Burnt Basque Cheesecake- Easier and Better Than New York Style
Vložit
- čas přidán 12. 05. 2024
- Burnt Basque cheesecake is one of the easiest types of cheesecakes to make and it also happens to be the best. The GOAT, in my opinion. Check out the link catalinacrunch.com/LAGERSTROM and use code LAGERSTROM for 15% off your Catalina Crunch order.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
9" SPRING FORM PAN: amzn.to/3HPUOKp
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
KITCHEN AID MIXER: amzn.to/3IGRS3s
FINE MESH STRAINER: amzn.to/3HkQEtD
SPATULA: amzn.to/4bq5a17
*As an Amazon Associate I earn from qualifying purchases*
Burnt Basque Cheesecake Recipe
Ingredients (ALL SHOULD BE ROOM TEMPERATURE):
▪800g (28oz or 3 1/2c) cream cheese, room temperature
▪225g (2/3c or 1 8oz log) goat cheese (substitute with extra cream cheese if you don’t have goat)
▪350g (1 3/4c) granulated sugar
▪5 large eggs
▪5g (1t) coarse kosher salt
▪500g (2c) heavy cream
▪50g (1/2c) all-purpose flour (sub gluten free flour)
▪Pan spray (for greasing)
Instructions:
1. Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).
2. Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.
3. In a stand mixer, combine cream cheese, goat cheese, and sugar.Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through.
4. With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.
5. Scrape down the sides, then add salt.
6. Slowly stream in heavy cream with the mixer on low speed.
7, Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more
8. Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.
9. Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.
10. When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.
11. Allow the cheesecake to cool for a couple of hours before removing the springform edges.
Alternative Method (Brownie Pan):
If using a 9x13 metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-4 minutes to finish burning the top.
CHAPTERS:
0:00 Intro
0:30 Mixing the ingredients
4:25 Prepping the baking pan and baking
6:24 Baking the brownie pan cheesecake
6:46 Plate up and tasting
#basquecheesecake #cheesecake #burntcheesecake
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra... - Jak na to + styl
Thank you for your no bullshit approach to this channel. So many others trying to be the MrBeast of food and they forget about the reason we all started watching them….the food.
What are the channels doing this "bullehit approach" you're talking about?
What's MrBeast
@@snowparody probably anyone who uses big numbers as a form of clickbait
@@snowparody Weissman
@steveypopp5794, I agree 100%. Not that the other channels don't offer some good recipes, but I don't really dig the "Master of the Culinary Universe" thing a lot of them have going on. I love Brian's videos because while the information is detailed, the presentation is lean and gets right to the point. And for someone as legitimately good as he is, there's zero pretentiousness.
HOLY SCHNIZZ was this easy...tried out the recipe for a colleague's birthday, and received nothing less than raving reviews! This was my first attempt at any cheesecake, and it turned out very well. Thanks Bri!
There is a reason why the basque gastronomy is the best of spain.
did you use goat cheese or only cream cheese ? Thanks!
@@alicemorrissey6201thanks for asking!
I used the same amount and ratio of goat-to-cream cheese as recommended in the recipe and it turned out fantastic 😋
@@willmikemadeit thank you for replying! I was going to make it with just cream cheese but will hold on until I buy goat cheese
This is going to be my first baked cheese cake for a friend's 60th birthday please say a prayer for me because it is tomorrow and I've got one shot !
I am spanish and I am super glad to see this recipe done properly across the sea, thanks! :)
1 Corintios 15:1-4
Además os declaro, hermanos, el evangelio que os he predicado, el cual también recibisteis, en el cual también perseveráis; por el cual asimismo, si retenéis la palabra que os he predicado, sois salvos, si no creísteis en vano. Porque primeramente os he enseñado lo que asimismo recibí: Que Cristo murió por nuestros pecados, conforme a las Escrituras; y que fue sepultado, y que resucitó al tercer día, conforme a las Escrituras;
Juan 3:16-18
Porque de tal manera amó Dios al mundo, que ha dado a su Hijo unigénito, para que todo aquel que en él cree, no se pierda, mas tenga vida eterna. Porque no envió Dios a su Hijo al mundo para condenar al mundo, sino para que el mundo sea salvo por él. El que en él cree, no es condenado; pero el que no cree, ya ha sido condenado, porque no ha creído en el nombre del unigénito Hijo de Dios.
