)
410g whipped cream
20g cake flour
1/2 lemon juice
1 tsp vanilla extract


1) Preheat the oven to 220°C (428°F).
2) Prepare a loose-bottomed baking pan and line it with non-stick baking paper.

3) Use room-temperature cream cheese and mix it with a spatula until smooth.

4) Add the sugar (you can reduce it to 150g if you prefer) and mix well until combined.

5) Add the eggs and mix until fully incorporated—there’s no need to beat them.

6) Then add the whipped cream, flour, lemon juice, and vanilla extract. Mix everything together until well combined.

7) Transfer the mixture into the prepared baking pan.

8) Gently tap the pan to release air bubbles from the mixture, then use a toothpick or cake tester to remove any remaining bubbles.

9) Bake for 25-30 minutes. Remove the cheesecake from the oven. It’s okay if the center is slightly soft or jiggly, as it will set once cooled.

Note:
(In the video, the texture may look like it’s overbaked, but it's actually not. The cake is taken directly from the fridge, have been cooled overnight.)

For a creamier and softer cheesecake, remove it from the oven while it’s still soft and jiggly in the middle. Let it cool, Enjoy!

Store the cheesecake in the refrigerator for 2-3 days.

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