CHEESECAKE PREPARATION RECIPES

Name: Burnt Basque cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15
Cuisine: Spanish
Ingredients: butter, for the tin; 800g soft cheese; 225g caster sugar; 2 tbsp plain flour; 200g soured cream; 4 medium eggs; 2 tsp vanilla

BURNT BASQUE CHEESECAKE RECIPE | BBC GOOD FOOD

Burnt Basque cheesecake recipe | BBC Good Food image

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly

Provided by Cassie Best

Categories Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 7

Ingredients

butter, for the tin
800g soft cheese
225g caster sugar
2 tbsp plain flour
200g soured cream
4 medium eggs
2 tsp vanilla

Steps:

Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look.
Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

Nutrition Facts : Calories 252 calories, FatContent 17 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 17 grams sugar, SodiumContent 0.4 milligram of sodium

CHEESECAKE FACTORY RED VELVET CAKE RECIPE | TOP SECRET RECIP…

Cheesecake Factory Red Velvet Cake Recipe | Top Secret Recip… image

Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 0 minutes0S

Prep Time 1 hours 0 minutes0S

Cook Time 1 hours 0 minutes0S

Ingredients

Nutrition Facts : Calories 1250 calories

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