Juan 14:6
Jesús le dijo: Yo soy el camino, y la verdad, y la vida; nadie viene al Padre, sino por mí.
My favorite part of all Brian's videos is him eating large quantities of ingredients in a way no human would ever eat them...
I love the occasional face he makes when he realizes, "Yeah, I shouldn't have done that. Yuck!"
My fav is when he introduces new ingredients, and then takes way too big of a taste test of them on camera.
Curious what his thoughts were eating that much goat cheese at once. I did something similar once and it almost ruined goat cheese for me.
There should be a compilation of the best of these!
I would eat goat cheese by the log if my heart would let me.
thank you for not only using accurate captions but also putting really detailed instructions in the description. i’m hoh and it’s really annoying to constantly have to pause and rewatch videos to try and find the recipe. appreciate you!
Brian makes it convenient for his viewers, you don't have to navigate to a different website to see the recipes and instructions
and we can't forget including/showing the oven temps in celcius
That bite of the goat cheese was ridiculous! 😆
oh, i was heaving 😂😂😂😂 (at some point, my body started saying HELL NO to goat cheese anything. sad. but it's where it's at.)
I stopped watching at this point. Just disgusting.
@@andreymaslov9871lol you need thicker skin
I think you mean delicious
@@andreymaslov9871 what was?..
Baking a Basque Cheesecake has always intimidated me so I can't believe how easy you made this look. It's a stunning dessert. And, thanks for the pan options Bri.
It is easy to begin with!
It's really easy, my only suggestion is set the timer to 15 minutes under incase you have an oven that runs too hot. I have a neighbor that made one and burnt the crap out of the top.
There's a difference in well carmelized and burnt, hers was burnt.
I typically shut the oven off when it gets to the browness on top I want and let it cool down in the oven as well with the door open for a couple minutes.
It's incredibly easy since the technique is so simple, and because of the way it's baked, undercooking is actually a worse mistake than overcooking. Some places will bake it until the top is black, so unless you literally forget about it then it's very unlikely that you'll mess it up.
the others said, this was my first cheese cake super easy to make very delicious and it converted some cheese cake haters
Don't be intimidated! It's super easy, barely an inconvenience!
I made this last year for my partners bday. He absolutely loved it!! He requested another cake a few days later. I made it with a blueberry lemon compote, it was so delicious!! 💕
I've watched a few other videos of this burnt cheesecake but your techniques seem so much more refined which I really appreciate.
Brian I discovered the Basque cheesecake some 20 years ago and fell in love with it. So easy to make and so delicious. Cheesecake is one of my favorite desserts so just love having it in my repertoire of dessert recipes. Thanks and enjoy your burnt cheesecake!
Amazing video Brian! I also love that you tried to experiment with the cheese. Here in Spain we've been experimenting a lot with cheeses to "season" the cake and bring some fresh air to the recipe. I personally love doing 70% cream cheese, 20% mascarpone and 10% manchego cheese, but in all honesty I think you can try absolutely any cheese (including blue cheeses!) so feel free to experiment. Also a little trick if your cake puffs too much and starts burning too early...cover it with aluminum foil! it will finish cooking inside without burning on the outside too much. Lots of love from Spain!
I made this but for my 6" pan! Halved the ingredients, and the cake only needs to go for 30 min tops. Comes out beautiful and tastes so good, thank you Brian!
Baked it today. Very good cake! Easy to do and delicious. I didnt have 500g of heavy cream, used 200 and 3 teaspoons of butter. Worked.
Okay, so this video shook me. One of the things I do every holiday season is make endless Basque cheesecakes as gifts (its literally all anyone asks for, 'your weird cheesecake that everyone loves'). When I say endless, I think this year was almost 30. I was immediately skeptical when I saw your lessened eggs until I saw your heightened temperature. I am so intrigued by this I will be making yours + the one I normally make but with some of your techniques (your mixing speed for example). The only change I plan to make to yours is the addition of lemon zest. I am so excited because I am sure yours is going to be amazing and win and will henceforth be my new "weird cheesecake that everyone loves".
I think I will skip the large bite of goat cheese, you appeared mildly horrified.
