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Basque Burnt Cheesecake PDF

This document provides a recipe for Basque Burnt Cheesecake by Betül Tunç, detailing the ingredients and step-by-step directions for preparation. Key ingredients include cream cheese, sour cream, mascarpone, and heavy whipping cream, with specific baking instructions for achieving the desired texture. The cheesecake is meant to be creamy and jiggly, and can be served plain or with toppings like chocolate ganache or caramel sauce.

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felupiao
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5 views2 pages

Basque Burnt Cheesecake PDF

This document provides a recipe for Basque Burnt Cheesecake by Betül Tunç, detailing the ingredients and step-by-step directions for preparation. Key ingredients include cream cheese, sour cream, mascarpone, and heavy whipping cream, with specific baking instructions for achieving the desired texture. The cheesecake is meant to be creamy and jiggly, and can be served plain or with toppings like chocolate ganache or caramel sauce.

Uploaded by

felupiao
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Basque Burnt Cheesecake

by Betül Tunç of Turkuaz Kitchen

Ingredients
For the Cheesecake Batter:
500g cream cheese
300g sour cream
200g mascarpone
400g heavy whipping cream
3 tbsp cornstarch
1 tbsp flour
1 1/2 cups granulated sugar (decrease to 1 1/3 cup for a less sweet version)
4 eggs
1 tbsp vanilla extract
Directions
Preheat the oven to 420F.

Lightly grease a 9-inch springform pan and layer it with parchment paper.

In a small bowl, whisk the corn starch and flour and set aside.

In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Mix
until the mixture is smooth and creamy.

Add the heavy whipping cream and vanilla and mix well. Then, sift in the flour mixture and
gently fold it into the batter until combined.

Using an electric or hand mixer, beat the sugar and eggs until fluffy, for about 2-4 min.

Add the egg mixture into the cheesecake mixture and stir well.

Pour the cheesecake batter into the prepared pan.

Bake for 25 minutes and then decrease the oven to 400F. Continue to bake for 10 to 12 minutes.

(Note: This cheesecake is more creamy and jiggly in consistency than regular cheesecake, but
don’t worry, this is the correct texture!) If the cheesecake is done baking but the color has not
reached the burnt-level in the IG Reel, broil the cheesecake for 20-30 sec.

Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better
overnight. You can serve it plain, or with chocolate ganache or caramel sauce.

Bon appétit!

Find the Instagram Reel here!

Notes
*I prefer to use mascarpone as part of this recipe for a fluffier texture, but you can use
cream cheese instead of the mascarpone as well. It will make for a thicker, richer
cheesecake.

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