Classic Basque Burnt Cheesecake with Two Eggs
From the MolalaCook kitchen · 烘焙手記
Classic Basque Burnt Cheesecake with Two Eggs
兩蛋巴斯克焦香芝士蛋糕
Make a compact Basque cheesecake with 250 g cream cheese and two eggs.
▶ Watch the recipe
Before you begin
Bake at 210°C until the top browns deeply and the centre has a gentle wobble. Cream cheese mixes most smoothly before cold liquid is added. Work out any lumps in the first step.
Method 做法
Smooth the cream cheese
Preheat the oven to 210°C (410°F). Line a round cake tin with a generous piece of baking parchment, pressing it into the corners and leaving the edges high. Beat the cream cheese and sugar until smooth.
See this stage at 1:13 →
Finish the batter
Mix in the eggs a little at a time, followed by the cream. Sift in the flour and stir until no dry pockets remain. Scrape the sides and bottom to catch any unmixed cream cheese.
See this stage at 3:31 →
Bake until deeply browned
Pour into the lined tin. Bake at 210°C for about 30 minutes, as shown on the oven card. The surface should colour deeply while the centre still moves a little. Cool the cake in its tin, then chill for a firmer slice.
See this stage at 5:49 →
Watch & bake along
Classic Basque Burnt Cheesecake with Two Eggs
✦How high should I line the tin?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