Brian! The first thumbnail was great! Seeing it in all its glory was fantastic 🎉🎉🎉🎉🎉❤❤❤😊😊
I made my first cheesecake using your recipe and it was superb! My family and friends loved it. Thank you!
had this cheesecake everyday while on vacation in Istanbul lol its amazing, thanks for sharing, i will try to make it this weekend!
Report back on how it works for you! Thanks for watching.
I’ve been making Molly Baz Bon Appetit version of this for years. It’s foolproof and always a crowd pleaser.
I discovered Burnt Basque Cheesecake about a year ago, so much easier than regular cheesecake, no crust to make, and it always blows away my friends. I will definitely try your version!
Spanish here! That cake looks on point and very tasty 🤤
I've made this about 10 times, probably going to make it this weekend, this version of course.
A neighbor asked about it 3 days ago, so we will surprise her with this version.
I added goat cheese to my basque cheesecake the other day!! The flavor is INSANE. Extra tang with notes of browned butter almost? Totally recommend!
Made this for Valentine's Day, and it was a winner, even with some changes. I followed the recipe, reducing everything to ~2/3 to bake in a 6" spring form. Rounding the eggs up to 3 did well, and subbing sheep's milk cheese for the goat had a similar effect of adding a very nice tanginess. I used maybe 50g less of sheep's cheese than the 2/3 amount of goat and still ended up with great flavor. This will be a staple for us now!
Just made this for my family and extended family for Easter, turned out just like the video, tasted delicious and was a huge hit with everyone! Thank you for this, this will stay on the menu for many future holidays to come!!! 🔥🔥🔥
I made this for the first time a couple of weeks ago (a different recipe) and good god it’s yum! Will definitely try your recipe ASAP because your recipes rock. 😊
Will definitely make this for valentines day! Thanks!❤❤❤❤❤❤
It's so easy to make and so good. The Bon Appetit version has been my go-to recipe, but I love what you're doing here, Brian.
Euskera!
OMG YES. i had this nightly in san sebastion, absolutely amazing.
These things are all the rage now! Thanks to one of my favourite CZcams chefs for making this video!!
I've got this in the oven right now; I was looking for a recipe that subbed out some of the eggs because every time I've made it in the past, it's been too eggy for my egg-hating boyfriend (also a Brian). This, plus the addition of goat cheese, made the batter taste AMAZING so I am very excited for this to finish and cool!
This is my third time making this! Fell in love with it in San Sebastián. I’ve been crumbling up the parchment paper and it fits perfect in the pan. Pretty sure they do it like that in La Viña too 👍
I made this for my dad’s birthday (but made 2 cheesecakes with different browning and cook times) and he loved it! And so did I, as well as the rest of my family
I made this On Super Bowl Sunday. It was to die for. Everyone absolutely loved it and it turned out perfect.
I did make a Berry Kompott which I placed on the side of the dish.
This recipe is amazing! Thank you so much for not only providing such detailed instructions, but also WHY to do those things. Much appreciated having the recipe in your description, too. We were able to print it out and follow along with just occasionally double-checking ourselves with your video. Followed your instructions to the letter and it came out beautiful and delicious!
We needed to extend our cooking time, though. We have a gas oven and I used the convection bake option but we ended up having to go about 15-20 minutes longer to get everything to brown and set properly. I'm not sure if that's just our oven or if it was the convection setting. My wife said that this needs to have a recurring role in our kitchen so next time I'll try just baking it without the convection and see if it makes any difference. Thanks again! You've got a new subscriber and I can't wait to see what else you have in your channel.
Perfect timing. Making this tonight for an early Valentine's day dessert.
Some of the best food I’ve ever had in my life came out of San Sebastián in Basque Country and this cheesecake is included
I really appreciate it when you mention if and how the recipes can be made gluten-free! (Celiac here)
Try some arrowroot or corn starch to thicken.
I think you just gave me a go-to dessert recipe. It looks so good! Also, I just bought a pizza steel! Can't wait to try your weeknight pizza recipe.
I love it! A new version of cheesecake and super easy to make!
I made this with my 3 year old daughter and it turned out great! Thanks Bri
My favorite part about these videos is brians willingness to just taste test the most random ingredients
This looks so good! First tried basque cheesecake when I was doing keto (used monkfruit instead of sugar), and it was delicious. I ended up making this multiple times after with real sugar too, and I like it better than regular cheesecake. Will have to try your recipe!
I never would have thought you could make a cheesecake without a crust. Looks great
Tried the OG version in San Sebastián in 2016. Looking forward to revisiting - your recipe looks unreal 👌🏻
I’ve made this 1/2 dozen times using two different recipes. Based on that experience I’d say yours makes the most sense to me. Your tips are spot on.
It’s weird that to make this good you do everything “wrong” compared to regular cheesecake.
I will make this recipe for my birthday. Thanks so much.
I just made this, it turned out great. If I can do it anyone can. Thanks, for a new personal favorite!
This looks amazing. Really looking forward to making this. Great to see more gluten-free compatible recipes. 😀
This was such an easy recipe, yet the flavour is so complex with the butterscotch flavour and almost citrus flavour from the goat cheese. No base makes it even easier. I accidentally left the cream on my kitchen counter instead of in the cheesecake, so it was probably a lot drier than it was supposed to be but it still tasted great. I'm going for round two with double the goat cheese tomorrow. Thanks for this one Brian it was a real winner.
I made this a couple days ago and WOW is it fantastic! The goat cheese is a great addition. So easy to make and so dangerously delicious. Really the best cheesecake I have ever had. Don't tell the cardiologists. Thank you, Brian!
So awesome! Thanks for trying
I love love love this content! I am really really sad that Josh fails to make good content anymore but I always feel like I can come back to Brian's channel and he is still making great food and is entertaining to watch which makes me feel so much better!
That looks AMAZING you're the Best 😊😊😊❤❤❤
Thanks Brian, I made this cheesecake yesterday it was very creamy, tangy and easy. It was well received by the family.
I'm glad to know that even my mess-ups can be gourmet. That's some wholesome stuff right there.
I just made my first basque cheesecake last week, using a combi oven, absolutely delicious. Will try adding goat cheese to it next round
Ingenious!
Looks delicious combining the cream cheese with "Goat Cheese"
Thank you for sharing your talent!!
Greetings from Edith❤
Made this, my dog ate half of it, it is delicious and simple. Thanks for the videos Bri-man
Eating this right now. Holy cannolis... This is insanely good. So easy and light and creamy. ❤❤
Thank you for this great tutorial! As a first-time cheesecake maker, your easy-to-follow instructions made it a breeze. I ended up using a spatula because I don't have a stand mixer 😂 One strenuous arm workout later and the cheesecake turned out outstandingly delicious! My boyfriend and his parents loved it too! ❤
So glad you added the goat cheese. That is key to next level basque cheesecake!
Thanks for creating such wonderful content.
Worked great for me today.
Took closer to 50 minutes to bake in my oven to same condition, but otherwise recipe worked flawlessly - brown outer layer and tender and bit moist insides.
Can’t wait morning to eat proper piece
I’ve smoked a cheesecake with apple wood. Did the springform pan thing with a water bath, and just put it in the smoker. Amazing!!!!!! ❤
smoked cheesecake sounds INSANE in the best possible way, holy
How did it taste?
@@LadyLabyrinth1337 it was excellent!
Never heard of this madness, but now I need to make it.
The restaurant that came up with this cheesecake variant uses those big hand mixers. The closest a home cook can use would be a food processor, which is what I use and the cheesecake comes out very nice
Thanks for sharing. I don't have a stand mixer but I do have hand mixers and a food processor so that's great to hear
Love Burnt Basque Cheesecake. Great job.
Thanks for making this video! I'm American (half-Basque) and the Basque side of my immediate family died off some years ago, so I don't know many of the recipes myself. Thanks for making me feel like I could make something like my grandmother's cheesecake again!
This isn't really a Basque recipe, it's a regular cheesecake that is made all over Spain. It's called Basque because the guy that made it popular happened to be Basque.
And I say this as a native Basque. The actual famous Basque dessert is the Gateau Basque. It's more like a pie filled with cream. In the northern region they fill it with berries.
❤Thank you so much knowing proper form is a must.Thank you again..
Made this for my Super Bowl party and it was a hit. Thanks!
Perfekt timing! next thursday is my birthday and I'm going to make this :)
My favorite cheesecake, specially when it's barely cooked in the center because it gives you the ultimate contrast. Spain isn't the only one doing these, many bakeries in Puerto Rico where I'm from serve this and alot of latin america as well. You should try out Flan or Tres Leches from South America.
Perfect timing. Making this for Valentine’s Day
Great idea 👍
She's going to leave you while you make it
@@kleptosepto1848 Found the incel
@@kleptosepto1848 Why?
I will absolutely buy some Catalina Crunch snack mixes this week
I am a simple person. I see a new video from Brian, I click at lightning speed. Thanks for the amazing content as always :D
love that about you, Wendy. thanks.
This looks amazing!
I have my guy when it comes to baking videos, but looking for this recipe in particular you were the only one that used goat cheese, and I love goat cheese. Well played sir.
My Hungarian grandma only made cheese cake like that, as a kid I hated it but as I got older I really enjoyed it, been 28 yrs or so since I had it and never even thought of it till your video! The round one kind of looked like a giant Portuguese tart
Gorgeous stuff! The fancy round cutting of the paper is not necessary. Clamp the rectangle in the spring form and cut it roughly off from the outside.
What a great video🎉. I love that you swapped some eggs for cream. The curdled egg texture is a big issue with majority of cheese cake recipes.
Hey Bri! Been following a long time (my wife even says “let’s eat this thing!” after cooking sometimes). I’ve had a lot of luck and fanfare for your recipes, so thanks! That said, I mentally exclude myself from any recipe with a stand mixer. It would be great to see non-mixer options. With a small kitchen, it’s just not a piece of equipment I see myself owning, not to mention the expense. Thanks again!
You should be able to use a hand mixer. Just keep it on low speed and have everything ready to go before you start as you won't have the luxury of being hands free during mixing phases. It should still work just fine, though.
I have a 6" springform pan so I'm going to give it a go (cut the ingredients in half) and see where that leads me. Hope it works out!
I am so glad that I found your channel. The first video I watched of yours was the beginner sourdough video and it was fantastic. I share it all the time.
I want to make this cheesecake, but would like to know if I may substitute the sugar or at least part of it for another sweetener, and if so, what would you recommend? Yes, I tried to stay low-carb.
Thank you!😊😊😊
Props from Basque Country. That looks super good
Amazing Video. Tried the cheese cake and, although I am not a big fan of cream cheese cheesecakes, this is just a ridiculous great taste and texture!
Your basque slice looks like a delice de bourgogne wedge in every wonderful way
You know that feeling when someone who loves coriander says it tastes 'citrusy' and 'zesty', but you know it tastes like dish soap? I feel the same way when someone tells me that goats cheese has a 'mild twang and acidity' but all I can taste is milk that has the taste version of how unwashed hairy armpits smell mixed into it.
The flavor of ingredients change and become more complex when complimented by the flavors of other ingredients. So the descriptors you used don't represent the finished product for this recipe. The only way for you to know is to try.
@@KeiraRYou know, you are absolutely right. I should try eating foods I dislike in other foods to see if I like them. Time to try cheesecakes with oysters, coriander and goats cheese baked into them. After all, cooking is alchemy and once I add oysters, coriander and goats cheese to cheesecake, it won't taste anything like oysters, coriander or goats cheese. It'll probably taste like something wonderful that is 'more complex when complimented by the flavors of other ingredients'. I have 15 years of cooking in a commercial kitchen, but I'm swayed by that charming confidence and false authority typical of those under the 'Dunning-Kruger effect'.
@@Simlatio Yikes! I'm just learning about cooking myself, and the perspective I've described is something I've learned in my experience of trying to be more open minded. Lots of people are picky eaters for the sake of being judgmental and closed minded.
I wasn't attacking you, so there's no need to be so defensive. Why are people on the internet always so angry and aggressive. 😂
Have a lovely day and I hope you feel better. ❤️😊
@@KeiraRAngry and aggressive are not the same as sarcastic, the dictionary definition of which is 'a sharp and often satirical or ironic utterance designed to cut or give pain' and given I didn't use angry or aggressive language, sarcasm is indeed what I was going for. It is immediately apparent that if you can so easily misidentify anger and sarcasm, then you certainly have the capability to confuse genetic and cultural preferences for the tastes of food as simply 'being a picky eater'. Since discerning the correct meaning of things in general is not your forte, allow me to inform you how open mindedness towards food works within the contexts of tastes and preferences, as I'm sure you have a very incorrect and vague idea of what open mindedness means in regards to very personal experiences such as food.
You like bacon. You like maple syrup. You come from a country like Bulgaria that doesn't have a rich history of combining the two and it is strange to you. Someone suggests mixing the two and they seem to like it so you think 'huh, it's weird but sure I like those ingredients, I'll try them'. That is open mindedness. Open mindedness is not this. You hate bacon. You hate maple syrup. You come from a country like Bulgaria that doesn't have a rich history of combining the two and it is strange to you. Someone suggests mixing the two and they seem to like it so you think 'yuck, I don't even like those things on their own or in other dishes'. You see in school the word for this is called 'extrapolate' and since I know you need a dictionary definition to be on the same page, literally, here it is: 'to predict by projecting past experience or known data'. To know you do not like something in advance is not closed minded if it has experience behind it. It is for the same reason I do not like doodles in my bum despite having never partaken in such pleasures.
While you are lucky, and I'm sure you don't know it, to have pulled this one with me, I prefer to use something as benign as sarcasm instead of truly aggressive and angry language online. Your luck will run out eventually, so I suggest if you don't want to risk it then mayhaps you don't go around saying things like 'so the descriptors you used don't represent the finished product for this recipe', which is clearly a challenging statement. Yes, challenging. Not angry and aggressive, we've been over this. Despite knowing food preferences exist, despite knowing that 20% of the cheesecake contains a widely disliked ingredients and despite knowing the recipe creator specifically tells you that you can detect the taste of the ingredient, you still just dismissed a world of people in a way that is called 'belittling' and funnily enough it's what I've been doing this whole time to you, as a fun little inside joke to myself. You know the whole 'ha ha, sucks when someone does it to you hey?' kinda thing? Ahhh don't worry about it, you wouldn't get it. Speaking of, it's not my style but that in vogue fake nice girl way of closing out comments does seem so low effort and I was thinking of giving it a try, do you mind?
I am not attacking you, so there's no need to be so defensive. Wait, I can do this without copy pasting. 🥰 I am not attacking you, I just want you grow and become self-aware enough that open mindedness is wholly dependent on underlying criteria being met to transition one into pleasant experiences, and that to lack these criteria does not automatically make one closed minded, without first exploring if the criteria for closed mindedness have been met.❤ Peace, love and all that garbage... Damn, so close.
P.S. I've had my fun, say your bit, I will let you have the final say. This is my gift to you. 😘
I just made this, my first cheesecake, completely forgot the cream, but it was still delicious. 200g of goat cheese was more expensive than all the other ingredients put together haha. Worth it though. Thanks for this one, I won't forget the cream on round two.
amazing! psyched to try this! now, i just need a springform pan..........
Someone from the Basque Country here. The cake looks great, we call it "pastel de queso" o "gazta tarta" in basque. I hope you show us some more basque recipes.
New subscriber sends Greetings from Tucson, Arizona.
This looks Yummylicious!
did not expect goat cheese, but that makes a lot of sense. nice one
Omg that looks amazing
This was on the "to be conquered" list from chef John watching. Your version is so compact and doable looking 😂. I feel ready.
I once made a normal cheesecake and misread the recipe. I baked it for too long and about 10° higher than I should’ve. It made a lovely basque cheesecake
Thanks for the metric measurements
Goat cheese in burnt basque cheesecake is genius!!!
There's a German variant which uses quark. Since quark is impossible to find sour cream works extremely well as a substitute (also mixed 2:1 with ricotta). Costco has big tubs of sour cream that make this delicious and inexpensive.
My initial cheesecake recipe had it bake at ~300 or so for a few minutes and then turn on the blast furnace at 500 for a few final minutes to burn the top.
Anything out of Spain is classic....any street corner, any dive bar...there is a chief putting their heart and soul into making something you've never had before.
Hi Bri, AWESOME!
Did you mess around with Dave Beran's recipe at all? Pumped to try this one nonetheless.